Indulge in the vibrant flavors of summer with our exquisite Peach Raspberry Pie. This delightful dessert features luscious, fresh peaches and tangy raspberries, perfectly seasoned with sugar and aromatic spices, all baked within a golden, buttery, and irresistibly flaky crust.
It’s a wonderful feeling to finally settle back into the rhythm of things. After what felt like an endless creative drought, almost a year in the making, I find myself rejuvenated and inspired.
Following the completion of my cookbook last February, my creative well felt completely depleted. The past few months mirrored those nostalgic final days of school before summer break – my mind was everywhere but where it needed to be. For a while, I genuinely lost my passion for cooking. As for writing, every ounce of love, cherished memories, and creative energy I possessed had been poured into that book, leaving me feeling utterly wrung out, tapped dry as a bone. The mere thought of creating a mess or washing just one more dish seemed insurmountable. But, I’m thrilled to say, that feeling has passed.
Slowly but surely, my inspiration is returning. I made a conscious effort not to worry about it, knowing that stress wouldn’t solve anything. Yet, this past week has brought about a significant shift. Perhaps it’s the anticipation of the upcoming season, or maybe a subtle internal nudge, but whatever the cause, I’m back in the kitchen, and what better way to celebrate than with a glorious pie?
Desserts are a rare indulgence for me in the kitchen, but when peaches reach their peak season, it’s an irresistible call. While I’ve experimented with classic peach and blueberry combinations, I found myself drawn to a different pairing: raspberries. Their delightful tartness and vibrant sweetness offer a stunning contrast to the mellow sweetness of peaches. Plus, their rich ruby hue beautifully complements the golden-orange of a peach, a visual harmony that truly appeals to my slightly OCD nature when it comes to colors and aesthetics in baking.
Thus, the idea for this spectacular peach raspberry pie was born. I’m absolutely delighted to share this simple yet sensational recipe with you, hoping it brings as much joy to your table as it has to mine.
Crafting Your Perfect Peach Raspberry Pie: A Step-by-Step Guide
Creating a truly memorable pie begins with quality ingredients and a thoughtful approach. This recipe is designed to be straightforward, allowing the natural brilliance of summer fruits to shine. Follow these steps to bake a pie that will impress everyone.
Preparation is Key: Setting Up for Success
First things first, let’s get your oven ready. Preheat your oven to 425℉ (220℃). This ensures a beautifully golden and crisp crust right from the start. While the oven heats, gather your star ingredients. Gently rinse a generous amount of ripe peaches and a cup of fresh raspberries. Proper rinsing helps remove any lingering dirt or debris, preparing them for their starring role.
Preparing the Luscious Fruit Filling
Begin with the peaches. To prepare them, carefully cut along the natural seam of each peach. Gently twist the halves apart and use your finger to easily remove the pit. This method ensures clean cuts and preserves more of the peach flesh.
Once pitted, slice the peach halves into evenly sized wedges. Aim for uniform slices to ensure they cook consistently in the pie. You’ll need about 5 cups of these beautiful peach slices. For reference, the image above shows roughly one cup of prepared peaches, giving you a visual guide to gauge your quantity. Continue slicing until you have the required amount.
Transfer all 5 cups of your glorious peach slices into a large mixing bowl. This bowl will be where all the magic happens as we combine the flavors.
To the peaches, add 1/2 cup of granulated sugar and 1/2 cup of loosely packed light brown sugar. The combination of these two sugars provides a balanced sweetness and a subtle depth of flavor to the filling.
Next, sprinkle in 1/3 cup of all-purpose flour. This crucial ingredient acts as a thickener, ensuring your pie filling sets beautifully and isn’t overly runny.
Now for the aromatic spices that elevate this pie to another level! Add 1/2 teaspoon of ground cinnamon. Cinnamon’s warm, sweet notes are a classic complement to peaches.
And for a touch of unique elegance, include 1/4 teaspoon of ground cardamom. Its slightly citrusy, floral, and subtly spicy flavor adds an unexpected depth that perfectly marries with the fruits.
Grab a sturdy spatula and get ready to mix! Gently toss all the ingredients together until the peaches are evenly coated. Be careful not to mash the fruit; a light, even coating is what you’re aiming for.
Once the sugars begin to draw out some of the peach juices, revealing a slightly glossy coating, it’s time to add 1/2 teaspoon of pure vanilla extract. This adds a warm, comforting aroma and enhances the overall sweetness of the filling.
Give the mixture one final gentle stir to ensure all ingredients are perfectly combined and the vanilla is well distributed. Your filling is now ready for assembly!
Assembling Your Masterpiece: The Pie Crust and Layers
Now, let’s assemble the pie. You should have your pie crust prepared and chilled. I recommend rolling out the bottom crust earlier, placing it into a 9-inch pie plate, and then refrigerating it until the filling is ready. This helps maintain the crust’s flakiness.
