Peach Raspberry Pie

The Ultimate Guide to Peach Raspberry Pie

Few desserts evoke the essence of summer like a homemade fruit pie, and this Peach Raspberry Pie is the perfect example. Combining the sweet, juicy flavors of ripe peaches with the tartness of raspberries, all encased in a flaky, buttery crust, this pie is a true celebration of seasonal fruit. Whether you’re serving it at a family gathering, a summer barbecue, or simply indulging yourself, this pie is sure to impress. Let’s dive into the details of how to make this delicious dessert, along with tips and variations to ensure it turns out perfectly every time.

Why You’ll Love This Peach Raspberry Pie

This pie is a wonderful blend of sweet and tart flavors, with a flaky crust that provides the perfect contrast to the juicy fruit filling. Here’s why you’ll love making and sharing this pie:

Seasonal Freshness: Using ripe, in-season peaches and raspberries ensures the best flavor and texture, making this pie a summer favorite.
Flaky, Buttery Crust: The homemade pie crust is tender and flaky, providing a delicious contrast to the soft fruit filling.
Balanced Sweetness: The addition of sugar and lemon zest enhances the natural sweetness of the fruit while adding a hint of tartness that balances the flavors.
Customizable: This pie is versatile enough to be adapted with different fruits, spices, or crust designs, allowing you to make it your own.

Ingredients Breakdown

Here’s what you’ll need to make this delicious Peach Raspberry Pie:

For the Crust:

Perfect Pie Crust Recipe (2 single crusts): This is the foundation of the pie, providing a flaky, buttery base that complements the fruit filling.
All-Purpose Flour: Used for rolling out the dough to prevent sticking.

For the Filling:

Sugar (½ cup / 100g): Sweetens the fruit filling, enhancing the natural flavors of the peaches and raspberries.
Tapioca Starch (¼ cup / 30g): Thickens the filling, ensuring it’s not too runny while still being juicy. If using very ripe or frozen peaches, add an extra 2 tablespoons of tapioca starch.
Ground Cinnamon (¼ teaspoon) & Ground Ginger (¼ teaspoon): Add warmth and depth to the filling, complementing the fruit.
Kosher Salt (⅛ teaspoon): Enhances the overall flavor and balances the sweetness.
Lemon Zest (from 1 lemon): Adds brightness and a hint of tartness to the filling.
Ripe Peaches (6 cups / 2¼ pounds, sliced): The star of the pie, providing sweetness and juiciness.
Raspberries (2 cups / 8 ounces, fresh or frozen): Add a tart contrast to the sweet peaches, creating a balanced filling.
Lemon Juice (1 tablespoon): Enhances the fruit flavors and prevents the peaches from browning.

For the Topping:

Heavy Cream, Half and Half, or Milk (1 tablespoon): Used to make the egg wash, which gives the crust a golden, glossy finish.
Large Egg Yolk: Combined with cream to create an egg wash that helps the crust brown beautifully.
Turbinado Sugar: Sprinkled over the crust for added sweetness and a slight crunch.

Step-by-Step Instructions

Making this Peach Raspberry Pie involves several steps, but each one is straightforward and ensures a delicious result. Here’s how to do it:

1. Preheat the Oven:

Arrange a rack in the lower third of your oven and preheat it to 375°F (190°C). This position helps the bottom crust cook evenly and become crisp.

2. Prepare the Pie Dough:

Make the pie dough according to your favorite recipe or use the provided Perfect Pie Crust recipe. Divide the dough into two disks and chill them in the refrigerator for at least 1 hour. This chilling time allows the dough to firm up, making it easier to roll out and handle.

3. Roll Out the Dough:

Lightly dust your countertop with flour. Take one disk of dough from the refrigerator and use a rolling pin to roll it into an 11-inch circle, about ⅛-inch thick. Rotate the dough as you roll to maintain a circular shape and prevent sticking. If the dough starts to stick, lightly dust it with more flour.
Carefully transfer the rolled dough into a 9-inch pie dish. To do this, you can roll the dough around the rolling pin and then unroll it into the pie dish. Gently press the dough into the dish to line it evenly.
Roll out the second disk of dough in the same way and transfer it to a plate or parchment paper. Cover both crusts with plastic wrap and place them back in the refrigerator to chill while you prepare the filling.

4. Prepare the Filling:

In a small bowl, whisk together the sugar, tapioca starch, cinnamon, ginger, salt, and lemon zest. This mixture will thicken the fruit juices as the pie bakes, preventing a soggy crust.
In a large bowl, gently toss the sliced peaches and raspberries with the lemon juice. If you’re using frozen raspberries, there’s no need to thaw them. They can be added directly to the mixture.
Add the sugar mixture to the fruit and mix gently with a rubber spatula to coat the fruit evenly. Be careful not to squish the raspberries, as they are delicate.

5. Fill the Pie:

Remove the bottom crust from the refrigerator. Pour the fruit filling into the crust, spreading it out evenly. Leave behind any extra juices that have accumulated in the bowl, as too much liquid can make the crust soggy.

