If you’re looking for the perfect summer dessert that highlights fresh, juicy fruit in a flaky, buttery crust, this peach raspberry pie recipe is exactly what you need. Bursting with sweet peaches, tart raspberries, and a hint of warm spices, this pie is a stunning centerpiece for any gathering. The combination of ripe peaches and vibrant raspberries creates a perfect balance of flavors and textures, all wrapped up in a golden, crisp crust.
This step-by-step guide will walk you through making this irresistible pie, including tips for the flakiest crust, creative serving ideas, and storage instructions to keep your pie fresh and delicious.
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Why You’ll Love This Peach Raspberry Pie Recipe
There are plenty of reasons to fall in love with this pie. Not only does it showcase seasonal fruit at its best, but it’s also surprisingly easy to make if you follow each step. The homemade pie crust is rich and flaky, and the filling is bright and perfectly sweetened with a slight tang from the raspberries and lemon.
If you enjoy fruit-forward desserts, you may also love our golden Greek honey pie or our salted honey pie for more irresistible ideas.
Who Is This Recipe For?
This pie is perfect for bakers of all skill levels who want to impress at a summer picnic, family dinner, or holiday table. If you’re looking for a dessert that’s as beautiful as it is delicious, this peach raspberry pie is sure to delight.
Ingredients for Peach Raspberry Pie
- 1 full recipe Perfect Pie Crust (enough for 2 single crusts)
- All-purpose flour, for rolling the dough
- ½ cup (100g) sugar
- ¼ cup (30g) tapioca starch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon kosher salt
- 1 lemon, zested
- 6 cups (2¼ pounds) ripe peaches, sliced
- 2 cups (8 ounces) raspberries, fresh or frozen
- 1 tablespoon lemon juice
- 1 tablespoon heavy cream, half and half, or milk
- 1 large egg yolk
- Turbinado sugar, for sprinkling
For another fruit-filled dessert idea, check out our cherry cheesecake angel food cake roll.
Essential Kitchen Equipment You’ll Need
Before you begin, gather:
- Rolling pin
- 9-inch pie dish
- Mixing bowls
- Pastry brush
- Baking sheet
- Fork or knife for venting
- Plastic wrap
Having everything prepped ensures a smooth baking experience.
Step-by-Step Preparation: How to Make Peach Raspberry Pie
Step 1: Make the Pie Dough
Prepare the pie dough according to your favorite recipe, divide it into two disks, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C) and position a rack in the lower third of the oven. This helps ensure the bottom crust bakes properly.
Step 3: Roll Out the Bottom Crust
Remove one disk of dough from the refrigerator. Lightly flour your countertop and rolling pin. Roll the dough into an 11-inch circle about ⅛-inch thick, starting from the center and rolling outward. Rotate the dough frequently to keep it even and prevent sticking.
Carefully transfer the dough to your 9-inch pie dish by rolling it around the rolling pin and unrolling it over the dish. Gently press the dough into the dish, making sure there are no air bubbles.
Step 4: Prepare the Filling
In a large bowl, combine sugar, tapioca starch, cinnamon, ginger, salt, and lemon zest. Add the sliced peaches and raspberries, drizzle with lemon juice, and gently toss to coat evenly.
Step 5: Fill the Pie
Spoon the fruit mixture into the prepared pie crust, spreading it evenly.
Step 6: Roll Out the Top Crust
Roll out the second disk of dough using the same method. You can either keep it whole or cut it into strips to create a lattice top. Place the top crust over the filling, then trim and crimp the edges to seal. If using a solid top crust, cut a few small vents to allow steam to escape.
Step 7: Egg Wash & Sprinkle
In a small bowl, whisk together the egg yolk and cream. Brush the top crust with the egg wash and sprinkle with turbinado sugar for a beautiful golden, crunchy finish.
Step 8: Bake
Place the pie on a baking sheet to catch any drips. Bake for about 50–60 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
Step 9: Cool & Serve
Let the pie cool completely before slicing to allow the filling to set. Serve at room temperature or slightly warm.
