Peach Raspberry Pie

In this Peach Raspberry Pie, fresh summer peaches and raspberries tossed in sugar and spices and baked to perfection in a buttery, flaky crust.

I feel like I’m back in the groove of things. It’s taken me about a year… but here I am.

Summer Peach Raspberry Pie l SimplyScratch.com

Since finishing my cookbook in February my brain has felt zapped of all creativity. The past few months have felt like how (back-in-the-day) the last few days of school right before summer vacation did, where your mind is anywhere else but where it needs to be. For a time there, I honestly lost the desire to cook. AND forget about writing, I poured every ounce of love, memories and creative brain juice I had into the book that I felt wrung out, tapped. Dry as a bone. And the thought of making a mess and washing one. more. dish. Anyways… I’m over it. Obviously.

But I feel it slowly coming back. I tried not to worry too much about it because stressing wouldn’t help me solve anything. But this week has been somewhat life changing for me. Maybe it’s the approaching school year? I’m not sure nor can I put my finger on what exactly gave me the slap in the face I needed but alas, here I am… bearing a pie no less.

Summer Peach Raspberry Pie l SimplyScratch.com

Rarely do I make desserts. But at this time of year peaches are prime. I’ve done the whole peach blueberry thing before and not against it or anything… but why not raspberries? Raspberries are tart and sweet and kind of match the inside of a peach once the pit is removed and we all know I have ocd with colors and matching and all that.

So this idea of peach raspberry pie was born. And I’m so excited to share it with you.

Summer Peach + Rasberry Pie l SimplyScratch.com (1)
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Rinse off a bunch of ripe peaches and a cup of raspberries.

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Start with the peaches. Cut along the seam, twist and use your finger to remove the pit.

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Slice the peach halves into wedges.

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I use 5 cups of peach slices and just so you know, I consider this ^^ a cup of peaches. 😉

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Keep on keeping on with those peaches.

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Add the 5 cups of peaches to a large bowl.

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To that add a 1/2 cup of granulated sugar plus 1/2 cup loosely packed light brown sugar…

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…as well as 1/3 cup of all purpose flour.

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Now for the spices! I use 1/2 teaspoon ground cinnamon…

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…plus 1/4 teaspoon ground cardamom.

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Grab a spatula and warm up your mixing arm and give it all a toss.

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Once the sugar starts working it’s magic with the fruit, add in the 1/2 teaspoon of pure vanilla extract.

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Stir one last time to make sure everything is combined before…

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…turning half of the peaches out into your prepared pie crust. I rolled the bottom crust out earlier, placed it into a 9 inch pie plate and then stuck it into the fridge until my filling was ready.

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Place half of the raspberries on top of the peaches. Then add the rest of the peaches over top and the rest of the raspberries. Dot the top of the fruit with the 2 tablespoons of salted butter.

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I quickly rolled out the top crust, laid it over top of the filling and trimmed the excess dough so there was an inch over hang. Then I tucked it under and gently pinched the dough giving in a rustically fancy edge.

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Brush the top with heavy cream (or an egg wash works too) and use a paring knife and cut steam vents in the center of the pie.

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Then sprinkle with ultra fine sugar. If you only have regular sugar that’ll work just fine too.

Then I slid the pie into a preheated 425 degree oven for about 40 minutes. If the edges start to brown too quickly, cover them with thin strips of aluminum foil and continue to bake until the crust is golden and  you can see the filling bubbling through the air vents.

Summer Peach Raspberry Pie l SimplyScratch.com

Of course I picked an 83 degree day to bake. But when ripe peaches are calling- you sweat your bleep off and make a pie.

Summer Peach Raspberry Pie l SimplyScratch.com

And then you reward your bleep with a fat slice with a scoop of vanilla bean ice cream.

Summer Peach Raspberry Pie l SimplyScratch.com

That’s right. I said bleep.

But for reals. This summer peach raspberry pie is so darn good. And I never can wait long to cut into pie, but if you can at all possible, wait a good 3 to 4 hours for the filling to thicken. Or else you’ll end up with a pool of juice in your pan. I never care about that so I dig in after 2 hours. But that’s me owning my lack of patience. Plus I like it still warm enough to start melting my ice cream. (see below)

Summer Peach Raspberry Pie l SimplyScratch.com

Enjoy! And if you give this Summer Peach Raspberry Pie recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Peach Raspberry Pie

Peaches. Raspberries. Pie.

