Peach Raspberry Pie
A delightful dessert bursting with juicy peaches and tangy raspberries, perfect for summer gatherings.
Ingredients
Fruit Filling
- 2 cups fresh peaches, peeled and sliced Choose ripe, in-season peaches for the best flavor.
- 1 cup fresh raspberries Use fresh raspberries for optimal taste.
- ¾ cup granulated sugar
- 2 tablespoons cornstarch To thicken the filling.
- 1 teaspoon lemon juice Enhances the fruit's flavor.
- ½ teaspoon cinnamon Adds warmth to the filling.
- 1 teaspoon vanilla extract For added sweetness.
Crust and Topping
- 1 prepared pie crust store-bought or homemade Ensure it fits a 9-inch pie pan.
- 1 tablespoon butter Cut into small pieces for topping.
- 1 egg for egg wash To achieve a golden crust.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced peaches and raspberries. Add in the granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Gently toss until the fruit is well-coated, and let the mixture sit for about 10-15 minutes.
- Roll out your prepared pie crust and fit it into a 9-inch pie pan, leaving some overhang.
Assembly
- Pour the fruit mixture into the prepared pie crust and dot the top with pieces of butter.
- Cover the pie with a lattice crust or another layer, cutting slits for steam to escape.
- Beat the egg and brush it over the crust.
Baking
- Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 30 minutes before slicing.
Notes
For a unique twist, add a pinch of nutmeg or ginger to the filling. Store leftovers in the refrigerator for 3-4 days.