COUNTRY PEACH & RASPBERRY PIE

Country Peach & Raspberry Pie

​So many ripe peaches, so little time! One nice thing about rainy weekends is that it does give me extra time to spend creating new treats in the kitchen - and this may be one of our new favorites! The combination of fresh peaches and ripe red raspberries is almost too good to be true!  A flaky pastry crust filled with the most delicious fruit combination I've had in a long time!

Country Peach & Raspberry Pie

The filling comes together really fast, and the flavor combination of fresh peaches and red ripe raspberries was just made for each other!  I'll take mine topped with a scoop of vanilla ice cream or some sweetened whipped cream....  ​

Country Peach & Raspberry Pie

COUNTRY PEACH & RASPBERRY PIE

Oh my – does it get any better than fresh sweet Peach and Raspberry Pie?  I think this is our favorite of all of the fruit pies in summer! If you’re able to pick up a crate of fresh summer peaches and fresh picked raspberries, this is a treat! This is a family-favorite recipe, delightful all on its own or perfect with a scoop of vanilla ice cream on top!

Country Peach & Raspberry Pie

​INGREDIENTS:
2 pie crusts (homemade or refrigerated)
8 ripe and firm large peaches, peeled and stones removed
2 cups (1 pint) fresh raspberries (rinsed and drained well)
1 tablespoon fresh lemon juice
½ cup (100g) brown sugar (light or dark)
1/3 cup (85g) instant ClearJel
½ teaspoon ground cinnamon
½ teaspoon salt
Egg Wash:  1 large egg (room temperature) plus ½ tablespoon water
Cinnamon sugar or sparkling sugar
 
HOW I MAKE THIS:

1. PREPARE PIE CRUST:  For this pie we’ll be using a double pie crust in a 9-inch pie plate. Prepare pie crust per your favorite recipe, or use 2 refrigerated pie crusts.
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
3. PREPARE PEACH PIE FILLING:  To easily peel peaches, carefully set them in a large pan of boiling water for 30 seconds; remove with a slotted spoon and place in cold/ice water for a minute.  Pinch an edge of the peel, and it should pull away easily from the rest of the peach.  Cut each peach in half and remove the stone.  Cut each half into 8 chunks (rather than slices) and place in a large bowl.  You will need 8 cups of peach chunks for each pie.  Add raspberries to the peaches. 
4. In a small bowl, whisk together ½ cup brown sugar, cinnamon, salt, and ClearJel (or tapioca, cornstarch or flour).  Sprinkle over top of peaches & raspberries and stir gently.  Sprinkle with lemon juice, stir gently again, and set aside.
5. Preheat oven to 400°F, adjusting oven rack so that it is in the lowest position.
6. Using a slotted spoon, set peach and raspberry filling into the crust, leaving any excess liquid in the bowl (you don’t need or want any extra liquid in the filling once it is in the pie crust). 
7. Remove the remaining chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter. For a double crust pie, top filling with second shell, crimp edges and cut several slits to allow steam to release during baking.  If making a lattice crust, use a pastry wheel to cut 16 strips 1/2 inch wide.  Carefully weave the strips into a lattice over top of pie. Using a small knife, trim the extra overhang. Crimp edges of the dough with your fingers or a fork.
8. In a small bowl, whisk egg and water, and brush on top of crust with a pastry brush. Sprinkle with sugar or sparkling sugar if desired.  Put the prepared pie in the refrigerator to chill for 30 minutes.
9. Place the pie in oven and bake for 15 minutes.
10. Reduce oven temperature to 350°F and place pie crust shield on top.  Continue baking for 30 minutes, or until crust is golden brown and filling is bubbling. If the top of your pie is getting too brown, remove pie crust shield and tent loosely with aluminum foil. The pie will be done when filling is bubbling and crust is golden brown.  
11. Allow the pie to cool for at least 4 hours before serving. This fruit pie is best served within a day, but it can be covered tightly and stored in the refrigerator for up to 3 days.

​YIELD:  8 servings

SECRETS FOR THE BEST PEACH & RASPBERRY PIE:

• CAN I USE FROZEN PEACHES or RASPBERRIES?  I’ve made this pie once or twice with frozen peaches and raspberries – it isn’t quite the same, but can be used in a pinch (I recommend thawing and draining before using).
• BEST WAY TO THICKEN A FRUIT PIE FILLING?  I prefer using King Arthur’s Instant ClearJel, since it thickens without cooking, retaining the fresh flavor of the rhubarb.  You can also use other thickeners - Quick-cooking tapioca makes filling bright and clear, but can give you a sticky texture, and needs to rest 15 to 30 minutes before baking for the tapioca to soften. Cornstarch has thickening power similar to Instant ClearJel, but like flour, it lends a cloudy, semi-transparent look to fruit filling and can give filling a starchy taste.   We want the beautiful peachy-pink hue of the pie shines thru!

Original recipe posted August 2016; revised and reposted April 2024. 
 
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