There is something truly magical about the Raspberry Peach Pie with Buttery Crust and Sparkling Sugar Recipe. It is a delightful dessert that perfectly balances the tartness of raspberries with the sweet, succulent juiciness of peaches, all wrapped in a tender, flaky buttery crust that shimmers with a sparkling sugar topping. This pie is more than just a treat; it’s a celebration of summer’s best flavors, baked into a golden masterpiece that will steal the show at any gathering or cozy night in. Trust me, once you try this pie, it will become a beloved classic in your recipe collection.
Ingredients You’ll Need
Gathering the ingredients for the Raspberry Peach Pie with Buttery Crust and Sparkling Sugar Recipe is refreshingly straightforward. Each component plays a vital role, from the tender all-butter pie crust providing flaky texture to the fresh raspberries and peaches offering natural sweetness and vibrant color. Simple pantry staples like cornstarch and granulated sugar help thicken and sweeten the filling perfectly, while lemon juice and vanilla extract brighten the flavors.
- All-butter pie crust (2 portions): Essential for a rich, flaky base that beautifully cradles the fruit filling.
- Cornstarch (32 grams): A natural thickener that ensures the filling sets without becoming watery.
- Granulated sugar (134 grams): Sweetens the fruit and helps create a luscious filling.
- Fresh raspberries (340 grams): Adds a tart punch and a burst of vibrant color.
- Frozen peaches (454 grams, thawed): Delivers juicy sweetness and a tender texture.
- Lemon juice (1 teaspoon): Brightens the fruit’s flavors and balances the sweetness.
- Vanilla extract (1 teaspoon): Adds warmth and a subtle aromatic depth.
- Egg (for egg wash): Creates a glossy, golden crust when baked.
- Sanding sugar (for topping): Sprinkled on top for that irresistible sparkling finish.
How to Make Raspberry Peach Pie with Buttery Crust and Sparkling Sugar Recipe
Step 1: Prepare Your Oven and Pie Plate
Start by preheating your oven to 220°C to ensure it’s hot enough to give your pie crust that initial golden crunch. At the same time, line your 23-centimetre pie plate with one portion of your all-butter pie crust, making sure to leave some excess over the rim—this extra dough will come in handy for sealing your pie perfectly later.
Step 2: Combine the Thickeners and Sweeteners
In a small bowl, mix together the cornstarch and granulated sugar. This combination is key to creating a thick, glossy filling that holds its shape without being overly stiff or runny. The cornstarch acts as a natural thickening agent, while the sugar adds a delicate sweetness.
Step 3: Toss the Fruit
Carefully place your fresh raspberries and thawed peaches into a large mixing bowl. Then, add in the lemon juice and vanilla extract—these two ingredients elevate the fruit’s natural flavors wonderfully. Sprinkle in the cornstarch-sugar mix and gently toss everything together until the fruit is evenly coated. This step is what guarantees a beautifully textured filling bursting with flavor in every bite.
Step 4: Assemble the Pie
Transfer the luscious fruit mixture into the pie crust-lined plate, spreading it out evenly for consistent baking. Next, drape the second portion of pie crust over the fruit filling. Trim any excess dough and then crimp the edges securely so your pie stays sealed. Don’t forget to cut several vents in the top crust—this allows steam to escape, keeping the crust flaky and perfect.
Step 5: Add Egg Wash and Sparkling Sugar
Brush the top crust liberally with an egg wash using a beaten egg. The egg wash is what gives your pastry that irresistible, golden sheen when baked. Then sprinkle a generous layer of sanding sugar on top. This sparkling sugar not only adds sweetness but also provides a delightful crunch that makes the pie look as stunning as it tastes.
Step 6: Bake Your Pie
Place the pie on a rimmed baking sheet to catch any drips, and shield the crust edges with foil or a pie shield to prevent over-browning. Bake at 220°C for 10 minutes to start, which helps set the crust, then reduce the temperature to 175°C and continue baking for another 45 to 55 minutes. You’ll know it’s ready when the crust is pale golden, and the filling bubbles invitingly through the vents. Let the pie cool completely on a wire rack before slicing; the filling will thicken as it cools, making for perfect slices every time.
How to Serve Raspberry Peach Pie with Buttery Crust and Sparkling Sugar Recipe
Garnishes
When it comes to garnishing your Raspberry Peach Pie with Buttery Crust and Sparkling Sugar Recipe, less is more. A simple dollop of freshly whipped cream or a scoop of vanilla ice cream adds creamy contrast to the tart and fruity filling. For a bit of extra flair, sprinkle some fresh mint leaves on top—this not only gives a fresh aroma but also a beautiful pop of green color that’s picture-perfect.
