You know that moment in late summer when the air just feels different? The sun is still warm, but the peaches are perfect and the raspberries are practically jumping off the vine. My brain immediately goes to one thing: pie.
But not just any pie. I’m talking about the kind of pie that makes you close your eyes when you take the first bite. A flaky, buttery crust filled with that perfect mix of sweet peaches and tart raspberries. I’m going to show you exactly how to make it, and I promise it’s way easier than you think. No more soggy bottoms or runny fillings. Just pure, delicious success.
What You’ll Need
I’ve broken this down into two parts: the crust and the filling. Don’t get scared by the crust part. Making your own is a game-changer, and this recipe is basically foolproof. Trust me.
For the Perfect All-Butter Pie Crust
This makes enough for a top and bottom crust. The key here is cold. Everything needs to be cold.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 2 ½ cups |
| Salt | 1 teaspoon |
| Unsalted Butter | 1 cup (2 sticks) |
| Ice Water | ½ cup |
A little note on the butter: use good quality, unsalted butter. It makes a huge difference. I always use Land O’Lakes. Also, make sure you chop it into little cubes and then stick it back in the freezer for about 15 minutes before you start. Seriously, cold is your best friend here.
For the Juicy Raspberry Peach Filling
The fruit is the star, so get the best stuff you can find. Ripe, fragrant peaches are a must.
| Ingredient | Amount |
|---|---|
| Fresh Peaches | 4 cups, peeled & sliced |
| Fresh Raspberries | 1 ½ cups |
| Granulated Sugar | ¾ cup |
| Cornstarch | ¼ cup |
| Lemon Juice | 1 tablespoon |
| Unsalted Butter | 2 tablespoons, cut into small pieces |
| Egg (for egg wash) | 1 large |
| Coarse Sugar (for topping) | 1 tablespoon |
If you can’t find great fresh peaches, frozen will work in a pinch. Just make sure you thaw them and drain off any extra liquid first or you’ll have a soupy mess.
The Tools for the Job
You don’t need a bunch of fancy equipment. Most of this stuff you probably already have hanging around your kitchen.
- A 9-inch pie dish (glass works great so you can see the bottom browning)
- Large mixing bowl
- A pastry blender or two knives
- Rolling pin
- Measuring cups and spoons
- A small bowl for the egg wash
- Pastry brush
- Baking sheet (this is a non-negotiable for me)
Let’s Make a Raspberry Peach Pie
Okay, deep breath. We’re going to do this in a few parts so it doesn’t feel overwhelming. First, we tackle the dough. Then the filling. Then we put it all together and wait for the magic to happen in the oven.
Part 1: Making the All-Butter Pie Crust
Step 1: In your big mixing bowl, whisk together the 2 ½ cups of flour and the 1 teaspoon of salt. This just makes sure the salt is spread out evenly.
Step 2: Take your super-cold, cubed butter out of the freezer and dump it into the flour. Use your pastry blender (or two knives, or even your fingertips) to cut the butter into the flour. You want to keep going until the biggest pieces of butter are about the size of peas. Don’t overdo it. Those little butter pockets are what make the crust flaky.
Step 3: Now for the water. Add the ice water one tablespoon at a time, mixing gently with a fork after each addition. The dough will start to get shaggy and come together. You might not need all the water. Stop when you can squeeze a chunk of dough and it holds together without being sticky.
Step 4: Gently gather the dough into a ball. Don’t knead it. Just press it together. Cut the ball in half, wrap each half in plastic wrap, and flatten them into little discs.
Step 5: Here’s the most important step: chill the dough. Put those discs in the fridge for at least one hour. You can even leave them in there for up to two days. This lets the gluten relax and makes the butter firm up again, which means a tender, flaky crust is in your future.
Part 2: Prepping That Glorious Filling
You can do this while your dough is chilling. It’s super simple.
Step 1: First, get your peaches ready. The easiest way to peel them is to cut a little “X” on the bottom of each one, then drop them in boiling water for about 30-60 seconds. Take them out and plunge them into an ice bath. The skins should slide right off. Then, slice them up into about ½-inch thick slices.
Step 2: In a large bowl, gently toss the sliced peaches, the fresh raspberries, the ¾ cup of sugar, the ¼ cup of cornstarch, and the 1 tablespoon of lemon juice. The lemon juice keeps the peaches from turning brown and adds a nice brightness. Be gentle so you don’t smash all the raspberries.
Step 3: Let the fruit mixture sit for about 15 minutes. You’ll see some juice start to pool at the bottom. This is good. It lets the sugar and cornstarch start to do their thing before the pie even hits the oven.
Part 3: Putting It All Together
Your dough is chilled, your filling is ready. It’s go time.
Step 1: Preheat your oven to 425°F. Place a baking sheet on the middle rack to get hot. This will help crisp up the bottom crust.
Step 2: Take one disc of dough out of the fridge. On a lightly floured surface, roll it out into a circle that’s about 12 inches around. It should be a little bigger than your pie dish. (If it cracks, just patch it with your fingers. No big deal.)
Step 3: Carefully transfer the dough to your 9-inch pie dish. Gently press it into the bottom and up the sides. Don’t stretch it. Trim any excess dough that hangs over by more than an inch.
