Amazing Peach Raspberry Pie
Peach Raspberry Pie tastes like summer wrapped in a flaky crust — sweet peaches, bright raspberries, and that warm, bubbling filling that smells like sunshine. I remember the first time I baked this pie: the kitchen filled with the perfume of ripe fruit and butter, and my kids pressed their noses to the oven door. It’s the kind of pie that makes front-porch evenings feel a little more magical. If you’re building a lineup of fruit desserts, my cake and pie collection is full of cozy recipes to try. Let’s bake it together!
Why make this recipe
This Peach Raspberry Pie balances juicy, sweet peaches with the tangy pop of raspberries for a flavor that’s both bright and comforting. The filling becomes saucy but not runny thanks to a touch of cornstarch, while a golden, crisp crust adds lovely texture. It’s straightforward to make with pantry-friendly ingredients and a little care, so it’s perfect for weeknight baking or a weekend treat. Families love this pie for weekend gatherings — it’s familiar, homey, and reliably delicious.
Ingredient spotlight / baking notes
A small baking note that changes everything here is the cornstarch. Cornstarch is the thickener that keeps the filling glossy and spoonable without turning it gummy. Mix it with the sugar first, then toss it gently with the fruit so each slice thickens evenly as it bakes. If you like a brighter finish, a spoonful of lemon juice really wakes up both the peaches and raspberries. For finishing touches like glazes or sauces, see my fruit sauce and glaze ideas to add a glossy shine or a drizzle at serving time.
What you’ll need
You’ll mostly use simple pantry ingredients plus fresh fruit — nothing fancy. If you prefer, use a store-bought crust to save time, or make your favorite homemade pie crust for extra love.
How to make Peach Raspberry Pie
Ingredients
- 2 cups fresh peaches, sliced
- 1 cup fresh raspberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Directions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced peaches, raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Mix gently until the fruits are coated.
- Pour the fruit mixture into the pie crust. Dot the top with butter.
- Cover with a second pie crust or create a lattice top. Seal the edges and cut slits for ventilation.
- In a small bowl, whisk together the egg and milk. Brush the mixture over the crust.
- Bake for 35-40 minutes or until golden brown and bubbly.
- Let it cool before serving.
Pro Tip
Blind bake the bottom crust for 8–10 minutes at 375°F if your pie crust tends to be soggy — it keeps the bottom crisp.
Common mistakes to avoid
- Overmixing the fruit — bruises the berries and releases too much juice.
- Skipping the cornstarch or using too little — leads to a runny filling.
- Not venting the top — steam needs to escape or the filling can bubble over.
- Baking at too low a temperature — the crust won’t get that beautiful golden color.
Tips to make Peach Raspberry Pie
- Don’t overmix the fruit; toss gently so peaches and raspberries keep their shape.
- Use room-temperature fruit if possible so the filling heats evenly.
- Weigh ingredients when you can — the cup measurements for fruit are forgiving, but consistency matters.
- Chill the pie for 1–2 hours after baking if you plan to slice it cleanly.
Variation (if any)
- Flavor variations: Add a teaspoon of cinnamon or a tablespoon of orange zest for warmth and brightness. A splash of almond extract (½ teaspoon) pairs beautifully with both fruits.
- Gluten-free option: Use a store-bought or homemade gluten-free pie crust and ensure any thickener is gluten-free.
- Dairy-free option: Replace the butter dots with coconut oil and skip the milk in the egg wash or use a dairy-free milk alternative.
- Ingredient swaps: Swap raspberries for blackberries or strawberries depending on sweetness and availability.
How to serve Peach Raspberry Pie
Serve this pie warm with a scoop of vanilla ice cream for an indulgent classic. It’s also lovely slightly chilled the next day — the flavors settle and taste even more rounded. Pair slices with a cup of medium-roast coffee or a simple herbal tea for afternoon company. Bring it to potlucks or family dinners — it’s a crowd-pleaser in any season when peaches are at their best.
How to store Peach Raspberry Pie
- Room temperature: Cover loosely with foil for up to 1 day if serving the same day.
- Fridge: Store in an airtight container or wrapped in plastic for 3–4 days. Let it come to room temperature or warm gently before serving.
- Freezer: Wrap slices tightly in plastic and aluminum foil; freeze up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven for 10–15 minutes.
- Reheating tips: Warm slices for 10–12 minutes at 350°F to revive a crisp crust and melty filling.
Make-ahead option
Prepare the filling a day ahead, toss it with the sugar and cornstarch, then refrigerate in a covered bowl. Assemble the pie the next day and bake according to directions. You can also roll and chill the crust up to two days ahead. For longer prep, freeze the unbaked, assembled pie and bake from frozen (add 10–15 minutes to bake time and watch for bubbling).
Reader love
Everyone who tries it says it’s a keeper!
FAQs
Q: Can I use frozen raspberries or peaches?
A: Yes — frozen fruit works in a pinch. Thaw and drain excess liquid first, then toss with the sugar and cornstarch. You may need a touch more cornstarch if the fruit is very watery. Bake as directed, but watch for extra bubbling and be prepared for a slightly softer texture.
Q: How do I keep the crust from getting soggy on the bottom?
A: Use a hot oven to set the crust quickly, and consider blind baking the bottom for 8–10 minutes at 375°F before adding the filling. Brushing the bottom crust with a thin layer of beaten egg white before filling can also form a barrier and reduce sogginess.
Q: My filling is too runny after baking — what went wrong?
A: Common causes are under-measuring cornstarch, using very ripe/watery fruit, or slicing fruit too small. Next time, add an extra teaspoon or two of cornstarch, or let the filling macerate briefly with sugar to draw off excess juice and then drain some liquid before assembling.
Q: Can I make a lattice top without it falling apart?
A: Keep the dough chilled and work on a lightly floured surface. Cut neat, even strips and weave quickly; if the dough gets soft, chill the strips on a tray for a few minutes. Use a bit of beaten egg wash on the edges to help seal the top to the bottom crust.
Nutrition Facts (per serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|—:|—:|—:|—:|—:|—:|
| 380 kcal | 3 g | 55 g | 16 g | 3 g | 220 mg |
"Nutrition information is provided as a general estimate. The values may vary based on the exact ingredients, brands, and measurements you use in your own kitchen. Cooking methods, optional add-ins, and portion sizes can also change the final numbers. For the most accurate results, consider using your own nutrition calculator with the specific products you have on hand."
Final Thoughts
This Peach Raspberry Pie is the kind of dessert that fills a house with warmth and invites conversation over a second slice. Make it for a Sunday supper or to celebrate late-summer fruit — either way, it’s a simple, beautiful pie worth sharing. Happy baking and enjoy every flaky bite!
Peach Raspberry Pie
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced peaches, raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Mix gently until the fruits are coated.
- Pour the fruit mixture into the pie crust. Dot the top with butter.
- Cover with a second pie crust or create a lattice top. Seal the edges and cut slits for ventilation.
- In a small bowl, whisk together the egg and milk. Brush the mixture over the crust.
- Bake for 35-40 minutes or until golden brown and bubbly.
- Let it cool before serving.
