Lattice Top Peach Raspberry Pie – a delicious recipe with Fresh Peaches, Fresh Raspberries, Sugar, Flour, Cinnamon, Pie Crusts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F.
2
Place peaches and raspberries in a large bowl. Add sugar, flour, and cinnamon. Mix gently to blend flavours.
3
Using a spoon, transfer mixture to your pie crust that has been placed in a deep dish pie pan. Now as you can see from the picture I made a totally drunken fence builder lattice top for my pie. Feel free to
4
a) do a better job yourself
5
b) copy my not quite right but rustic stylings, or
6
c) top with the other pie crust (the whole crust, not cut into lattice).
7
If taking route c) wet the pie edges gently and crimp the edges of the top and bottom crusts together with a fork. Don't forget to slice a few vents in the top as well.
8
Bake for 45 minutes, let sit on your counter taunting you all afternoon, and devour with family after applying a small dollop of ice cream to each slice.
189
kcal
Calories
47
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups Fresh Peaches, Peeled, Pitted, Sliced, 1 cup Fresh Raspberries, 3/4 cups Sugar, 3 Tablespoons Flour, and more.
Yes, Lattice Top Peach Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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