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Peach Raspberry Pie Recipe: Summer’S Sweet Secret
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Peach Raspberry Pie Recipe

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Calories: 320kcal

Ingredients

  • 2 cups sliced peaches about 2–3 peaches
  • 1 cup fresh or frozen raspberries
  • 3/4 cup sugar adjust to sweetness of fruit
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 1 package refrigerated pie crusts or your favorite homemade crust
  • 1 tablespoon butter cut into small pieces
  • Optional: 1/2 teaspoon vanilla extract for extra hug

Instructions

  • Preheat oven to 425°F (220°C). Have your oven friend ready to roast in peace. Roll out crusts or unroll pre-made crusts and line your pie dish.
  • In a bowl, toss peaches and raspberries with sugar, cornstarch, lemon juice, salt, and vanilla if using. Make sure every fruity piece is lightly coated.
  • Pour filling into the crust-lined dish. Dot the top with butter pieces for melty goodness.
  • Top with the second crust or create a lattice design. Seal the edges and cut a few vent slits so the steam can escape (your pie will thank you).
  • Bake 20 minutes at 425°F, then reduce to 375°F (190°C) and bake 30–35 minutes more, until the crust is golden and the filling is bubbling.
  • Cool at least 2 hours before slicing. Yes, patience pays off here—you’ll dodge a soggy bottom like a pro.