Peach Raspberry Pie – Juicy, Sweet & Tangy Fruit Dessert

Peach Raspberry Pie is a vibrant fruit dessert that combines juicy, sun-ripened peaches with tart raspberries inside a flaky golden crust. The result is a perfect balance of sweet, tangy, and buttery flavors in every slice. This pie is ideal for summer gatherings, holiday tables, or any time you want a homemade dessert bursting with fresh fruit. It’s simple, rustic, and always impressive when served warm with ice cream.

Why You’ll Love This Recipe

• Sweet peaches + tangy raspberries
• Buttery flaky pie crust
• Perfect summer dessert
• Easy homemade filling
• Beautiful rustic presentation
• Great for gatherings
• Works with fresh or frozen fruit
• Delicious warm or cold
• Pairs perfectly with ice cream
• Make-ahead friendly

Ingredients

For the Pie Crust

• 2 pie crusts (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for topping)

For the Filling

• 4 cups peaches, sliced (fresh or frozen)
• 1 1/2 cups raspberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. Line a pie dish with bottom crust.
3. In a bowl, mix peaches, raspberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt.
4. Let filling sit for 10 minutes.
5. Pour filling into crust.
6. Add top crust or lattice design.
7. Seal and crimp edges.
8. Brush with egg wash and sprinkle sugar.
9. Cut small vents if using full crust top.
10. Bake for 45–55 minutes until golden and bubbling.
11. Cool at least 2 hours before slicing.

Tips & Variations

• Use frozen fruit if fresh isn’t available
• Add more cornstarch for juicier fruit
• Mix in blueberries for variation
• Add almond extract for depth
• Use lattice top for classic look
• Serve warm for best flavor
• Add lemon zest for brightness
• Let pie fully cool before cutting
• Brush crust with milk instead of egg
• Add crumble topping instead of crust

Storage & Freezer Instructions

• Store at room temperature up to 2 days
• Refrigerate up to 5 days
• Freeze baked pie up to 2 months
• Wrap tightly before freezing
• Thaw overnight in fridge
• Reheat slices before serving

Serving & Pairing Ideas

• Vanilla ice cream
• Whipped cream
• Iced tea
• Coffee or latte
• Fresh berries
• Summer BBQ meals
• Brunch spreads
• Lemonade
• Caramel drizzle
• Mint garnish

Frequently Asked Questions

Can I use frozen peaches and raspberries?

Yes. Do not thaw fully to avoid excess liquid in the filling.

Why is my pie runny?

You may need more cornstarch or longer cooling time before slicing.

Can I make this ahead of time?

Yes. It tastes even better after resting for a few hours.

Can I use canned peaches?

Yes, but drain them well before using.

Ready to Make It?

Peach Raspberry Pie is a juicy, fruity dessert that brings together sweet peaches and tart raspberries in a buttery crust. It’s simple, colorful, and perfect for any occasion.

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• Homemade Cherry Jam – Sweet Fruit Spread.
• Cherry Chocolate Sauce – Rich Dessert Topping.
• Cherry Coffee Cake – Soft Breakfast Bake.
• Cherry Pie Bars with Lemon Glaze – Fruity Dessert Bars.

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