Raspberry Peach Pie Recipe
User Reviews
4.7
9 reviews
Excellent
Raspberry Peach Pie Recipe
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The sweet-tart combination of Raspberry Peach Pie will have you asking for another slice every time. The ruby-hued filling is tucked away under a flaky, golden brown crust that is sprinkled with sugar for extra crunch!
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Ingredients
Pie Crust
- 2 1/2 cups unbleached all-purpose flour plus extra for the work surface
- 2 Tablespoons granulated sugar
- 1 teaspoon table salt
- 12 Tablespoons salted butter cut into 1/4-inch pieces and chilled
- 1/2 cup vegetable shortening chilled
- 6-8 Tablespoons ice water
Filling
- 3 cups fresh or frozen raspberries 10-ounce package, frozen
- 4 cups fresh peach slices or frozen, thawed
- 3/4 cup granulated sugar + 1 Tablespoon for sprinkling on top
- 5 Tablespoons cornstarch
- Pinch or salt
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 egg lightly beaten
Instructions
Pie Crust
- Combine the flour, sugar, and salt in a large bowl or food processor. Use a pastry cutter or food processor blades to cut the butter and shortening into the flour mixture until they resemble coarse crumbs.
- Sprinkle 2 tablespoons of the cold water over the flour mixture. Use a fork or the food process to mix the water into the flour, repeating with the remaining water, 2 tablespoons at a time, just until the dough starts to come together.
- Divide the dough in two. Flatten into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour or freeze for 20 minutes, then allow the chilled dough to sit on the counter to soften slightly before rolling out.
Filling
- Preheat oven to 425 degrees F. Roll out the bottom crust on a floured surface and use it to line a 9-inch pie plate.
- Combine the raspberries, peaches, 3/4 cup of sugar, cornstarch, salt, lemon juice, and vanilla bean paste in a bowl. Toss to evenly distribute the cornstarch and sugar with the fruit.
- Transfer the filling into the pie crust. If there is a lot of juice being released by the fruit, you can either discard or transfer to a microwave-safe bowl and heat for 30-60 seconds in the microwave to thicken before adding to the pie crust with the rest of the filling.
- Roll out the top crust and slice into strips of varying width using a pizza cutter or sharp knife. Lay the strips across the filling in one direction with a little space between them. Alternate lifting back every other strip and laying strips across going the other direction. Then replace the folded back strips and fold back the other strips, laying another strip across in the opposite direction. Repeat this process to make a lattice crust, then trim and crimp the edges with the tines of a fork.
- Beat the egg in a bowl to make an egg wash, then brush on top of the lattice crust. Sprinkle with the remaining tablespoon of sugar.
- Bake for 15 minutes at 425°F, then drop the oven temp to 375°F without opening the oven door and bake another 40-50 minutes until crust is golden brown and filling is bubbly.
- Cool completely for 4-6 hours before slicing and serving.
Equipments used:
Notes
- Store on the counter overnight or in the fridge for 3-5 days.
- Variation: Use blueberries or blackberries in place of the raspberries or nectarines in place of the peaches.
Nutrition Information
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Calories
459kcal
(23%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
2g
Cholesterol
52mg
(17%)
Sodium
361mg
(15%)
Potassium
217mg
(6%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Vitamin A
657IU
(13%)
Vitamin C
14mg
(16%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 2g | 100% |
| Cholesterol | 52mg | 17% |
| Sodium | 361mg | 15% |
| Potassium | 217mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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