Peach Raspberry Pie Recipe for Summer Gatherings

Sweet summer memories dance through every slice of this peach raspberry pie, promising a delightful journey of flavor and comfort.

Juicy fruit nestled in a perfectly flaky crust becomes the ultimate celebration of seasonal goodness.

Bakers seeking pure satisfaction will adore how simple ingredients combine into something extraordinary.

Soft peaches and vibrant raspberries create a harmonious blend that feels like sunshine on a plate.

Homemade desserts carry magic no store-bought treat can match, especially when fruit takes center stage.

Weekend baking projects shine brightest with recipes that spark joy and connection around the table.

Serve this stunning pie and watch faces light up with pure delight.

Why You’ll Love Delicious Peach Raspberry Pie

• Simple Summer Classic: This peach raspberry pie captures the best flavors of the season, letting your family enjoy fresh summer fruit in a delightful dessert that everyone will adore.
• Easy Crowd Pleaser: The recipe works perfectly for family gatherings, potlucks, or weekend treats where you want something special without complicated techniques.
• Flexible Fruit Combo: Mixing peaches and raspberries creates a balanced filling that’s not too sweet, with bright fruit flavors that make every slice interesting for your taste buds.
• Make-Ahead Friendly: The dough can be prepared in advance, which means less stress when you’re ready to bake and more time enjoying the delicious results with friends and family.

Peach Raspberry Pie Ingredient List

• Perfect Pie Crust (1 full recipe): Your foundational layer that will cradle the delicious fruit filling.
• All-Purpose Flour (for rolling): Helps you roll out your dough smoothly without sticking.

• Ripe Peaches (6 cups/2¼ pounds): Sweet summer fruits that create the pie’s luscious base.
• Raspberries (2 cups/8 ounces): Bright, tart berries that add a beautiful color and flavor contrast.
• Lemon Juice (1 tablespoon): Enhances the fruits’ natural flavors and prevents browning.
• Lemon Zest (1 lemon): Adds a subtle citrusy brightness to the filling.

• Sugar (½ cup/100g): Brings out the natural sweetness of your fruits.
• Tapioca Starch (¼ cup/30g): Helps thicken the filling and prevent a runny pie.
• Ground Cinnamon (¼ teaspoon), Ground Ginger (¼ teaspoon): Warm spices that complement the fruit.
• Kosher Salt (⅛ teaspoon): Balances and enhances the overall flavor.

• Egg Yolk (1 large): Creates a golden, glossy crust when brushed.
• Heavy Cream/Half and Half/Milk (1 tablespoon): Helps the egg wash create a beautiful sheen.
• Turbinado Sugar (for sprinkling): Adds a delightful crunch and sparkle to your crust.

Everyday Kitchen Equipment for Peach Raspberry Pie

• 9-inch Pie Dish: Essential for holding your beautiful pie and creating that classic round shape.
• Rolling Pin: Perfect for rolling out your pie dough into smooth, even circles without breaking a sweat.
• Large Mixing Bowl: Gives you plenty of room to toss and coat your fresh peaches and raspberries with spices and sugar.
• Whisk: Great for blending egg yolk and cream to create a gorgeous golden-brown crust glaze.
• Measuring Cups and Spoons: Helps ensure your ingredients are precisely measured for perfect pie consistency.
• Pastry Brush: Lets you evenly spread the egg wash across your pie crust for that beautiful shine.
• Sharp Knife: Useful for trimming pie dough edges and creating clean, neat pie borders.
• Baking Sheet: Catches any potential drips and helps distribute heat evenly while your pie bakes.
• Cooling Rack: Allows air to circulate under your pie, preventing a soggy bottom as it cools to perfection.

How to Make Peach Raspberry Pie

Smart Notes for Peach Raspberry Pie

• Chill your dough disks for at least an hour to keep the butter cold and create flaky layers that melt in your mouth.
• Gently toss peaches and raspberries with sugar and starch to prevent a soggy bottom and help the filling set perfectly.
• When creating a lattice top, weave strips carefully and trim edges neatly for a professional-looking pie that looks like it came from a bakery.
• Brush your crust with egg wash and sprinkle turbinado sugar for a golden, crisp exterior that adds delightful crunch and shine.
• Let the pie cool completely before slicing to allow the filling to set and prevent runny juices from flooding your plate.

