Indulging in the sweet, tangy goodness of Raspberry Peach Pie Crust is a delightful experience that everyone can enjoy. This pie is not only simple to make but also packed with flavor that showcases the best of summer fruits. Perfect for busy days or family gatherings, Raspberry Peach Pie Crust is versatile and customizable, making it a go-to recipe you’ll want to have on hand.
Recipe Information
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 250
Protein: 2 grams
Carbohydrates: 35 grams
Fat: 12 grams
Fiber: 2 grams
Sugar: 15 grams
Sodium: 150 mg
Why Make Raspberry Peach Pie Crust
Raspberry Peach Pie Crust is a wonderful treat that combines the tartness of fresh raspberries with the natural sweetness of peaches. This pie is not just indulgent; it’s also made with wholesome ingredients like fruit and all-butter crust, making it a healthier dessert option. It’s perfect for summer picnics, holiday feasts, or simply satisfying a sweet craving, and can easily be adjusted to suit your flavor preferences.
How to Make Raspberry Peach Pie Crust Step by Step
Ingredients
- 2 portions all-butter pie crust
- 32 grams cornstarch
- 134 grams granulated sugar
- 340 grams fresh raspberries, washed and drained
- 454 grams frozen peaches, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Egg wash (beaten egg for brushing)
- Sanding sugar, for topping
Directions
- Preheat your oven to 220°C.
- Line a 23-centimetre pie plate with one portion of the pie crust, leaving excess over the rim.
- In a small bowl, combine cornstarch and granulated sugar.
- In a large mixing bowl, place raspberries and peaches. Add lemon juice and vanilla extract, then sprinkle the cornstarch-sugar mixture over the fruit. Gently toss to coat the fruit evenly.
- Transfer the prepared fruit mixture into the lined pie plate. Drape the second pie crust over the filling. Trim and crimp the edges securely. Cut several vents in the top crust to allow steam to escape.
- Brush the surface of the crust with egg wash and evenly sprinkle with sanding sugar.
- Place the pie plate on a rimmed baking sheet. Shield the edge of the crust, then bake at 220°C for 10 minutes.
- Reduce oven temperature to 175°C and continue baking for 45–55 minutes until the crust is pale golden and the filling is bubbling.
- Allow the pie to cool completely on a wire rack before slicing.
How to Serve Raspberry Peach Pie Crust
Slice the Raspberry Peach Pie Crust into wedges and serve it warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. This pie also goes wonderfully with a light salad or a cup of tea, making it perfect for dessert or an afternoon snack.
How to Store Raspberry Peach Pie Crust
To store any leftovers, keep the Raspberry Peach Pie Crust covered in the refrigerator for up to 3 days. If you want to reheat, simply place slices in a preheated oven at 175°C until warmed through. You can also freeze the pie tightly wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before reheating.
Expert Tips for Cooking Raspberry Peach Pie Crust
- Use fresh seasonal fruits for the best flavor and sweetness.
- Adjust the sugar based on the sweetness of your peaches and raspberries.
- Always let the pie cool completely before slicing to prevent the filling from running.
- For a more complex flavor profile, add a pinch of cinnamon or nutmeg to the fruit filling.
- Make extra pie crusts and freeze them for future use; they’ll save you time on busy days.
Delicious Variations of Raspberry Peach Pie Crust
For a spicy kick, consider adding a hint of ginger or black pepper to the filling. Looking for a citrus twist? Incorporate orange or lime zest into the mix for a refreshing flavor. You can also make a vegan version by substituting the butter in the pie crust with a plant-based alternative and using a vegan egg wash.
Frequently Asked Questions about Raspberry Peach Pie Crust
What can I substitute for cornstarch?
You can use tapioca starch or arrowroot powder as an alternative.
Can I use canned peaches instead of frozen?
Yes, but make sure to drain them well to avoid excess moisture in the filling.
How long can Raspberry Peach Pie Crust sit out?
It can sit at room temperature for up to 2 hours before needing refrigeration.
Conclusion
Raspberry Peach Pie Crust is a charming dessert that beautifully balances sweet and tart flavors. Its ease of preparation makes it an excellent choice for any occasion. Whether you’re celebrating with family or treating yourself, you’re sure to enjoy every bite of this delightful pie.
Raspberry Peach Pie Crust
Ingredients
For the Pie Crust and Filling
- 2 portions all-butter pie crust
- 32 grams cornstarch
- 134 grams granulated sugar
- 340 grams fresh raspberries, washed and drained
- 454 grams frozen peaches, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 beaten egg Egg wash (for brushing)
- Sanding sugar, for topping
Instructions
Preparation
- Preheat your oven to 220°C.
- Line a 23-centimetre pie plate with one portion of the pie crust, leaving excess over the rim.
- In a small bowl, combine cornstarch and granulated sugar.
- In a large mixing bowl, place raspberries and peaches. Add lemon juice and vanilla extract, then sprinkle the cornstarch-sugar mixture over the fruit. Gently toss to coat the fruit evenly.
- Transfer the prepared fruit mixture into the lined pie plate. Drape the second pie crust over the filling. Trim and crimp the edges securely. Cut several vents in the top crust to allow steam to escape.
- Brush the surface of the crust with egg wash and evenly sprinkle with sanding sugar.
Baking
- Place the pie plate on a rimmed baking sheet. Shield the edge of the crust, then bake at 220°C for 10 minutes.
- Reduce oven temperature to 175°C and continue baking for 45–55 minutes until the crust is pale golden and the filling is bubbling.
- Allow the pie to cool completely on a wire rack before slicing.
