North Fork Peach Raspberry Pie Recipe

Name: North Fork Peach Raspberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 inch) pie crusts; Peach Raspberry Filling; 3/4 cup sugar; 2 teaspoons sugar, for sprinkling; 2 tablespoons cornstarch; 2 tablespoons tapioca, ground to a flour (in a spice grinder); 1/8 teaspoon salt; 6 cups peeled and sliced ripe peaches (about 3 1/4 lb.); 1 pint fresh raspberry; 1 lemon, zest of; Egg Wash; 1 large egg; 2 tablespoons heavy cream; kosher salt, a pinch

Servings: persons

2 (14 inch) pie crusts
Peach Raspberry Filling
3/4 cup sugar
2 teaspoons sugar, for sprinkling
2 tablespoons cornstarch
2 tablespoons tapioca, ground to a flour (in a spice grinder)
1/8 teaspoon salt
6 cups peeled and sliced ripe peaches (about 3 1/4 lb.)
1 pint fresh raspberry
1 lemon, zest of
Egg Wash
1 large egg
2 tablespoons heavy cream
kosher salt, a pinch

1
Roll out the pie dough into two rounds 14 inches wide and 1/4 inch thick.
2
Gently fit one into a 10-inch pie pan, and lay the other flat on a cookie sheet with parchment paper or foil.
3
Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
4
Position oven rack in the bottom third of your oven; preheat to 350Au00b0; line a cookie sheet with parchment paper or foil.
5
In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
6
In a big bowl, stir together the peaches, raspberries, and zest; sprinkle the sugar mixture over the fruit and stir gently to combine.
7
Pour the fruit mixture into the unbaked pie shell.
8
Place the second dough layer over the filled pie shell; fold under the edge and crimp.
9
Using a fork, combine the egg with the heavy cream and salt.
10
Brush the top crust with the egg wash and sprinkle with 2 teaspoons sugar; cut 4 steam vents in the top crust.
11
Place pie plate on the prepared cookie sheet; bake 1 hour and 45 minutes, or until the juices are bubbling and thick; remove to a wire rack to cool to room temperature before serving.
12
*Fresh fruit pies are best eaten the day they are baked; goes well with freshly whipped cream.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (14 inch) pie crusts, Peach Raspberry Filling, 3/4 cup sugar, 2 teaspoons sugar, for sprinkling, and more.

Yes, North Fork 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.

That's it — enjoy your meal!

North Fork Peach Raspberry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions