This Fresh Peach and Raspberry Pie combines the sweetness of summer peaches with the tartness of ripe raspberries all wrapped up in a buttery flaky pie crust. Serve with a dollop of whipped cream or a big scoop of vanilla ice cream for a perfect seasonal dessert.
The filling has a little cornstarch added to it to thicken it, along with a little almond extract for flavor. Otherwise, it's basically just peaches, raspberries, sugar, and lemon juice which keeps the flavors strong and fresh. If you are looking for more of the best summer pie recipes, try this Peach Pie, Fresh Strawberry Pie, or Blackberry Pie.
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Peach and Raspberry Pie
I love making this Raspberry Peach Pie because it’s got it all—fresh peaches, red juicy raspberries, a Homemade Flaky Pie Crust, and a perfect spot right on top for a big scoop of vanilla ice cream. It’s basically Peach Melba in pie form, and we are a-ok with that!
Try mixing and matching different stone fruits and berries, or even adding in tropical fruits like mangoes to make this all year round. If you want to make it a completely no-bake pie you could also substitute this Graham Cracker Pie Crust, Gingersnap Pie Crust, or Nilla Wafer Pie Crust and call it a day.
Key Ingredients
Homemade Pie Crust
- Crisco - Crisco works great because it doesn’t melt as easily as butter. But, you can absolutely substitute cold butter if you’d prefer.
- Water - use super cold water to keep the dough as cool as possible. You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
- Egg Wash and Sugar - applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp. You don’t need much - just an egg and a tablespoon of water. We like to finish off with a sprinkle of sugar, too.
Peach and Raspberry Pie Filling
- Peaches - ideally you would want to choose ripe, yellow peaches that are free of brown spots, super fragrant and roughly the same size. If you can’t find them ripe, store them in a brown bag at room temperature for a couple of days to ripen them the quickest.
- Raspberries - try and find fresh raspberries that are firm and super sweet.
- Lemon Juice - use fresh squeezed lemon juice for this recipe.
- Cornstarch - this helps to thicken the filling which holds it in the shells and keeps it from getting soggy.
- Butter - this will melt best if you cut it into chunks.
- Almond Extract - just a tiny bit of almond extract really enhances the peach flavor.
How to Make Fresh Peach and Raspberry Pie
- Make the pie dough. See our post on Homemade Flaky Pie Crust for detailed instructions on how to mix, roll and shape your own dough.
- Line the pie dish. Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart.
- Blind bake the crust. Line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans. Bake the prepared pie crust in a preheated 425 degree oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
- Prepare the peaches. In a medium mixing bowl, add the peeled and sliced peaches and sprinkle with sugar. Let sit for 30 minutes at room temperature, then drain the peaches and reserve the juices.
- Make the fresh peach and raspberry filling. Put the reserved juices into a measuring cup and add 2 tablespoons of lemon juice and enough water to equal 1 cup of liquid, then add it all to a medium pot. Add the cornstarch and salt into the same pot and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken. Boil for 30 seconds, then remove sauce from the heat and stir in the butter and almond extract. Whisk until butter is melted and combined, then let cool to room temperature.
- Fill the pie shell. Add the thickened sauce to your fresh peaches and fold together gently with the raspberries. Pour the entire mixture into the prepared pie crust and spread evenly.
- Chill then serve. Lay a sheet of plastic wrap on top of the pie and let it come to room temperature before transferring to the fridge to cool for at least 1 hour or up to 24 hours. Top or serve with homemade whipped cream or vanilla ice cream if desired. Enjoy!
Peach Pie Variations
- Top with a crumble topping. This would taste amazing with a buttery crumble on top. Try using the one from our Blackberry Crumble Bars, baking it on a sheet tray and letting it cool completely, then topping it just before serving.
- Substitute different fruits. Try mixing and matching similar types of stone fruits and berries such as nectarines and blackberries, or plums and black raspberries. You could also go for a tropical fruit such as mangos - yum!
- Add spices. The filling would taste excellent with a touch of cinnamon, nutmeg or ground ginger.
- Use brown sugar. Instead of granulated sugar, try using brown sugar in this recipe. Toss in a splash of bourbon for good measure if you’d like!
Frequently Asked Questions
Can I use frozen fruit for peach and raspberry pie?
