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–+ servings
Sabrina Hermes

Peach Raspberry Pie: A Delightful Summer Treat!

A delightful summer treat combining fresh peaches and raspberries in a flaky pie crust.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh peaches peeled and sliced
  • 1 cup fresh raspberries
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon butter cut into small pieces
  • 1 pre-made pie crust 9-inch

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine the sliced peaches and raspberries. Add the sugar, flour, lemon juice, vanilla extract, cinnamon, and salt. Gently toss the mixture until the fruit is well coated.
  3. Pour the fruit mixture into the pie crust, spreading it evenly. Dot the top with small pieces of butter.
  4. Cover the pie with a second pie crust or create a lattice top with strips of dough. If using a full crust, cut a few slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  6. Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 15mgSodium: 150mgFiber: 1gSugar: 15g

Notes

  • For a richer flavor, add a tablespoon of almond extract to the fruit mixture.
  • Serve the pie warm with a scoop of vanilla ice cream or whipped cream for an extra treat.

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