6. Top the Pie:

Take the top crust out of the refrigerator and place it over the pie. Trim any excess dough, leaving about a 1-inch overhang from the edge of the pie dish.
Fold the dough under itself, tucking the top crust under the bottom crust. This creates a neat, sealed edge. Use your fingers to crimp and seal the edges, ensuring that the filling stays inside as the pie bakes.
Use a sharp knife to cut a few vents in the top crust. These vents allow steam to escape, preventing the filling from bubbling over.

7. Apply the Egg Wash:

In a small bowl, whisk together the cream and egg yolk to create an egg wash. Use a pastry brush to apply the egg wash over the top crust. This gives the crust a beautiful golden color as it bakes. Sprinkle the top generously with turbinado sugar for added sweetness and texture.

8. Bake the Pie:

Line a rimmed baking sheet with parchment paper or foil to catch any drips from the pie as it bakes. Place the pie on the baking sheet and bake it in the preheated oven for 1 hour, or until the crust is golden and the filling is bubbling in the center.
If you’re using frozen fruit, the pie may need to bake for longer. After the first hour, check if the crust has browned enough and if the filling is bubbling. If not, continue baking, checking every 10 minutes until the pie is done.

9. Cool and Serve:

Transfer the baked pie to a wire rack and let it cool completely before slicing and serving. Cooling allows the filling to set, making it easier to slice the pie without the filling running out.

Tips for Success

Here are some tips to ensure your Peach Raspberry Pie turns out perfectly:

1. Use Ripe, Fresh Fruit:

For the best flavor and texture, use ripe, fresh peaches and raspberries. If the peaches are very ripe or if you’re using frozen peaches, add 2 extra tablespoons of tapioca starch to help thicken the filling.

2. Keep the Dough Cold:

Cold dough is easier to handle and results in a flakier crust. If the dough becomes too warm while you’re working with it, return it to the refrigerator for a few minutes to chill.

3. Avoid Overfilling:

Be careful not to overfill the pie with fruit, as this can cause the filling to overflow during baking. Leave behind any excess juice that has accumulated in the bowl after mixing the fruit with the sugar mixture.

4. Vent the Crust:

Cutting vents in the top crust allows steam to escape, preventing the filling from bubbling over. Make sure the vents are large enough to do their job but not so large that the filling can leak out.

5. Let the Pie Cool Completely:

Allowing the pie to cool completely before slicing helps the filling to set, making it easier to cut clean slices.

Customization and Variations

This Peach Raspberry Pie is delicious as is, but you can easily customize it to suit your taste:

1. Swap the Fruit:

You can use other fruits like blackberries, blueberries, or strawberries in place of raspberries. Nectarines or apricots can be used instead of peaches for a different flavor.

2. Add a Spice Twist:

Experiment with different spices, such as cardamom or allspice, to give the filling a unique flavor.

3. Use a Lattice Crust:

For a decorative touch, create a lattice pattern with the top crust instead of a full cover. This also allows more steam to escape and gives the pie a beautiful presentation.

4. Make it Gluten-Free:

Use a gluten-free pie crust recipe and substitute tapioca starch with cornstarch or another gluten-free thickener to make a gluten-free version of this pie.

5. Add Almond Extract:

A splash of almond extract in the filling pairs beautifully with peaches and adds a subtle, nutty flavor to the pie.

Nutritional Information

Here’s a quick breakdown of the nutritional information for one serving of Peach Raspberry Pie (based on 8 servings per pie):

Calories: 350 kcal
Carbohydrates: 50g
Protein: 4g
Fat: 15g (Saturated Fat: 7g)
Cholesterol: 60mg
Sodium: 180mg
Fiber: 3g
Sugar: 25g
Vitamin A: 1000 IU
Vitamin C: 15mg
Calcium: 30mg
Iron: 1.5mg

This pie is a sweet indulgence, perfect for enjoying with a scoop of vanilla ice cream or a dollop of whipped cream.

Troubleshooting Common Issues

Here are some common issues you might encounter when making Peach Raspberry Pie and how to fix them:

1. Crust is Soggy:

A soggy crust can result from too much liquid in the filling or an underbaked bottom crust. To avoid this, leave behind any excess juice when filling the pie, and make sure to bake the pie on a lower rack to ensure the bottom crust cooks through.

2. Filling is Runny:

If the filling is too runny, it may need more tapioca starch. Make sure to measure accurately, especially if you’re using very ripe or frozen fruit, which tends to release more juice.

3. Crust Didn’t Brown:

If the crust doesn’t brown, it might need more egg wash or a longer bake time. Make sure to apply the egg wash evenly and bake until the crust is golden brown.

4. Pie is Hard to Slice:

If the pie is difficult to slice, it may not have cooled completely. Let the pie cool on a wire rack until it reaches room temperature before slicing.

Conclusion

Peach Raspberry Pie is a delightful dessert that captures the essence of summer in every bite. With its sweet and tart filling, flaky crust, and beautiful presentation, it’s a pie that’s sure to impress. Whether you’re serving it at a summer gathering or enjoying a slice on your porch, this pie is a perfect way to celebrate the season. So gather your ingredients, preheat your oven, and get ready to bake a pie that’s as delicious as it is beautiful!