Step 4: Pour that beautiful fruit filling into the crust. Spread it out evenly. Dot the top with those little pieces of butter you set aside. This adds a little extra richness that melts into the fruit.
Step 5: Roll out your second disc of dough just like the first one. You can either place this whole thing on top or get fancy and cut it into strips to make a lattice. To place it on top, just lay it over the filling.
Step 6: Trim the top crust so it lines up with the bottom one. Then, press the edges together and crimp them with a fork or your fingers. Cut a few slits in the top crust so steam can escape.
Step 7: In a small bowl, whisk the egg with a tablespoon of water. Brush this egg wash all over the top crust. Then, sprinkle generously with the coarse sugar. This gives it that shiny, professional-looking finish and a nice crunch.
Baking Your Masterpiece
This is the final stretch. Your house is about to smell amazing.
Step 1: Carefully place your pie on the preheated baking sheet in the oven.
Step 2: Bake at 425°F for 15 minutes. This initial blast of high heat helps set the bottom crust.
Step 3: After 15 minutes, reduce the oven temperature to 375°F. Continue baking for another 35-45 minutes. (If the edges of your crust start getting too dark, you can cover them with strips of foil.)
Step 4: The pie is done when the crust is a deep golden brown and the filling is thick and bubbly. You should see it bubbling through the vents you cut.
Step 5: This is the hardest part of the entire recipe. Take the pie out of the oven and place it on a wire rack to cool completely. I mean completely. At least 4 hours. If you cut into it while it’s warm, you’ll have a runny, soupy mess. The filling needs time to set up. Be patient. It’s worth it.
My Pro Tips for a No-Fail Pie
I’ve made a lot of pies, and I’ve made a lot of mistakes. Here are the things I’ve learned that really make a difference.
- The Secret to a Flaky Crust is Temperature. I know I keep saying it, but it’s that important. Your butter, your water, even your bowl should be cold. If your kitchen is warm, don’t be afraid to stick the whole bowl of flour and butter in the fridge for 10 minutes before adding the water.
- How to Avoid a Soggy Bottom. Nobody likes a soggy bottom. The hot baking sheet trick really helps. Also, make sure your filling isn’t too wet (that’s why we drain frozen fruit) and that the cornstarch is mixed in well. Finally, baking it long enough is key. You want to see that filling actively bubbling.
- Use Ripe, But Firm, Peaches. Mushy peaches will turn to sauce in the oven. You want peaches that are ripe enough to smell sweet, but still feel firm when you gently squeeze them. This gives you distinct slices of fruit in your final pie instead of just jam.
- The Cooling Game is Not a Suggestion. I know it’s torture to stare at a beautiful, warm pie for hours. But cutting into it early will break your heart. The cornstarch is activated by heat, but it doesn’t fully thicken and set the juices until it cools down. If you want clean, beautiful slices, you have to wait.
Substitutions and Fun Variations
Once you get this basic recipe down, you can play around with it.
- Fruit Swaps: Nectarines work perfectly in place of peaches (and you don’t have to peel them!). You could also swap the raspberries for blackberries or even some tart cherries.
- Spice It Up: Add ½ teaspoon of cinnamon and a pinch of nutmeg or cardamom to the fruit filling for a warmer, spicier flavor.
- Different Topping: Not in the mood for a double crust? Make a simple crumble topping instead. Just mix ½ cup of flour, ½ cup of brown sugar, and ½ cup of rolled oats with 4 tablespoons of cold, melted butter until it forms clumps. Sprinkle it over the fruit before baking.
- Crust Shortcut: If you’re really short on time, a good quality store-bought pie crust will work. It won’t be as good, but it will still be delicious.
Leftovers and Storage
If you somehow have leftovers, just cover the pie loosely with plastic wrap or foil. It will keep on the counter for about 2 days. After that, stick it in the fridge for another 2-3 days.
You can eat it cold straight from the fridge (one of my favorite ways), or you can reheat a slice in the oven at 350°F for about 10-15 minutes to crisp the crust back up. Please don’t use the microwave unless you enjoy sad, soggy pie crust.
Frequently Asked Questions (FAQ)
Q1. Can I use frozen fruit?
Ans: Yes, but you must thaw it and drain off all the extra liquid first. You might also want to add an extra tablespoon of cornstarch just to be safe.
Q2. Why is my pie so runny?
Ans: Two main reasons: you either cut into it before it cooled completely, or you didn’t use enough cornstarch for how juicy your fruit was. Waiting is key.
Q3. My crust burned before the filling was done. What happened?
Ans: Your oven might have hot spots, or the edges just browned too quickly. You can make a “pie shield” out of aluminum foil to cover the edges for the last half of the baking time.
Q4. Do I really have to peel the peaches?
Ans: You don’t have to, but the texture is much better if you do. Peach skins can get a little weird and tough after baking, so I always recommend peeling them.
Wrapping Up
There it is. Everything you need to know to make a truly spectacular raspberry peach pie. It might seem like a lot of steps, but each one is simple. Just take your time, keep things cold, and trust the process.
The smell of this pie baking will fill your whole house, and putting that perfect slice on a plate is one of the best feelings. It’s summer in a dish. So go for it. And when you make it, I’d love for you to come back and leave a comment. Tell me how it went, or ask any questions you have. Happy baking
