Fresh Peach and Raspberry Pie Recipe

5 from 3 votes

Fresh Peach and Raspberry Pie Recipe

This 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.

Prep Time1

Cook Time15

Total Time1 15

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 528kcal

Author: The Carefree Kitchen

Ingredients

Single Pie Crust Recipe

1¼ cups all-purpose flour
1/2 teaspoon salt
4 ounces Crisco
1/4 cup water cold

Peach and Raspberry Pie Filling

6 large fresh peaches peeled and cut into thin slices.
2/3 cup sugar
2 tablespoons lemon juice
3 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon almond extract
1 cup fresh raspberries

US Customary - Metric

Instructions

Basic Pie Crust

Preheat oven to 425 degrees F.
In a large mixing bowl, combine the flour and salt. Add the Crisco and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the cold 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 and wrap in plastic, let rest in the cooler for about 30 minutes - 1 hour.
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 1/2".
Carefully line a 9" 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!

Notes

Make-ahead tips: you can prep the pie dough up to 3 days in advance and store in the fridge, or freeze for up to 2 months. Also, the entire pie can be made a day in advance, covered loosely in plastic, and stored in the fridge.

Storing leftovers: leftover pie can be wrapped loosely in plastic wrap and stored in the fridge for up to 3 days, or frozen for up to 2 months. Thaw in the fridge overnight or at room temperature before eating.

Nutrition