Raspberry Peach Pie

Name: Raspberry Peach Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 portions all-butter pie crust; 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; Egg wash (beaten egg for brushing); Sanding sugar, for topping

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There’s something undeniably magical about the combination of fresh raspberries and sweet peaches nestled in a buttery crust. This Raspberry Peach Pie captures the essence of summer, making it the perfect dessert for any occasion, from backyard barbecues to cozy family gatherings. Allow me to share my experience with you; this recipe has been a staple in my kitchen for years, and every slice brings with it a flood of fond memories. The juicy fruit filling, enhanced with a hint of vanilla and a touch of lemon, creates a symphony of flavors that you’ll want to savor.

Table of Contents

Why Make This Recipe:

Why choose this delightful pie? Its balance of flavors, ease of preparation, and visual appeal make it a showstopper at any event. Moreover, the simplicity of the ingredients means that you can whip it up without breaking the bank. Ideal for a weekend dessert or a celebratory treat, this pie promises smiles at the dinner table.

“This Raspberry Peach Pie is everything I hoped for, sweet, tangy, and an absolute breeze to make. My friends couldn’t believe I made it from scratch!” Happy Home Baker

How to Make Raspberry Peach Pie:

Creating your own Raspberry Peach Pie may sound intimidating, but this recipe breaks it down into simple steps. Expect a fresh, out-of-the-oven pie that will impress anyone lucky enough to have a slice.

Ingredients:

Gather these items for your Raspberry Peach Pie:

2 portions all-butter pie crust
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
Egg wash (beaten egg for brushing)
Sanding sugar, for topping

Feel free to experiment with your crust by using a store-bought option or even a crumb crust for a different twist.

Directions:

Step 1: Preheat your oven to 220°C. Line a 23-centimetre pie plate with one portion of the pie crust, ensuring it fits snugly.

Step 2: In a small bowl, combine the cornstarch and granulated sugar, mixing well to eliminate any lumps.

Step 3: In a large mixing bowl, gently fold together the fresh raspberries, thawed peaches, lemon juice, and vanilla extract. Once combined, sprinkle the cornstarch-sugar mixture over the fruit and toss until everything is coated.

Step 4: Pour the fruit mixture into the prepared pie plate. Carefully drape the second pie crust over the filling, trimming any excess. Crimp the edges to seal, and make a few vents in the top crust for steam to escape.

Step 5: Brush the top crust with the egg wash for a shiny finish, and sprinkle with sanding sugar to add a delightful crunch.

Step 6: Bake in the preheated oven for 10 minutes. Afterward, reduce the temperature to 175°C and continue baking for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.

Step 7: Once baked, allow the pie to cool completely before slicing to let the filling set up properly.

How to Serve Raspberry Peach Pie:

Serve your pie warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect indulgent experience. Pair it with a cold glass of lemonade or iced tea for a refreshing balance.

How to Store:

To keep your Raspberry Peach Pie fresh, store it in the refrigerator, covered, for up to three days. For longer storage, you can freeze it before baking; just wrap it tightly in plastic wrap and foil. When you’re ready to enjoy it, bake straight from the freezer, adding an additional 10-15 minutes to the cooking time.

Tips to Make:

Selecting Fruit: Choose ripe, but firm, peaches to maintain their structure while baking. Fresh raspberries are best used right away, but if you’re using frozen, thaw and drain them well.
Pitting Peaches: For easier peeling, dip the peaches in boiling water for 30 seconds, then transfer them to an ice bath.
Crust Perfection: If you’re unsure about crust-making, store-bought options can save time and still deliver delicious results.

Variations:

Take your Raspberry Peach Pie to new heights by experimenting with additions. Consider incorporating a sprinkle of cinnamon or nutmeg for warmth, or swap peaches for other fruits such as nectarines or plums. Gluten-free folks can use a gluten-free pie crust, and if you want a tart twist, add some lemon zest to the fruit mixture.

Conclusion:

This Raspberry Peach Pie is not just a dessert; it’s an experience filled with flavor and nostalgia. As you create this delightful treat, I invite you to share your feedback, ratings, and comments. It’s a recipe meant to be enjoyed and passed along to those you love, so don’t hesitate to spread the joy.

FAQ:

How long does this pie take to prepare?
The total time for this Raspberry Peach Pie, including baking, is about an hour and a half, with about 30 minutes of prep time.

Can I substitute fresh raspberries for frozen ones?
Yes, but keep in mind that frozen raspberries may release more liquid, so you might want to adjust the cornstarch to ensure a thick filling.

How can I prevent a soggy bottom crust?
Pre-baking the pie crust for 8-10 minutes before adding the filling can help create a barrier and avoid sogginess.

Is this pie suitable for freezing?
A: Absolutely! You can freeze both fully baked and unbaked pies. Just remember to wrap them tightly for best results.

This Raspberry Peach Pie strikes the perfect balance between sweet and tangy, making it a must-try delight for any home cook.