Dessertscrazyforcrust5.0
Raspberry Peach Pie
This is a great summer pie with multiple way to top it! This is great for the summer.
👥 8 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 45 min🔥 Cook: 1h 10m👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 425°F.
2
Prepare crusts for 2 crust pie in a 9-inch pie plate.
3
Stir cornstarch and sugar together in a small bowl.
4
Place the raspberries and peaches in a large bowl. Add lemon juice and vanilla, then sprinkle sugar mixture over the fruit and toss to coat. Spread in prepared pie plate.
(340 g) fresh raspberries, washed and drained12 ounces(454 g) frozen peaches, thawed and drained16 ounceslemon juice1 teaspoon
5
Carefully lay the top crust over the top of the filling. Crimp and trim the edges as desired. Cut slits to allow steam to escape during baking. Brush pie with egg wash and sprinkle with sanding sugar.
6
Place pie pan on a rimmed baking sheet and cover the edges with a pie crust shield. Bake at 425°F for ⏱️ 10 minutes, then lower oven temperature to 350°F and bake until crust is light golden, about 45-55 additional minutes. Cool completely before slicing.
7
Store pie in refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts
calories
346 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
5 g
sugar Content
26 g
sodium Content
183 mg
protein Content
4 g
carbohydrate Content
58 g
saturated Fat Content
3 g
unsaturated Fat Content
7 g
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