Peach & Raspberry Pie Recipe

Name: Peach & Raspberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Favorite Dough For Double-crust 9-inch Pie; 3 pounds Ripe, Firm Peaches (6 Cups Sliced); 1 cup Fresh Raspberries; 1/2 whole Lemon, Juiced; 1/2 teaspoons Vanilla Or Almond Extract; 1/2 cups Brown Sugar; 1/2 cups Granulated Sugar; 4 Tablespoons Quick Cooking Tapioca; 1/4 teaspoons Nutmeg (freshly Grated Is Best); 1/2 teaspoons Cinnamon; 1 pinch Kosher Salt; 1 whole Egg, Beaten; 2 Tablespoons Butter

Servings: persons

Favorite Dough For Double-crust 9-inch Pie
3 pounds Ripe, Firm Peaches (6 Cups Sliced)
1 cup Fresh Raspberries
1/2 whole Lemon, Juiced
1/2 teaspoons Vanilla Or Almond Extract
1/2 cups Brown Sugar
1/2 cups Granulated Sugar
4 Tablespoons Quick Cooking Tapioca
1/4 teaspoons Nutmeg (freshly Grated Is Best)
1/2 teaspoons Cinnamon
1 pinch Kosher Salt
1 whole Egg, Beaten
2 Tablespoons Butter

1
Prepare pie crust. Roll out one half in a deep dish 9-inch pie plate leaving a 1/2-inch overhang. Chill while preparing fruit.
2
Preheat oven to 425 degrees.
3
Peel and pit the peaches. Slice into 3/4 inch slices and place in mixing bowl. Add the raspberries. Pour the juice of 1/2 lemon and the vanilla over the fruit.
4
In a separate bowl, mix the sugars, tapioca, spices, and salt. Pour mixture over fruit and stir gently to combine. Retrieve the bottom crust and glaze with the beaten egg. This moisture-proofs the bottom. Mound the fruit in the center and dot with butter.
5
Roll out the other half of pie dough for the top crust. Fold the top edge under the bottom crust overhang and pinch together to form a seal. Cut vent holes and brush top crust with remaining egg glaze. Sprinkle with sugar if desired. Cover edges of pie with foil.
6
Bake in lower 1/3 of oven for 10 minutes at 425 degrees. Reduce heat to 350, raise pie to center of oven, and continue baking 35-45 minutes, or until golden brown and bubbly. Foil may be removed in last 10 minutes for extra browning.
7
Cool on rack for 2-3 hours to allow fruit to set.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: Favorite Dough For Double-crust 9-inch Pie, 3 pounds Ripe, Firm Peaches (6 Cups Sliced), 1 cup Fresh Raspberries, 1/2 whole Lemon, Juiced, and more.

Yes, 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.

Peach & Raspberry Pie

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