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Slice of peach raspberry pie topped with whipped cream on a plate

Peach Raspberry Pie

A delightful treat combining juicy peaches and tart raspberries in a flaky crust, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruits Filling
  • 2 cups fresh peaches, sliced Use ripe peaches for best flavor.
  • 1 cup fresh raspberries Frozen raspberries can be used if fresh ones are not available.
Sweetener and Thickeners
  • 1 cup sugar Adjust to taste for a sweeter pie.
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon Add a pinch of nutmeg for extra warmth.
Pie Assembly
  • 1 tablespoon butter Dot on top of the fruit mixture.
  • 1 prepared pie crust prepared pie crust Can use store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the sliced peaches, raspberries, sugar, cornstarch, lemon juice, and cinnamon. Mix gently until well combined.
  3. Pour the fruit mixture into the prepared pie crust and dot with butter.
  4. Cover with another pie crust or create a lattice top.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  2. Allow to cool before serving.

Notes

Store the pie in the refrigerator covered with plastic wrap or aluminum foil. It lasts about 3-4 days. For reheating, pop slices in the microwave until warm.