Sweet & Tangy Peach Raspberry Pie

There’s something truly magical about the combination of sweet peaches and tart raspberries, don’t you think? The Sweet & Tangy Peach Raspberry Pie is a delightful dessert that captures the essence of summer in every forkful. Imagine sinking your teeth into a perfect crust that gives way to a burst of juicy fruits and a hint of cinnamon. This pie is comfort in a slice, a symphony of flavors that leave you craving more.

I remember the first time my mother baked this pie; the aroma filled our home and entranced us all. It was a family favorite, perfectly suited for those cozy late-night gatherings where stories flowed as easily as the laughter. Unlike complicated or overly rich desserts, this pie is beautifully simple, much like my popular Spiced Apple Crisp recipe. Trust me; you’ll want to keep this recipe close!

What is Sweet & Tangy Peach Raspberry Pie?

So, what’s the deal with the name “Sweet & Tangy Peach Raspberry Pie”? Is it because of the delightful blend of flavors, or did someone just get really excited about fruit? Probably both! This pie is more than just dessert; it’s a ticket to a happy memory for many. As they say, “the way to a man’s heart is through his stomach,” and this pie will surely win hearts! Whether it’s a casual family gathering or a chilly winter evening, this pie is the perfect excuse to have everyone around the table, sharing stories and laughter. Now, who’s ready to make this delicious treat?

Why You’ll Love This Sweet & Tangy Peach Raspberry Pie

This Sweet & Tangy Peach Raspberry Pie shines as the star of any dinner table for three key reasons! First, the balance of sweet and tart makes every bite a blissful experience, with the bright flavors of ripe peaches and raspberries dancing on your palate. Second, making this pie at home is a cost-effective way to enjoy a gourmet dessert without breaking the bank. Finally, don’t forget about the toppings! Add a generous dollop of whipped cream or a scoop of ice cream to elevate your dessert experience—even more delightful than a classic apple pie! So why not gather your ingredients and give this pie a try? Your family will thank you!

How to Make Sweet & Tangy Peach Raspberry Pie

Quick Overview

Creating your own Sweet & Tangy Peach Raspberry Pie is a satisfying experience that even cooking novices can tackle. This dish boasts a flaky crust paired with a luscious filling that’s both sweet and refreshing. Prep time is just around 30 minutes, and it’s definitely worth the wait when that pie comes out of the oven, bubbling and golden brown. Let’s get started!

Ingredients

For the pie crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter (chilled and cubed)
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 4-5 tablespoons cold water (as needed)

For the filling:

• 4 cups ripe peaches, peeled and sliced
• 2 cups fresh raspberries
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract (alcohol-free)
• ½ teaspoon cinnamon (optional)

Step-by-Step Instructions

1. Prepare the Pie Crust: In a large mixing bowl, combine the flour, cubed butter, sugar, and salt. Using a pastry cutter or your hands, blend the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough forms a ball. Be careful not to overwork it!
2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help the crust to relax and yield a flakier texture.
3. Make the Filling: In a separate bowl, combine the sliced peaches and raspberries. Gently mix in the sugar, cornstarch, lemon juice, vanilla extract, and cinnamon if using. Let the mixture sit for about 10 minutes to allow the fruits to release their juices and combine with the sugar.
4. Roll Out the Dough: Once the dough is chilled, preheat your oven to 375°F (190°C). On a floured surface, roll out half of the dough to fit a 9-inch pie pan, transferring it gently to the pan.
5. Add the Filling: Pour the fruit mixture into the prepared crust, spreading it evenly. Roll out the second half of the dough to create a top crust and carefully place it over the filling. Seal and crimp the edges, and cut slits in the top crust to allow steam to escape.
6. Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling. You may want to cover the edges with foil if they begin to brown too quickly.
7. Cool and Serve: Remove the pie from the oven and let it cool for at least 30 minutes before serving. This allows the filling to set, making it easier to slice.

Top Tips for Perfecting Sweet & Tangy Peach Raspberry Pie

• Choose Ripe Fruit: The secret to the best filling is using ripe, sweet peaches and fresh raspberries. This will enhance the flavor and sweetness of your pie.
• Adjust Sweetness: If your peaches are particularly sweet, feel free to reduce the sugar in the filling for a balanced taste.
• Experiment with Spices: Adding a pinch of nutmeg or cardamom can elevate the flavor profile of your pie and create an inviting aroma.
• Avoid a Soggy Bottom: To prevent a soggy crust, consider pre-baking the crust for 8-10 minutes before adding the filling.

Storing and Reheating Tips

Your Sweet & Tangy Peach Raspberry Pie can be stored in the refrigerator for up to 4 days. Make sure to cover the pie with plastic wrap to keep it fresh! If you wish to freeze it, wrap the pie tightly in plastic wrap and then cover it with aluminum foil. It will keep well for up to 3 months in the freezer. When you’re ready to enjoy, reheat the pie in a 350°F (175°C) oven for about 20-25 minutes, or until warmed through. The crust will regain its crispness, and the flavors will come back to life.

Now that you have all the tools you need, it’s time to bring the joy of baking this Sweet & Tangy Peach Raspberry Pie into your kitchen! Happy baking!

Sweet & Tangy Peach Raspberry Pie

A delightful summer pie featuring a perfect balance of sweet peaches and tart raspberries with a flaky crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert, Pie

Cuisine American, Summer

Servings 8 servings

Calories 250 kcal

Ingredients

  

For the pie crust

• 1.5 cups all-purpose flour Flour for the pie crust
• 0.5 cups unsalted butter, chilled and cubed Butter should be cold for a flaky crust
• 0.25 cups granulated sugar For sweetness in the crust
• 0.25 teaspoons salt Enhances the flavors
• 4-5 tablespoons cold water As needed to form dough

For the filling

• 4 cups ripe peaches, peeled and sliced Sweet, ripe peaches are crucial for flavor
• 2 cups fresh raspberries Add tartness to the filling
• 0.75 cups granulated sugar Adjust based on the sweetness of peaches
• 2 tablespoons cornstarch Thickener for the filling
• 1 teaspoons lemon juice Adds brightness to the filling
• 1 teaspoons vanilla extract (alcohol-free) For additional flavor
• 0.5 teaspoons cinnamon (optional) Adds warmth to the pie

Instructions

 

Preparation of the Dough

• In a large mixing bowl, combine the flour, cubed butter, sugar, and salt.
• Using a pastry cutter or your hands, blend the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add cold water, one tablespoon at a time, mixing until the dough forms a ball. Avoid overworking it.

Chilling the Dough

• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preparing the Filling

• In a separate bowl, combine the sliced peaches and raspberries.
• Gently mix in the sugar, cornstarch, lemon juice, vanilla extract, and cinnamon if using.
• Let the mixture sit for about 10 minutes to allow the fruits to release their juices.

Assembling the Pie

• Preheat your oven to 375°F (190°C).
• On a floured surface, roll out half of the dough to fit a 9-inch pie pan.
• Pour the fruit mixture into the prepared crust, spreading it evenly.
• Roll out the second half of the dough to create a top crust and carefully place it over the filling.
• Seal and crimp the edges, and cut slits in the top crust to allow steam to escape.

Baking the Pie

• Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
• Cover the edges with foil if they begin to brown too quickly.

Cooling and Serving

• Remove the pie from the oven and let it cool for at least 30 minutes before serving.

Notes

For best results, use ripe fruit and avoid a soggy bottom by pre-baking the crust if needed. Store leftovers in the refrigerator for up to 4 days.

Keyword Fruit Pie, Homemade Pie, Peach Pie, Raspberry Pie, Summer Dessert