I love this pie for its perfect blend of sweet and tangy fruit nestled in a golden, buttery crust. The raspberries give a burst of tartness while the peaches add mellow sweetness, and the cornstarch keeps everything thick and sliceable. It’s a show-stopping dessert that’s great for holidays, backyard gatherings, or simply when I feel like treating myself to a slice of something special. Plus, the sugar-sprinkled crust gives a delightful crunch in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Pastry Base 2 portions all-butter pie crust
Fruit Filling 32 grams cornstarch 134 grams granulated sugar 340 grams fresh raspberries, washed and drained 454 grams frozen peaches, thawed and drained 1 teaspoon lemon juice 1 teaspoon vanilla extract
Finishing Egg wash (beaten egg for brushing) Sanding sugar, for topping
Directions
I preheat the oven to 220°C to ensure a hot start for the crust.
I line a 23-centimetre pie plate with one portion of the pie crust, leaving a bit of excess to hang over the edges.
In a small bowl, I mix the cornstarch and granulated sugar together.
I place the raspberries and thawed peaches into a large bowl, drizzle them with lemon juice and vanilla extract, then sprinkle the cornstarch-sugar mix over them. I gently toss it all together until the fruit is evenly coated.
I pour the fruit mixture into the prepared crust. Then, I lay the second crust over the top, trim the edges, and crimp them to seal. I cut a few small vents in the top crust to let steam escape.
I brush the top with egg wash and generously sprinkle sanding sugar for a crisp, sparkly finish.
I set the pie plate on a rimmed baking sheet to catch any drips. Then, I shield the edge of the crust to prevent over-browning and bake the pie at 220°C for 10 minutes.
After that, I reduce the oven temperature to 175°C and bake for another 45–55 minutes, until the crust is a light golden color and the filling is bubbling through the vents.
I allow the pie to cool completely on a wire rack to let the filling set before slicing.
Servings and Timing
This recipe makes 8 generous slices from a 23-centimetre double-crust pie.
Different Fruits: I sometimes swap in fresh peaches if they’re in season or add a handful of blueberries for a deeper berry flavor.
Lattice Crust: When I want a rustic look, I go with a lattice top instead of a full crust.
Gluten-Free Option: Using a gluten-free pie crust works beautifully if I want to make it more dietary-friendly.
Spiced Up: I like adding a pinch of cinnamon or nutmeg to the fruit filling for a warm, spiced twist.
Crumble Topping: Instead of a top crust, I occasionally top the pie with a buttery crumble for texture contrast.
Storage/Reheating
Once baked and cooled, I store the pie in the refrigerator, covered, for up to 3 days. If I want to freeze it, I slice it first and wrap individual pieces in foil or airtight containers; they keep well in the freezer for up to 3 months. To reheat, I warm slices in a 175°C oven for about 10–15 minutes or until heated through.
FAQs
Can I use all fresh fruit instead of frozen peaches?
Yes, I can use all fresh fruit if it’s in season. I just make sure to peel and slice the peaches before mixing them with the raspberries.
How do I keep the bottom crust from getting soggy?
I make sure to drain the fruit well and consider partially baking the crust (blind baking) before adding the filling for extra crispness.
What’s the best way to crimp the pie edges?
I usually fold the edges under and press them with my fingers or a fork for a decorative seal. It keeps the filling from bubbling out.
Can I make the pie crust ahead of time?
Yes, I often prepare the crust a day in advance and keep it chilled in the fridge until I’m ready to assemble the pie.
Do I have to use sanding sugar?
Not at all—I like the crunch it adds, but regular granulated sugar or no sugar at all on top also works fine.
Conclusion
This raspberry peach pie is the kind of dessert that always feels special. With a golden, buttery crust and a sweet-tart fruit center, it’s a delicious way to enjoy seasonal produce or frozen fruit any time of year. I love how versatile and beautiful it is, and once baked, it never lasts long on the table.
This raspberry peach pie features a buttery, golden double crust filled with juicy fruit and finished with a sparkling sugar top. A perfect blend of sweet and tart baked into every slice.
Ingredients
→ Pastry Base
2 portions all-butter pie crust
→ Fruit Filling
32 grams cornstarch
134 grams granulated sugar
340 grams fresh raspberries, washed and drained
454 grams frozen peaches, thawed and drained
1 teaspoon lemon juice
1 teaspoon vanilla extract
→ Finishing
Egg wash (beaten egg for brushing)
Sanding sugar, for topping
Instructions
Preheat oven to 220°C (428°F).
Line a 23-centimetre pie plate with one portion of the pie crust, allowing overhang.
In a small bowl, mix cornstarch and sugar.
In a large bowl, combine raspberries, peaches, lemon juice, and vanilla. Sprinkle the sugar-cornstarch mixture and gently toss to coat.
Pour the fruit mixture into the pie crust. Cover with the second crust, trim edges, and crimp to seal. Cut vents in the top crust.
Brush the crust with egg wash and sprinkle with sanding sugar.
Place the pie plate on a rimmed baking sheet and shield the edges of the crust.
Bake at 220°C for 10 minutes, then reduce oven to 175°C (347°F) and continue baking for 45–55 minutes until crust is pale golden and filling is bubbling.
Cool completely on a wire rack before serving.
Notes
Drain fruit thoroughly to prevent a soggy crust.
Cool the pie fully before slicing for clean servings.
Pie can be refrigerated for up to 3 days or frozen in slices for up to 3 months.
