Peach Raspberry Pie Recipe

Peach Raspberry Pie

1 recipe flaky pie

dough (see below)

3 lbs firm-ripe

peaches (about 6


8 oz raspberries

(about 2 cups)

2 tsp fresh lemon juice

2 ½ TBSP cornstarch, divided

9 TBSP sugar, divided

½ tsp ground ginger

Pinch salt

Flaky Pie Dough

• 1 lb + 2 oz (4 cups) all-purpose flour

• 2 TBSP sugar

• 1 1/2 tsp kosher salt

• 8 oz  Kerrygold unsalted butter chiled,

cut into 1/2-inch pieces

• 5 oz (1/2 cup + 2 TBSP) lard, cut into 1/2-inch pieces and chilled

• 2 tsp apple cider vinegar

• 3/4 cup cold water. (I like to take a plastic cup of water and stick it in the freezer about 2 hours before I bake.  Then you can just add extra water to the cup that is iced over.)

• 3 TBSP cream  (or a whole egg beaten with 1 TBSP water), to glaze

• 1-2 TBSP turbinado sugar (regular old sugar will work, too)


Remember -If your peaches give off a lot of liquid, you’ll need to pour most of it off before baking to avoid a soggy crust and loose filling.

Cutting your peaches into large slices (about 1 inch) helps limit the amount of liquid they give off.

Some recipes say you need to blanch & peel your peaches. You don’t need to cuz it’s extra work and makes the peaches slimy. Leave the skin on and your pie will be a pretty color. 

When you are ready to bake the pie, preheat the oven to 425 degrees, and make sure you have a rack in the middle rung.

Cut  peaches into 1-inch thick slices & place them in a large mixing bowl. Gently toss with lemon juice and ½ cup of the sugar. Set aside to rest for 20-30 minutes. Pour off juice from the peaches discarding all of it except for ½ cup. Toss the peaches (and ½ cup juice) with 2-3 TBSP cornstarch, ginger and a pinch of salt. Place raspberries in a medium bowl & toss with remaining 1 ½ tsp of  cornstarch & 1 TBSP of sugar.

To fill the pie crust, pour half of the peach slices onto your well-chilled or frozen bottom crust. Arrange half of the raspberries over the peaches. Top with the rest of the peach slices and then the rest of the raspberries. Cover your fruit with your top crust. Trim the edges to overhang by 1/2 inch. Fold the top edges of the lattice inside the bottom crust. Place the filled and topped pie back in the freezer to chill for 15-20 minutes. Brush top crust with cream or egg wash & sprinkle with Turbine sugar. Place pie on baking sheet and bake until crust is lightly brown, about 30 minutes. Reduce oven to 350 degrees and bake for 45 more minutes.  Remove from oven and cool before slicing.

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