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!
RASPBERRY PEACH PIE
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.
MORE DELICIOUS, CLASSIC FRUIT PIES
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HOW TO MAKE RASPBERRY PEACH PIE
- 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.
VARIATIONS ON RASPBERRY PEACH PIE
- 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.
DELICIOUS FRUIT DESSERTS:
HOW TO STORE RASPBERRY PEACH PIE
- 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.
- 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.