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.
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.
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.
Preheat your oven to 425℉ (or 220℃).
Rinse off a bunch of ripe peaches and a cup of raspberries.
Start with the peaches. Cut along the seam, twist and use your finger to remove the pit.
Slice the peach halves into wedges.
I use 5 cups of peach slices and just so you know, I consider this ^^ a cup of peaches. 😉
Keep on keeping on with those peaches.
Add the 5 cups of peaches to a large bowl.
To that add a 1/2 cup of granulated sugar plus 1/2 cup loosely packed light brown sugar…
…as well as 1/3 cup of all purpose flour.
Now for the spices! I use 1/2 teaspoon ground cinnamon…
…plus 1/4 teaspoon ground cardamom.
Grab a spatula and warm up your mixing arm and give it all a toss.
Once the sugar starts working it’s magic with the fruit, add in the 1/2 teaspoon of pure vanilla extract.
Stir one last time to make sure everything is combined before…
…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.
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.
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.
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.
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 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.
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.
And then you reward your bleep with a fat slice with a scoop of vanilla bean ice cream.
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)
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!
Peach Raspberry Pie
- 1 recipe pie dough
- 5 cups peaches, sliced (about 5)
- 1/2 cup sugar
- 1/2 cup loosely-packed light brown sugar
- 1/3 cup unbleached all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon pure vanilla extract
- 1 cup raspberries
- 2 tablespoons salted butter
- 1 tablespoon heavy cream
- 1 tablespoons ultra fine sugar, for dusting top crust
- Preheat your oven to 425℉ (or 220℃).
- 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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