Tips for Perfect Peach Raspberry Pie
Use ripe, but firm peaches for the best texture. Toss the fruit gently to avoid breaking up the raspberries. Chill the dough thoroughly before baking for the flakiest crust. And don’t skip the egg wash — it gives the crust that irresistible golden sheen.
If you love baking tips, try our cheddar cheese buns for another delightful project.
Serving and Presentation Ideas
Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent touch. Garnish with a few fresh raspberries or a sprig of mint for an elegant presentation.
Storage Instructions: How to Keep It Fresh
Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 4 days. To reheat, warm slices in the oven at 350°F for about 10 minutes. You can also freeze the baked pie, tightly wrapped, for up to 2 months.
Recipe Variations and Swaps
Swap raspberries for blackberries or blueberries. Add a splash of almond extract to the filling for a subtle nutty note. Or sprinkle the filling with a tablespoon of finely chopped fresh basil for a unique twist.
Food and Drink Pairings
This pie pairs beautifully with a refreshing cucumber mint cooler or a simple glass of iced tea. For a full summer dessert spread, serve alongside our apple fritter bites.
FAQs About Peach Raspberry Pie
Can I use frozen fruit?
Yes — just thaw and drain any excess liquid first.
Can I make it ahead of time?
Absolutely — the pie can be baked a day ahead and stored at room temperature.
What if I don’t have turbinado sugar?
You can sprinkle with granulated or coarse sugar instead.
For another fruit dessert idea, try our mango panna cotta next!
Final Thoughts: Make This Peach Raspberry Pie Tonight!
This peach raspberry pie recipe is the ultimate way to showcase summer’s bounty in a dessert that’s as beautiful as it is delicious. With its flaky crust, vibrant filling, and just the right amount of sweetness, it’s sure to become a family favorite.
If you loved this recipe, don’t forget to share it with friends and subscribe to our blog for more delicious baking inspiration and tips. Happy baking!
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Irresistibly Delicious Peach Raspberry Pie Recipe You’ll Love
- Total Time: 90 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This peach raspberry pie is the ultimate summer dessert — packed with ripe peaches, tart raspberries, and warm spices, all wrapped in a golden, flaky crust. A stunning and irresistible centerpiece for any occasion.
Ingredients
- 1 full recipe Perfect Pie Crust (enough for 2 single crusts)
- All-purpose flour, for rolling the dough
- ½ cup (100g) sugar
- ¼ cup (30g) tapioca starch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon kosher salt
- 1 lemon, zested
- 6 cups (2¼ pounds) ripe peaches, sliced
- 2 cups (8 ounces) raspberries, fresh or frozen
- 1 tablespoon lemon juice
- 1 tablespoon heavy cream, half and half, or milk
- 1 large egg yolk
- Turbinado sugar, for sprinkling
Instructions
- Make the Pie Dough: Prepare pie dough, divide into two disks, wrap in plastic, and chill for at least 1 hour.
- Preheat the Oven: Preheat oven to 375°F (190°C), rack in lower third.
- Roll Out Bottom Crust: Roll one disk into an 11-inch circle and fit into 9-inch pie dish.
- Prepare the Filling: In a bowl, mix sugar, tapioca starch, spices, salt, and zest. Toss with peaches, raspberries, and lemon juice.
- Fill the Pie: Spoon fruit filling evenly into crust.
- Roll Out Top Crust: Roll second disk into circle or lattice. Place over filling, trim, and crimp edges. Vent if solid top.
- Egg Wash & Sprinkle: Whisk egg yolk with cream, brush over crust, and sprinkle with turbinado sugar.
- Bake: Place pie on baking sheet, bake 50–60 minutes until golden and bubbly. Cover edges if browning too fast.
- Cool & Serve: Cool completely before slicing. Serve at room temperature or slightly warm.
Notes
- Use ripe but firm peaches for the best texture.
- Chill dough thoroughly for a flaky crust.
- If using frozen fruit, thaw and drain first.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
