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Peach Raspberry Pie

A delicious summer pie combining juicy peaches and tangy raspberries in a buttery crust.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups fresh peaches, sliced Ensure they are ripe but firm.
  • 2 cups fresh raspberries Can substitute with blueberries or blackberries.
  • 1 cup sugar Adjust based on sweetness preference.
  • 2 tablespoons cornstarch Helps to thicken the filling.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 1 tablespoon lemon juice Balances the sweetness.
  • 1 pie crust store-bought or homemade 9-inch size preferred.
  • 1 tablespoon butter Dot on top of the filling for flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the sliced peaches, fresh raspberries, sugar, cornstarch, vanilla extract, and lemon juice. Gently toss until well coated.
  3. Roll out your pie crust and fit it into a 9-inch pie pan. Pour the fruit filling into the crust, spreading it evenly.
  4. Dot the filling with small pieces of butter.
Baking
  1. Cover the pie with a second crust if desired, cutting slits for steam to escape. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
Cooling and Serving
  1. Once done, let the pie cool for at least an hour before slicing to allow the filling to set.

Notes

Keep in mind that fruits should be ripe but not overly soft to maintain the texture. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.