Raspberry Peach Pie

12 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

This Raspberry Peach Pie is a fresh summer dessert filled with sweet, juicy peaches and tart raspberries. Topped with a pretty and easy lattice crust!

Summer and Spring are the perfect time for baking fresh fruit desserts like Blueberry Pie and Peach Pie. This pie is like both delicious Pie Recipes rolled into one gorgeous dessert.

Raspberry Peach Pie slice on plate


One of the berries that goes best with peaches is raspberry. In this Raspberry Peach Pie, the sweetness of the peaches gets balanced out by the tartness of the raspberries for a perfect fruity berry bite. If you like another berry better though, you can always substitute your favorite or do a mix of berries.

This Raspberry Peach Pie is a dessert I love making all year round, especially in the Spring and early Summer. It’s bright, cheery, and tastes even better served warm with a scoop of Homemade Vanilla Ice Cream or a dollop of Whipped Cream.

Always let your pie cool down so you don’t burn yourself and the filling thickens. For easier slicing, allow to cool at least an hour before slicing. Don’t worry, it will definitely still be warm inside after an hour! To fully cook your fruit, the filling needs to reach a boiling point and stays there during the final bake. It stays bubbly and hot for a while after you remove from the oven.


Raspberry Peach Pie top-down


  • Prepare filling: Toss raspberries and peaches with sugar, cornstarch, cinnamon, and salt.
  • Prepare pie crusts: Line a pie tin with one pie crust and prepare the lattice topping with the second pie crust.
  • Assemble pie: Fill the pie with the fruit filling and cover with the lattice pie crust topping, folding the crust under the edges of the bottom crust. Beat egg and milk together and brush over pie crust, then sprinkle with coarse sanding sugar.
  • Bake: Bake for 375 degrees for 30 minutes, then reduce temperature and bake for an additional 30 minutes. Tent over pie with aluminum foil if crust starts to brown.
  • Cool: Allow to cool before slicing to allow filling to thicken.


  • Mini Raspberry Peach Pies: Grease a 12 cup muffin tin and line with the pie crust. You may need an extra pie crust to have enough or top with a crumble. Cut the peaches into quarters to distribute your peaches better in your filling. Bake as usual.
  • Peach Raspberry Galette: Make a freeform pie by rolling a pie crust into a 12 inch circle. Make your pie filling as usual and spread onto the crust, saving at least 3″ around the edges. Fold up border in 2 inch wide sections all the way around the crust. Brush on egg wash and sprinkle on sugar. Bake a usual.
  • White Chocolate: White chocolate goes so well with raspberries and peaches! Sprinkle a handful of white chocolate chips over fruit filling before adding your lattice crust.
  • Berries: Use your favorite berries instead of raspberries. Try out blueberries, blackberries, or if you are lucky to have them in season near you, try out tart fresh huckleberries.
  • Fruit: Swap out different stone fruits like plums or nectarines. Make your pie tropical by using fresh sliced mangos for a delicious Mango Raspberry Pie in the summer.

How to Make a Lattice Crust:

    • To make the lattice crust, use a rolling pin to flatten the top crust and then cut the pie dough into long strips.
    • Lay half on them horizontally across the pie filling, making sure that they’re evenly spaced apart.
    • Take the other half of the top crust slices and weave them in and out vertically, so that they interlock with the first set of horizontal strips.
    • You should have small, square gaps in between the top crust strips so that you can see the pie filling through them.



  • Serve: This Raspberry Peach Pie is okay to keep at room temperature for up to 2 days, wrapped tightly.
  • Store: Keep your pie fresh longer by storing in the refrigerator, covered in foil or plastic wrap, for up to 4 days.
  • Freeze: This pie freezes well for up to 3 months. Allow to cool completely before covering in plastic wrap tightly.

Raspberry Peach Pie sliced in pie plate

Pin this recipe now to remember it later

Pin Recipe

Raspberry Peach Pie

This Raspberry Peach Pie is a fresh summer dessert filled with sweet, juicy peaches and tart raspberries. Topped with a pretty and easy lattice crust!
Yield 12 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 12 ounces fresh raspberries
  • 20 ounces frozen peach slices , thawed
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 2 pie crusts
  • 1 large egg
  • 1 tablespoon whole milk
  • 1 tablespoon coarse sanding sugar


  • Pre-heat oven to 375 degrees.
  • In a large bowl gently toss the raspberries, peaches, sugar, cornstarch, cinnamon and salt.
  • Let sit while you prepare your crust.
  • Line your pie tin with your first crust and keep it in the refrigerator while you make the lattice topping.
  • Make a lattice topping with your second crust (see directions above).
  • Add the fruit filling to the pie plate.
  • Cover with the lattice crust then fold the edges of the lattice topping under the back of the bottom layer of pie crust and pinch them together to seal them together.
  • Beat egg and milk together and brush it onto the pie crust.
  • Sprinkle coarse sanding sugar over the top pie crust.
  • Bake at 375 degrees for 30 minutes then at 350 degrees for an additional 30 minutes.
  • If your pie is browning too quickly tent it lightly with a piece of foil to prevent additional browning (do not remove it from the oven sooner).
  • Cool pie before slicing so the filling can thicken.


Calories: 236kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 127mg | Potassium: 167mg | Fiber: 3g | Sugar: 19g | Vitamin A: 189IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg

Raspberry Peach Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Wonderful pie. I used strawberries instead of raspberries. It is tasty and the crust is delicious. Only thing is the peaches could have been softer. Perhaps next time I will precooked the peaches.