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.
Ingredients
Scale
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
Instructions
- Retrieve the chilled pie dough disks from the refrigerator after 1 hour of cooling. Dust your work surface with 2 tablespoons all-purpose flour.
- 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.
- 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.
- Add 6 cups sliced peaches, 2 cups raspberries, and 1 tablespoon lemon juice to the spice mixture. Toss gently to coat the fruit evenly.
- Transfer the fruit filling into the prepared pie crust, spreading it in an even layer.
- Roll the second dough disk into a circle or create a lattice design for the top crust. Place over the fruit filling.
- Trim the excess dough around the edges and crimp to seal. Cut 3-4 small vents if using a solid top crust.
- Whisk 1 large egg yolk with 1 tablespoon heavy cream. Brush the mixture across the entire top crust.
- Sprinkle turbinado sugar generously over the egg-washed surface.
- Position the pie on a baking sheet and slide into a preheated 375°F oven.
- 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.
- 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