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Peach Raspberry Pie

A delightful summer pie featuring ripe peaches and tart raspberries, encased in a flaky all-butter crust, perfect for any gathering.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the All-Butter Double Pie Crust
  • 2.5 cups all-purpose flour
  • 1 tablespoon granulated white sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold, cut into 1cm cubes and frozen for 15 minutes before use
  • 6-8 tablespoons ice-cold water added one tablespoon at a time
  • 1 tablespoon apple cider vinegar (optional) helps keep the crust tender
For the Peach Raspberry Filling
  • 900 grams ripe but firm peaches, peeled, pitted, and sliced 1cm thick
  • 300 grams fresh raspberries or frozen raspberries, do not thaw before using
  • 3/4 cup granulated white sugar adjust based on the sweetness of your peaches
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pure vanilla extract
  • 1 pinch salt
For the Egg Wash and Finish
  • 1 large egg beaten with 1 tablespoon whole milk for the egg wash
  • 1 tablespoon granulated sugar or coarse sugar for sprinkling on the top crust

Method
 

Make the All-Butter Pie Crust
  1. In a large bowl, whisk together the flour, sugar, and salt until evenly combined.
  2. Add the frozen butter cubes to the flour mixture and work the butter into the flour until it resembles coarse breadcrumbs.
  3. Add apple cider vinegar if using, then add ice-cold water one tablespoon at a time, stopping when the dough just holds together.
  4. Turn the dough out onto a clean surface, divide it into two equal portions, press each into a flat disc, wrap in cling film, and refrigerate for at least 60 minutes.
Prepare the Peach Raspberry Filling
  1. Prepare the peaches by blanching them in boiling water for 30 seconds and transferring them to ice water to slip off the skins.
  2. Slice the peaches and place them in a bowl with raspberries.
  3. In a separate bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt, then pour it over the fruit along with lemon juice, lemon zest, and vanilla.
  4. Toss gently, then set the filling aside at room temperature.
Roll and Line the Pie Dish
  1. Preheat the oven to 220°C (425°F). Roll the first disc of dough into a circle and line a 9-inch deep-dish pie plate.
  2. Refrigerate the lined plate while rolling the second disc.
Fill and Top the Pie
  1. Pour the filling into the pie crust, mound it slightly in the center, then roll out the second crust and cover the filling.
  2. Crimp the edges and cut steam vents in the top crust.
  3. Brush with egg wash and sprinkle sugar on top.
Bake the Pie
  1. Place the pie on a rimmed baking sheet and start baking at 220°C for 20 minutes, then reduce to 175°C and bake for another 35–40 minutes.
  2. Let the pie cool for at least 3–4 hours before slicing.

Notes

The pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. To maintain crispness, warm refrigerated slices in an oven before serving.