Sweet & Tangy Peach Raspberry Pie
A delightful summer pie featuring a perfect balance of sweet peaches and tart raspberries with a flaky crust.
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.