Yield: about 8

Prep Time: about 45-50 minutes

Cook Time: about 40-45 minutes

Total Time: about 2 hours

Ingredients:

5 cups sliced fresh peaches (about 5)

1/2 cup sugar

1/2 cup loosely-packed light brown sugar

1/3 cup all purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/2 teaspoon pure vanilla extract

1 cup raspberries

1 recipe for pie crust

2 tablespoons salted butter

1 tablespoon heavy cream

1 to 2 tablespoons ultra fine sugar

Directions:

Add the peaches to a bowl along with both sugars, flour, cinnamon, cardamom and toss to combine. Once the juices from the peach start to absorb the sugar/flour mixture, add in the vanilla and stir.

Roll pie dough out to 12 inches or to fit a 9-inch pie plate. Add half of the peaches, top with half the raspberries, then add the rest of the peaches and top with the last of the raspberries. Top the fruit with pats of butter before rolling out the second crust and laying it over the top. Trim excess crust off, leaving an inch over hang. Tuck the crust underneath itself and pinch to seal. If the dough has softened to much, return the pie to the fridge for 20 minutes.

Use a paring knife to make slits for venting steam, brush with heavy cream and sprinkle with sugar.

Bake in the lower third of your preheated oven for 40-45 minutes or until crust is golden and filling is bubbling through the air vents. If the edges of the pie darken too quickly, cover with thin strips of aluminum foil and continue to bake. Allow the pie to cool for a few hours to overnight. Serve warm with vanilla bean ice cream or whipped cream.

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11 Responses to “Peach Raspberry Pie”

  1. #
    1
    Nora — August 14, 2015 at 11:05 am

    Just a FYI There are varieties of peaches that have “cling stones” and others that are “free stone”. So if the pit/stone doesn’t pop right out it doesn’t always mean they are not fully ripe.

    • Laurie McNamara replied: — August 14th, 2015 @ 11:10 am

      Nora I’m glad you said something because I never knew THAT! Thanks for the tip!

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    2
    Kelli H (Made in Sonoma) — August 15, 2015 at 11:57 am

    This is one of the most beautiful pies I’ve ever seen! It looks like it should be in a magazine like Country Living or something. Is that a magazine? I don’t even know but it should be in it!

  3. #
    3
    grand mama — August 18, 2015 at 8:14 am

    I have to agree with Kelli H….but the only place it would look better…is in my MOUTH!!!! Such an amazing looking pie, can’t wait to make it! So glad that your creative juices are flowing once again! Looking forward to getting your cookbook

  4. #
    4
    peggy — August 18, 2015 at 5:10 pm

    Mighty good pie baked last night. Taste a little like rhubarb had some for lunch with menage a tedis California white wine really good.

  5. #
    5
    Laura @ Laura's Culinary Adventures — August 28, 2015 at 7:58 am

    Congrats on the cookbook! This pie looks fantastic!

  6. #
    6
    Missy Highsmith — March 14, 2016 at 5:45 am

    Thanks for sharing this. I need help with this too! I just merged 3 PDF files with an online software. I used http://goo.gl/xlXmQJ and it’s very easy to use.

  7. #
    7
    Mary Claire — August 5, 2016 at 9:55 am

    Laurie,
    Just waiting for the peaches on my counter to ripen so I can make this
    delicious pie again. Made it last summer and it was a hit!!!!! Thanks.

    • Laurie McNamara replied: — August 17th, 2016 @ 11:12 am

      Oooh! I’m so glad! <3

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    8
    T.A — September 18, 2016 at 8:35 am

    I love pies and am quite picky about them. I’ve made this twice now and it has become my favorite pie. For the crust, I used the ‘easy pie dough’ recipe from Serious eats – would recommend it.
    Wonderful pie! Thanks so much for a great recipe.

    • Laurie McNamara replied: — September 20th, 2016 @ 9:50 am

      That’s great! Thanks for leaving such a kind comment! <3

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