Description
A delicious Peach Raspberry Pie that combines the sweetness of peaches with the tartness of raspberries.
Ingredients
Scale
- 2 recipes All Butter Pie Crust
- ¼ cup (32 g) cornstarch
- ⅔ cups (134 g) granulated sugar, plus more for sprinkling
- 12 ounces (340 g) fresh raspberries, washed and drained
- 16 ounces (454 g) frozen peaches, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Egg wash and sanding sugar for coating
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the pie crust according to your recipe.
- In a large bowl, combine cornstarch and sugar.
- Add raspberries and peaches, then mix gently.
- Stir in lemon juice and vanilla extract.
- Fill the pie crust with the fruit mixture.
- Cover with a top crust, crimp edges, and cut slits for steam.
- Brush with egg wash and sprinkle with sugar.
- Bake for 45-50 minutes until golden brown.
Notes
- Let the pie cool before slicing.
- Serve with whipped cream or ice cream.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Peach Raspberry Pie