Raspberry Peach Pie is a fruit-filled dessert made with fresh raspberries, thawed frozen peach slices, sugar, cornstarch, cinnamon, salt, and two pie crusts. The filling is sweet, juicy, and lightly tart, while the lattice crust gives the pie a pretty finish. An egg and milk wash helps the crust brown, and coarse sanding sugar adds sparkle and texture on top.
This Raspberry Peach Pie serves 12 and takes 1 hour 15 minutes total, with 15 minutes of prep time and 1 hour of cook time. It bakes in two stages: first at 375 degrees for 30 minutes, then at 350 degrees for an additional 30 minutes. That gives the filling time to thicken and the crust time to bake through.
The recipe uses frozen peach slices that are thawed, which is convenient and steady. Fresh raspberries bring tart brightness and a fresh summer feel. The recipe card describes this as a fresh summer dessert, and the pairing of peaches and raspberries fits that perfectly. For another berry dessert option, a creamy no-bake cheesecake with berries would be a nice no-bake companion.
Raspberry Peach Pie
Raspberry Peach Pie is a good dessert when you want a classic fruit pie with a little color and contrast. Peaches are sweet and mellow, while raspberries are sharper and brighter. Together, they make a filling that feels full and lively without needing many spices. Cinnamon is the only warm spice in the filling, and it is used in a modest amount.
The cornstarch is important because peaches and raspberries release juice as they bake. Cornstarch helps the filling set as the pie cools. The recipe also tells you to cool the pie before slicing so the filling can thicken. That step takes patience, but it makes a real difference in how cleanly the pie slices.
The lattice topping is both decorative and practical. It lets steam escape as the fruit filling bubbles, and it shows off some of the raspberry-peach color underneath.
Ingredients
The ingredient list for Raspberry Peach Pie is short and focused. Fresh raspberries and thawed frozen peaches make up the fruit filling. Sugar sweetens the fruit, cornstarch thickens the juices, cinnamon adds warmth, and a pinch of salt balances the flavor.
Two pie crusts are used: one for the bottom crust and one for the lattice topping. The egg and whole milk are beaten together and brushed over the crust. Coarse sanding sugar is sprinkled on top before baking.
You will need:
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
Since the peaches are thawed before they go into the filling, make sure they are ready before assembling the pie. The recipe does not call for cooking the filling on the stovetop first. The fruit, sugar, cornstarch, cinnamon, and salt are gently tossed together and then added to the crust.
Equipment you will need
For this Raspberry Peach Pie, you will need a large bowl, a pie tin, a pastry brush, and foil for tenting if the pie browns too quickly. You will also need a surface for preparing the lattice topping and a way to keep the bottom crust chilled while you work.
A pie tin is essential because the first crust lines the bottom. The recipe specifically says to keep that crust in the refrigerator while making the lattice topping. Keeping the crust cold helps it hold its shape during assembly.
How to Bake Raspberry Peach Pie with a Lattice Crust
Preheat the oven to 375 degrees. In a large bowl, gently toss the raspberries, thawed peach slices, sugar, cornstarch, cinnamon, and salt. Let the filling sit while you prepare the crust.
Line the pie tin with the first crust and keep it in the refrigerator while you make the lattice topping with the second crust. Add the fruit filling to the pie plate.
Cover the filling with the lattice crust. Fold the edges of the lattice topping under the back of the bottom layer of pie crust, then pinch the edges together to seal them. For a visual guide to this style of crust, King Arthur Baking has a helpful tutorial on how to make a lattice pie crust.
Beat the egg and whole milk together. Brush the mixture onto the pie crust, then sprinkle coarse sanding sugar over the top crust.
Bake the pie at 375 degrees for 30 minutes, then lower the oven temperature to 350 degrees and bake for an additional 30 minutes. If the pie browns too quickly, tent it lightly with foil to prevent further browning. Do not remove it from the oven sooner.
Cool the pie before slicing so the filling can thicken.
Why cooling matters
Cooling is one of the most important steps for Raspberry Peach Pie. Fruit pies need time after baking because the filling continues to settle as it cools. If the pie is sliced too soon, the filling can run more than expected.
The recipe’s final instruction is clear: cool the pie before slicing so the filling can thicken. This is especially helpful because peaches and raspberries both release juice during baking. The cornstarch needs that cooling time to help the filling hold together.
For neat slices, let the pie cool fully before cutting. If you prefer a warmer serving, the slices may be softer, but the flavor will still be lovely.
Variations on Raspberry Peach Pie
Raspberry Peach Pie already has a balanced fruit filling, but there are a few small ways to adjust the finished feel without changing the core recipe. The lattice topping is a visual choice, and the recipe uses the second crust for that design. You can make the lattice as wide or narrow as you like as long as the top crust covers the pie and the edges are sealed.
The sanding sugar gives the crust a sweet crunch and pretty finish. Keep it on top if you want a more polished look. The egg and milk wash also helps the crust bake to a nice color.
Because the recipe uses frozen peach slices that are thawed, this pie is not limited to peak peach season. Fresh raspberries still bring a summer feeling, and the thawed peaches make the fruit prep easier.
Tips for the best Raspberry Peach Pie
Gently toss the fruit mixture. Raspberries are delicate, and rough mixing can break them down before baking. A gentle hand keeps more berries intact in the filling.
Let the filling sit while preparing the crust, as the instructions say. This gives the sugar, cornstarch, cinnamon, and salt a chance to coat the fruit.
Keep the bottom crust in the refrigerator while making the lattice. This helps the crust stay cooler before baking.
Tent with foil only if the crust is browning too quickly. The recipe says not to remove the pie from the oven sooner. The filling and bottom crust still need the full baking time.
Cool before slicing. This is the difference between a runny pie and a sliceable pie.
How to Store Raspberry Peach Pie
Store Raspberry Peach Pie covered after it has cooled. Since this is a fruit pie with a baked filling, let it cool before covering so steam does not collect under the cover and soften the crust too much.
For cleaner slices later, keep the pie covered and chill it before cutting. The filling firms more as it cools. If serving from the refrigerator, let slices stand briefly at room temperature if you prefer a softer texture.
When storing leftovers, keep the slices in a covered container or cover the pie tin well. Protecting the cut edges helps the crust and filling stay in good condition.
Serving ideas
Raspberry Peach Pie is flavorful enough to serve on its own. The fruit filling is sweet and tart, and the sugared lattice crust adds a pleasant finish.
For a dessert plate, serve slices after the pie has fully cooled. The color from the raspberries and peaches makes the filling look bright and inviting. A clean slice with visible lattice crust is especially nice for summer meals, family dinners, and holiday dessert tables. For another fruit dessert with a soft, creamy feel, try a caramelized banana pudding parfait, or browse more dessert recipes.
Final thoughts
Raspberry Peach Pie is a beautiful fruit pie with a sweet-tart filling and classic lattice top. The recipe keeps the filling ingredients focused, uses thawed frozen peaches for convenience, and gives clear baking directions for a full 1 hour bake. With enough cooling time, the filling thickens into sliceable pieces that show off both the raspberries and peaches.
Raspberry Peach Pie
Equipment
- Large bowl
- Pie tin
- Pastry brush
- Foil
Ingredients
- 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
Instructions
- 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.
- 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.
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