You could use frozen sliced peaches if you’d like - especially if you want to make this pie during the year when peaches are not in season. You’ll want to thaw them first and reserve the juices to make the syrup, just as directed in the recipe.
Can I use canned peaches instead of fresh?
You could use frozen sliced peaches if you’d like - especially if you want to make this pie during the year when peaches are not in season. You’ll want to thaw them first and reserve the juices to make the syrup, just as directed in the recipe.
How do I know if peaches are ripe?
You’ll know that peaches are ripe when they are slightly soft when pressed and smell super fragrant.
Can I make this into a no-bake pie?
Definitely! Instead of making this homemade pie crust, add the filling to our Nilla Wafer Pie Crust, Graham Cracker Pie Crust or this Gingersnap Pie Crust.
Storing and Freezing Instructions
- Make-Ahead Instructions: you can prep the pie crust days in advance. Pre-make and bake the pie crust and store at room temperature overnight or even in the freezer for up to 2 months. Otherwise, the entire pie can be made a day in advance, covered loosely in plastic, and stored in the fridge.
- Leftovers: any leftover pie can be wrapped loosely in plastic wrap and stored in the fridge for up to 3 days.
- Freezer: once this pie is completely cooled, wrap it tightly in plastic, then in aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature before eating.
Fresh Peach and Raspberry Pie Recipe
This Fresh Peach and Raspberry Pie combines the sweetness of summer peaches with the tartness of ripe raspberries all wrapped up in a buttery flaky pie crust. Serve with a dollop of whipped cream or a big scoop of vanilla ice cream for a perfect seasonal dessert.
Servings 1 9-inch pie
Calories 528kcal
Ingredients
Single Pie Crust Recipe
- 1 ¼ cups All-Purpose Flour
- ½ teaspoon Salt
- 4 oz Crisco or butter
- ¼ cup Water cold
Peach and Raspberry Pie Filling
- 6 large Fresh Peaches peeled and cut into thin slices.
- 1 cup Fresh Raspberries
- ⅔ cup Sugar
- 2 Tablespoons Lemon Juice
- 3 Tablespoons Cornstarch
- ½ teaspoon Salt
- 2 Tablespoons Butter
- ½ teaspoon Almond Extract
Homemade Whipped Cream
- 1½ cups Heavy Whipping Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Basic Pie Crust
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine the four and salt. Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
- Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Form the dough into a flat disc andwrap in plastic, let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick round circle large enough for the dough to hang over your pie plate at least ½".
- Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
- Bake the prepared pie crust in a preheated 425 degree oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
Fresh Peach and Raspberry Filling
- In a medium mixing bowl, add the peeled and sliced peaches and sprinkle with sugar. Let sit for 30 minutes at room temperature, then drain the peaches and reserve the juices.
- Put the reserved juices into a measuring cup and add 2 tablespoons of lemon juice and enough water to equal 1 cup of liquid, then add it all to a medium pot.
- Add the cornstarch and salt into the same pot and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken. Boil for 30 seconds, then remove sauce from the heat and stir in the butter and almond extract. Whisk until butter is melted and combined, then let cool to room temperature.
- Add the thickened sauce to your fresh peaches and fold together gently. Toss in the raspberries, fold gently, then pour the entire mixture into the prepared pie crust and spread evenly.
- Cover with plastic wrap and chill in the fridge for at least one hour, or up to 24 hours before serving.
- Top or serve with homemade whipped cream or vanilla ice cream if desired. Enjoy!
Homemade Whipped Cream
- In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until medium peaks form.
- Use immediately, or cover with plastic wrap and chill for up to 24 hours.
Nutrition
Calories: 528kcal | Carbohydrates: 54g | Protein: 4g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 69mg | Sodium: 335mg | Potassium: 333mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1177IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg
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Our Fresh Raspberry and Peach Pie is made with fresh peaches, juicy red raspberries and a homemade flaky pie crust. Serve with whipped cream or vanilla ice cream for a real summer treat.
Liz
I looove peaches and lately I've been making peach and raspberry smoothies, which I love! I think this peach pie needs to be my next thing!
Gina
This is the best summer pie! Can't wait to try it with frozen peaches now that we're out of peach season.