What Are Peach Raspberry Pie Variations

• Gluten-Free Crust Option: Swap wheat flour with almond or gluten-free blend, ensuring your pie remains deliciously tender and flaky.
• Vegan Berry Pie: Replace butter with coconut oil, egg wash with plant-based milk, creating a compassionate dessert without compromising flavor.
• Low-Sugar Version: Substitute white sugar with stevia or monk fruit sweetener, reducing calories while keeping the natural fruit brightness.
• Frozen Fruit Alternative: When fresh peaches aren’t available, use thawed frozen peaches and raspberries, maintaining the pie’s vibrant taste and texture.

Classic Serving Ideas For Peach Raspberry Pie

• Serve Perfectly Warm: Let the pie cool about 30-45 minutes after baking so the filling sets and won’t run everywhere when your knife cuts through.
• Pair with Creamy Companions: A scoop of vanilla bean ice cream or dollop of fresh whipped cream makes this pie absolutely sing with complementary flavors.
• Choose the Right Slice Time: Cut cleanly through your pie using a sharp knife warmed under hot water, which helps create beautiful, clean slices without fruit filling spilling out.
• Garnish Simply: Sprinkle a tiny bit of extra turbinado sugar or fresh mint leaves on top to add a gorgeous finishing touch that makes your pie look bakery-worthy.

Smart Storage Tips For Peach Raspberry Pie

• Store this pie covered at room temperature for 1-2 days, protecting the delicate crust from drying out and keeping the fruit filling fresh and delicious.
• Refrigerate any leftover pie slices in an airtight container, which helps preserve the texture and prevents the fruit from getting soggy.
• Freeze the entire pie before baking by assembling completely, wrapping tightly in plastic wrap and foil, and storing up to 3 months for a quick dessert later.
• When freezing baked pie, let it cool completely, wrap carefully to prevent freezer burn, and consume within 2-3 weeks for the best flavor and texture.

Peach Raspberry Pie Questions Readers Often Ask

Peach Raspberry Pie Recipe

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• Total Time: 1 hours 50-0 minutes
• Yield: 8 1x

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Description

Peach Raspberry Pie brings summer’s sweetest memories right to your dessert table, delivering a delightful blend of juicy peaches and tangy raspberries in a flaky, golden crust that makes your taste buds dance with pure happiness.

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Ingredients

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Main Ingredients:

• 6 cups ripe peaches, sliced
• 2 cups raspberries
• 1 Perfect Pie Crust recipe

Spices and Seasonings:

• ½ cup sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon kosher salt

Support Ingredients:

• ¼ cup tapioca starch
• 1 lemon, zested
• 1 tablespoon lemon juice
• 1 tablespoon heavy cream
• 1 large egg yolk
• All-purpose flour, for rolling
• Turbinado sugar, for sprinkling

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Instructions

1. Retrieve the chilled pie dough disks from the refrigerator after 1 hour of cooling. Dust your work surface with 2 tablespoons all-purpose flour.
2. Roll one disk into an 11-inch circular shape using a rolling pin. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
3. Combine ½ cup sugar, ¼ cup tapioca starch, ¼ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon salt, and lemon zest in a large mixing bowl.
4. Add 6 cups sliced peaches, 2 cups raspberries, and 1 tablespoon lemon juice to the spice mixture. Toss gently to coat the fruit evenly.
5. Transfer the fruit filling into the prepared pie crust, spreading it in an even layer.
6. Roll the second dough disk into a circle or create a lattice design for the top crust. Place over the fruit filling.
7. Trim the excess dough around the edges and crimp to seal. Cut 3-4 small vents if using a solid top crust.
8. Whisk 1 large egg yolk with 1 tablespoon heavy cream. Brush the mixture across the entire top crust.
9. Sprinkle turbinado sugar generously over the egg-washed surface.
10. Position the pie on a baking sheet and slide into a preheated 375°F oven.
11. Bake for 50-60 minutes until the crust turns golden brown and the filling bubbles. Tent the edges with foil if they brown too quickly.
12. Remove from the oven and let the pie cool completely on a wire rack. Slice and serve at room temperature.

Notes

• Let ripe, fragrant peaches and raspberries shine by choosing seasonal, perfectly ripe fruit for the most vibrant flavor.
• Prevent soggy bottom crust by placing the pie on a preheated baking sheet and keeping the rack in the lower third of the oven.
• Freeze pie dough disks for 15 minutes before rolling to ensure a flakier, more tender crust that won’t shrink during baking.
• Create beautiful lattice or decorative top crusts after chilling the dough to help maintain crisp, clean edges and prevent stretching.

• Prep Time: 1 hour
• Cook Time: 50 minutes – 1 hour
• Category: Pies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250 kcal
• Sugar: 30 g
• Sodium: 100 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 40 mg