Raspberry Peach Pie Crust
A delightful pie combining the tartness of fresh raspberries and the sweetness of peaches, perfect for summer gatherings.
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.
Notes
Serve warm or at room temperature with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3 days.