Description
A delightful dessert combining sweet peaches and tangy raspberries, perfect for any occasion.
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
- Preheat the oven to 425°F (220°C).
- Combine the fresh raspberries and sliced peaches in a large mixing bowl.
- Pour in the sugar and cornstarch, followed by the lemon juice and vanilla extract. Toss gently.
- Take your prepared pie crust and place it in the pie dish. Spread the fruit filling evenly.
- Seal the edges of the double crust or arrange a lattice top, sealing securely.
- Brush the crust with beaten egg and sprinkle with sugar if desired.
- Place the pie in the oven and bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes.
- Once baked, cool the pie on a wire rack before serving.
Notes
Serve with vanilla ice cream or whipped cream for a delightful dessert experience. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to a week. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: raspberry pie, peach pie, fruit pie, summer dessert, homemade pie