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Raspberry Peach Pie Crust Recipe

Raspberry Peach Pie Crust Recipe
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★★★★★

4.8 from 12 reviews

A delightful Raspberry Peach Pie featuring a flaky all-butter crust filled with a sweet-tart blend of fresh raspberries and thawed peaches, enhanced with lemon juice and vanilla for extra brightness, topped with a golden, sugar-crusted lid. Perfect for summer gatherings or any occasion needing a fruity homemade dessert.

Ingredients

Scale

Pie Crust

  • 2 portions all-butter pie crust

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

Topping

  • Egg wash (beaten egg for brushing)
  • Sanding sugar, for topping

Instructions

  1. Oven Preparation: Preheat the oven to 220°C (428°F) for initial baking to ensure a crispy crust and bubbling filling.
  2. Crust Assembly: Line a 23-centimeter pie plate with one portion of the all-butter pie crust, leaving some excess dough hanging over the edges to seal the top crust later.
  3. Mix Dry Ingredients: In a small bowl, combine 32 grams of cornstarch with 134 grams of granulated sugar, which will help thicken the fruit filling and add sweetness.
  4. Prepare Filling: In a large mixing bowl, toss 340 grams of fresh raspberries and 454 grams of thawed and drained frozen peaches. Add 1 teaspoon of lemon juice and 1 teaspoon of vanilla extract to brighten and enhance the flavors. Sprinkle the cornstarch-sugar mixture over the fruit and gently toss to evenly coat without crushing the fruit.
  5. Fill and Cover: Pour the fruit mixture into the prepared pie crust. Drape the second portion of the pie crust over the filling. Trim any excess dough and crimp the edges securely to seal. Cut several vents in the top crust to allow steam to escape during baking.
  6. Finish Top: Brush the entire surface of the top crust with a beaten egg wash to give it a golden, glossy finish. Then sprinkle sanding sugar evenly to add a sparkly, sweet crust.
  7. Bake Initial Phase: Place the pie plate on a rimmed baking sheet to catch any drips. Shield the edges of the crust with foil or a pie shield to prevent over-browning. Bake at 220°C (428°F) for 10 minutes to set the crust quickly.
  8. Bake to Completion: Reduce the oven temperature to 175°C (347°F) and continue baking for 45 to 55 minutes until the crust turns pale golden brown and the filling is visibly bubbling, indicating it’s fully cooked and thickened.
  9. Cool Before Serving: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the filling set properly for clean slices and ensures a more enjoyable eating experience.

Notes

  • Ensure the peaches are fully thawed and drained well to avoid excess moisture that can make the crust soggy.
  • Use fresh raspberries for the best flavor; frozen raspberries may alter the texture.
  • Shielding the crust edges prevents burning and achieves even browning.
  • Allow ample cooling time; warm filling can be very hot and runny.
  • This pie can be served with vanilla ice cream or whipped cream for extra indulgence.

Nutrition

Keywords: raspberry pie, peach pie, fruit pie, summer dessert, homemade pie, all-butter crust

Find it online: https://leofoster.com/raspberry-peach-pie-crust-recipe/