Carefully spoon half of the peach mixture into your chilled pie crust, spreading it evenly across the bottom. Next, scatter half of the fresh raspberries over this peach layer. The raspberries add bursts of tartness and a beautiful color contrast. Then, add the remaining peaches, gently mounding them in the center, and top with the rest of the raspberries. Finally, dot the surface of the fruit with 2 tablespoons of cold salted butter. These small pats of butter will melt into the filling, adding richness and helping to create that wonderfully juicy consistency.
Quickly roll out your top crust and carefully lay it over the prepared filling. Trim any excess dough, leaving about an inch of overhang around the edges. Then, tuck this overhang underneath itself and gently pinch the dough to seal the edges, creating a rustic yet elegant crimped finish. If your dough becomes too soft during this process, pop the pie back into the fridge for about 15-20 minutes to firm it up before baking.
To ensure even baking and prevent the top crust from becoming soggy, use a small paring knife to cut several steam vents into the center of the pie. These vents allow steam to escape, preventing a buildup of pressure and ensuring a flaky crust. Finally, brush the entire top surface of the pie with heavy cream (an egg wash works equally well for a deeper golden sheen) and generously sprinkle with ultra-fine sugar. If you only have regular granulated sugar, that will also work beautifully, adding a lovely sparkle and a hint of extra sweetness to the crust.
Baking to Golden Perfection and Enjoying Your Treat
Slide your beautifully prepared pie into the preheated oven. Bake for approximately 40-45 minutes. Keep a close eye on the edges of the crust; if they start to brown too quickly, simply cover them with thin strips of aluminum foil to prevent over-browning while the rest of the pie continues to cook. Continue baking until the crust is a rich golden brown and you can see the vibrant fruit filling bubbling enticingly through the steam vents. This bubbling indicates that the fruit is cooked through and the juices have thickened beautifully.
It seems I always choose the warmest days to bake, but when the season’s ripe peaches call, you simply answer! Despite the heat, the satisfaction of creating this pie is well worth every moment in the kitchen.
And what better way to reward your efforts than with a generous slice, crowned with a decadent scoop of vanilla bean ice cream? The creamy, cold ice cream melting into the warm, fruity filling is pure bliss.
Seriously, this summer peach raspberry pie is incredibly delicious. While it’s tempting to dive in immediately, if you can muster the patience, allow the pie to cool for a good 3 to 4 hours. This crucial resting time allows the filling to thicken properly, preventing a runny, juicy pool in your pan. However, I confess to a severe lack of patience myself, often digging in after only two hours! I adore it while it’s still warm enough to gently melt the ice cream, creating that perfect balance of warm fruit and cool cream, as you can see below.
Recipe: Summer Peach Raspberry Pie
Print Recipe
Pin Recipe
Leave a Review »
Peach Raspberry Pie
Ingredients
- 1 recipe pie dough
- 5 cups peaches, sliced (about 5)
- 1/2 cup sugar
- 1/2 cup loosely-packed light brown sugar
- 1/3 cup unbleached all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon pure vanilla extract
- 1 cup raspberries
- 2 tablespoons salted butter
- 1 tablespoon heavy cream
- 1 tablespoons ultra fine sugar, for dusting top crust
Equipment
-
Pyrex Glass Bakeware Pie Plate 9″ x 1.2″ Pack of 2
Instructions
-
Preheat your oven to 425℉ (or 220℃).
-
Add the peaches to a bowl along with both sugars, flour, cinnamon, cardamom and toss to combine. Once the juices from the peach start to absorb the sugar/flour mixture, add in the vanilla and stir.
-
Roll pie dough out to 12 inches or to fit a 9-inch pie plate. Add half of the peaches, top with half the raspberries, then add the rest of the peaches and top with the last of the raspberries. Top the fruit with pats of butter before rolling out the second crust and laying it over the top. Trim excess crust off, leaving an inch over hang. Tuck the crust underneath itself and pinch to seal. If the dough has softened to much, return the pie to the fridge for 20 minutes.
-
Use a paring knife to make slits for venting steam, brush with heavy cream and sprinkle with sugar.
-
Bake in the lower third of your preheated oven for 40-45 minutes or until crust is golden and filling is bubbling through the air vents. If the edges of the pie darken too quickly, cover with thin strips of aluminum foil and continue to bake.
-
Allow the pie to cool for a few hours to overnight. Serve warm with vanilla bean ice cream or whipped cream.
Enjoy every heavenly bite! And if you decide to whip up this glorious Summer Peach Raspberry Pie, please share your creation! Snap a photo and tag me on Twitter or Instagram. I can’t wait to see your delicious results!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
[This post contains affiliate links.]