Savor something sweet with this Peach Raspberry Pie! Tart raspberries and sweet peaches make it the perfect summer treat!
This post has been way too long in the making. I love love love fruit pies but have yet to really post any on my page! Can you believe it?!?
Well thank goodness that can finally change. Peach Raspberry Pie is the first in what I hope to be a long list of delicious fruit pies on Go Eat and Repeat.
Now you might be thinking, peach? Raspberry? In one pie? That’s weird. No. Click. Next food blog.
But don’t do it! Stay with me people!
The genius in this pie is in the peach and raspberry combination. Peaches are super soft and sweet while raspberries are a bit more tart. When the two combine they balance each other out beautifully! It’s like yin and yang, salt and pepper, peanut butter and jelly (you catch my drift?).
I mean, just look at this pie. Perfect fruit harmony right here.
The pie is just sweet enough without being overpowering. Then, the flour mixed in with the fruit helps make the filling nice and thick instead of super watery.
Delicious pie results.
Don’t waste another second of your summer without trying this out!
- Cooking spray
- 2 9" pie crusts
- ¾ cup white granulated sugar
- 7 tbs all purpose flour
- 4 cups sliced peaches (about 5 peeled and pitted peaches)
- 1 cup raspberries
- 2 tsp lemon juice
- 1 egg
- 1 tsp white granulated sugar
- Preheat oven to 400F. Grease a 9" round baking dish. Unroll one pie crust and place it in the bottom of the baking dish, gently pressing in the dough so it touches all sides. Set aside.
- In a medium bowl, whisk together ¾ sugar and 6 tbs flour. Add sliced peaches, raspberries, and lemon juice to the bowl and gently stir to combine. Pour fruit mixture into the prepared pie crust.
- Next, unroll second pie crust on a surface coated with remaining 1 tbs flour and cut into 1" thick strips. Starting on one end and gradually moving to the other, weave pie crust strips to create lattice top (instead of doing lattice strips you could also leave the second pie crust as is and set it on top of the pie whole, cutting three or four slits in the top for steam). Gently press ends of strips into base crust (if you find the crust isn't sticking, wet your hands and press together the wet dough).
- In a small bowl, whisk egg. Gently brush egg over the crust, then sprinkle remaining 1 tsp sugar on top.
- Place pie in the preheated oven and bake for 40 minutes. If crust is browning too quickly, cover browned crust with a piece of aluminum foil.
- Once baked, allow to sit 1 to 2 hours to cool before serving. Store in the refrigerator.
Here are more fruity desserts you may love!