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Peach Raspberry Pie
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Delicious summer fruit pie combining sweet peaches and tart raspberries.
Ingredients:
  • 1 full recipe Perfect Pie Crust (2 single crusts)
  • All-purpose flour for rolling the dough
  • 1/2 cup (100g) sugar
  • 1/4 cup (30g) tapioca starch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon kosher salt
  • 1 lemon, zested
  • 6 cups (2 1/4 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:
  • Preheat the oven to 375°F, positioning the rack in the lower third.
  • Prepare the pie dough by dividing it into two disks, then refrigerate both for at least 1 hour.
  • Prepare the dough: Take one disk of dough from the refrigerator and place it on a lightly floured countertop. Roll it out with a rolling pin into an 11-inch circle that's about 1/8-inch thick, starting from the center and working your way outwards to maintain a circular shape. Rotate the dough as needed to keep it even and dust with flour if it sticks. Carefully transfer the rolled dough into a 9-inch pie dish by rolling it onto the pin and unrolling it in the dish. Gently press the dough to line the dish. Repeat the process with the second disk, then chill both crusts in the refrigerator while you prepare the filling.
  • For the filling: Combine sugar, tapioca starch, cinnamon, ginger, salt, and lemon zest in a small bowl. In a large bowl, delicately mix sliced peaches and raspberries with lemon juice. If using frozen raspberries, no need to thaw. Add the sugar mixture and gently toss with a rubber spatula to coat the fruit evenly, being mindful not to crush the raspberries.
  • Fill the pie: Take the chilled bottom crust out of the refrigerator, pour in the filling, and spread it evenly, being careful to leave any excess juices behind in the bowl.
  • Add the top crust: Place the chilled top crust over the pie, trim any excess dough, leaving a 1-inch overhang. Fold under the edges, tuck under the bottom crust, and press to seal. Create steam vents with a sharp knife.
  • Create a luscious shine on the pie: Combine cream and egg yolk in a small bowl to make an egg wash. Brush the top crust with the mixture using a pastry brush, then generously sprinkle with turbinado sugar.
  • For a perfect pie: Prepare a rimmed baking sheet with parchment paper or foil to catch drippings. Transfer the pie onto the sheet and bake for 1 hour until the crust is golden and the center filling bubbles. Frozen fruit may require extra time. Check every 10 minutes after an additional 10 minutes for ideal browning and bubbling.
  • Allow the pie to cool on a wire rack until it reaches room temperature, then slice and serve.

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