Raspberry Peach Summer Pie (Print)
Juicy raspberries and peaches fill a buttery crust for a vibrant summer treat, finished with sparkling sugar.
# What You'll Need:
→ Pie
01 -
2 portions All Butter Pie Crust
02 -
32 g cornstarch
03 -
134 g granulated sugar, plus more for sprinkling
04 -
340 g fresh raspberries, washed and drained
05 -
454 g frozen peaches, thawed and drained
06 -
1 teaspoon lemon juice
07 -
1 teaspoon vanilla extract
→ Coating
08 -
Egg wash
09 -
Sanding sugar
# How to Make It:
01 -
Preheat oven to 425°F.
02 -
Prepare crusts for a two-crust pie in a 9-inch pie plate.
03 -
Stir cornstarch and sugar together in a small bowl.
04 -
Place raspberries and peaches in a large bowl. Add lemon juice and vanilla, then sprinkle the sugar mixture over the fruit and toss to coat. Spread the filling evenly in the prepared pie plate.
05 -
Carefully lay the top crust over the filling. Crimp and trim the edges as desired. Cut slits in the top crust to allow steam to escape during baking.
06 -
Brush the top crust with egg wash and sprinkle with sanding sugar.
07 -
Place the pie plate on a rimmed baking sheet and cover the edges with a pie crust shield. Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F and continue baking until the crust is light golden, about 45-55 minutes.
08 -
Cool the pie completely before slicing. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
# Additional Notes:
01 -
Ensure fruit is well thawed and drained if using frozen fruit.
02 -
Do not mix fruit with the sugar mixture until ready to fill the pie.
03 -
Use a rimmed baking sheet under the pie to prevent oven spills.