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Raspberry Peach Pie

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A delightful dessert that celebrates the sweet and tart flavors of summer fruits with juicy raspberries and ripe peaches in a flaky crust.

Ingredients

Scale
  • 2 cups fresh raspberries
  • 2 cups sliced fresh peaches
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 prepared pie crust (double or lattice)
  • 1 tablespoon butter (optional)
  • 1 egg (for egg wash, optional)
  • 1 tablespoon sugar (for sprinkling, optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine the raspberries and peaches, add sugar, cornstarch, lemon juice, and vanilla extract, and gently toss.
  3. Pour the fruit mixture into the prepared pie crust.
  4. Cover the pie with the second crust or create a lattice top, sealing the edges.
  5. Beat the egg and brush it over the crust, sprinkling sugar for extra sweetness.
  6. Bake for 15 minutes at 425°F (220°C).
  7. Reduce the oven temperature to 350°F (175°C) and bake for another 30-35 minutes until golden brown.
  8. Cool the pie on a wire rack before serving.

Notes

Serve warm or at room temperature, possibly with ice cream or whipped cream.

Nutrition

Keywords: raspberry pie, peach pie, summer dessert, fruit pie, homemade pie

Find it online: https://dishfoody.com/raspberry-peach-pie/