Raspberry Peach Summer Pie

Raspberry peach pie is a dreamy summer dessert that captures the best seasonal flavors in every slice. Bursting with juicy fruit and wrapped in a flaky, buttery crust, this pie has become the highlight of family picnics and backyard gatherings. With the contrast of tart raspberries and sweet peaches, plus a shimmering sugar top, it is just as beautiful as it is delicious.

The first time I baked this pie was for a neighborhood block party and it disappeared in minutes. Since then my sister always requests it for her birthday in July.

Ingredients

• All butter pie crust: creates a rich flaky shell opt for cold European style butter if possible for the best flavor
• Cornstarch: thickens the fruit juices for a sliceable pie look for fine powder cornstarch with no lumps
• Granulated sugar: sweetens and balances the fruit use extra fine sugar for even blending
• Fresh raspberries: provide tangy pops of flavor select firm berries that are deep red and glossy
• Frozen peaches: give the filling body and mellow sweetness pick unsweetened peaches with no syrup drain them well
• Lemon juice: brightens the fruit and balances the sweetness squeeze a fresh lemon for best results
• Vanilla extract: rounds out the flavors and deepens the aroma go for real vanilla over imitation for a richer pie
• Egg wash: creates a glossy golden crust use the freshest eggs you can find
• Sanding sugar: gives a pretty crunch sprinkle generously right before baking

Step-by-Step Instructions

Make the Crust:

Prepare two rounds of your favorite all butter pie dough Roll one out and place in a nine inch pie plate covering all sides Trim any overhang and chill the dough while making the filling

Mix the Filling:

In a small bowl stir together the cornstarch and sugar to remove lumps In a large bowl toss the raspberries and thawed drained peaches with lemon juice and vanilla Sprinkle the cornstarch sugar blend over the fruit and stir gently until all pieces are coated

Assemble the Pie:

Spread the fruit filling evenly into the chilled pie shell Roll out the second crust and place on top Decorate as you like with slits for steam or create a lattice Trim and crimp the edges firmly to seal

Finish and Bake:

Brush the top crust with beaten egg for shine Sprinkle with a generous amount of sanding sugar Place the pie on a rimmed baking sheet to catch drips Cover the outer edge with a crust shield or foil to prevent overbrowning Bake at four hundred twenty five degrees for ten minutes then lower oven to three hundred fifty degrees and bake until golden and bubbling forty five to fifty five minutes

Cool and Serve:

Let the pie cool completely at room temperature This allows the juices to thicken and makes cleaner slices Serve as is or with whipped cream or ice cream on the side

Save

Serve this pie on a special summer night and you will hear stories about it for years My favorite ingredient is the fresh raspberries because they bring a zing that wakes up all the other flavors My grandmother and I used to press the lattice on top together as a tradition

Storage Tips

Store leftover pie covered in the fridge for up to three days The crust stays flaky and juicy filling keeps perfectly If you want to enjoy later wrap tightly in foil and freeze slices for up to three months To serve thaw in the fridge overnight and reheat gently if you like it warm

Ingredient Substitutions

You can use all fresh peaches if you have them on hand or swap in frozen raspberries if fresh are not available If you avoid eggs use milk for the wash on top Lemon juice can be replaced with orange juice for a subtle twist

Serving Suggestions

This pie sings when served slightly warm with a scoop of vanilla bean ice cream or a swirl of fresh whipped cream For a brunch spread try pairing slices with cold brew coffee and garden berries It works equally well as a show stopping ending to any dinner

The Pie’s Backstory

Classic fruit pies have deep roots in American summer traditions Raspberry peach is a staple at county fairs and state picnics Its bright color and bold taste always remind me of hammock afternoons and fireworks after dark

Recipe FAQs

→ Can I use all fresh peaches instead of frozen?

Yes, fresh peaches can be used in place of frozen, just be sure they are ripe, peeled, and sliced before adding to the filling.

→ What’s the benefit of using an egg wash?

An egg wash brushed over the top crust creates a glossy finish and helps sanding sugar stick, resulting in a golden, sparkling crust.

→ How do I prevent a soggy bottom?

Place the pie on a preheated, rimmed baking sheet and make sure to drain fruit thoroughly before mixing with sugar and cornstarch.

→ Is it necessary to cool the pie before slicing?

Yes, allowing the pie to cool helps the filling set, making it easier to slice and maintain its shape.

→ How long will this dessert keep?

Store covered in the refrigerator for up to 3 days, or wrap and freeze for up to 3 months for best quality.