Description
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.
- Prep Time: 30 Minutes
- Cook Time: 65 Minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