Side Dishes
This pie stands proudly on its own but pairs wonderfully with other light, fresh accompaniments. Think a crisp green salad with a citrus vinaigrette if you’re serving it as part of a larger meal, or freshly brewed coffee or herbal tea to round out an afternoon treat. These simple side choices keep the pie as the star of the show without overshadowing its vibrant, sweet-tart flavors.
Creative Ways to Present
Get playful with your presentation! Serve individual slices on delicate plates with a drizzle of homemade fruit coulis or honey for an elegant touch. Or turn it into a fun dessert bar by pairing warm mini slices with a variety of toppings like toasted almonds, shredded coconut, or a sprinkle of cinnamon sugar. Presentation is a joy and makes the Raspberry Peach Pie with Buttery Crust and Sparkling Sugar Recipe even more enticing.
Make Ahead and Storage
Storing Leftovers
Once baked, this pie keeps beautifully at room temperature for up to two days if covered loosely with foil or plastic wrap. For longer storage, refrigerate in an airtight container or wrapped well; this will keep the filling fresh and the crust from becoming soggy for about 3 to 4 days.
Freezing
The Raspberry Peach Pie with Buttery Crust and Sparkling Sugar Recipe also freezes well. Wrap the cooled pie tightly in plastic wrap and then foil to protect it from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight before reheating for the best texture and flavor retention.
Reheating
To revive your leftover pie, reheat slices in a preheated oven at 175°C for about 10 to 15 minutes until warm and the crust is crisp again. Avoid microwaving if possible as it can make the crust soggy. The oven method preserves that delightful crispness of the buttery crust and revitalizes the bubbly fruit filling.
FAQs
Can I use fresh peaches instead of frozen?
Absolutely! Fresh ripe peaches work wonderfully and often enhance the flavor and texture of the pie. If using fresh peaches, peel, slice, and toss them with the other filling ingredients just as you would with thawed frozen peaches.
What if I don’t have all-butter pie crust ready-made?
While homemade all-butter crust is ideal for its flavor and texture, you can use store-bought pie crusts if you’re short on time. Just be sure to choose a high-quality one for the best results and handle it gently to prevent tough crust.
Can this pie be made gluten-free?
Yes! You can substitute the all-butter pie crust with a gluten-free version made with almond flour or a gluten-free flour blend. Ensure that the blend you use works well for pie crusts to maintain that classic flaky texture.
How do I prevent the crust edges from burning during baking?
Shielding the crust edges with foil or a specialized pie crust shield during the first part of baking protects them from over-browning. Remove the shield in the last 10 minutes if you want a nice golden finish all over.
Can I prepare the pie filling a day ahead?
Yes! Preparing the fruit filling the day before allows the flavors to meld beautifully. Just store the filling covered in the fridge and assemble the pie shortly before baking for the freshest crust texture.
Final Thoughts
If you’re looking for a stunning, flavorful dessert that combines the best of summer fruits wrapped in a golden, buttery crust, the Raspberry Peach Pie with Buttery Crust and Sparkling Sugar Recipe is your new go-to. It’s a heartfelt treat that’s as rewarding to make as it is to eat. I can’t wait for you to share this pie with your loved ones and hear how it becomes a treasured part of your dessert lineup!
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Raspberry Peach Pie with Buttery Crust and Sparkling Sugar Recipe
- Prep Time: 30 Minutes
- Cook Time: 65 Minutes
- Total Time: 95 Minutes
- Yield: 8 Servings (One 23-centimetre double-crust pie)
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Raspberry Peach Pie features a flaky, buttery double crust encasing a juicy blend of ripe raspberries and sweet peaches. The fruit filling is thickened with cornstarch and enhanced with lemon juice and vanilla extract for a perfect balance of tart and sweet. Finished with an egg wash and sparkling sanding sugar, the pie bakes to a golden perfection, making it an irresistibly classic American dessert ideal for any occasion.
Ingredients
Pastry Base
- 2 portions all-butter pie crust
Fruit Filling
- 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
Finishing
- Egg wash (beaten egg for brushing)
- Sanding sugar, for topping
Instructions
- Preheat the oven: Set your oven to 220°C (428°F) to prepare for baking the pie.
- Prepare the pie crust: Line a 23-centimetre pie plate with one portion of the all-butter pie crust, leaving some excess dough hanging over the edges to seal the pie later.
- Mix dry ingredients: In a small bowl, combine the cornstarch and granulated sugar thoroughly. This mixture will help thicken the fruit filling as it bakes.
- Combine fruit and flavorings: Place the fresh raspberries and thawed, drained peaches into a large mixing bowl. Add the lemon juice and vanilla extract, then sprinkle the cornstarch-sugar mixture over the fruit. Gently toss everything together to coat the fruit evenly without breaking it.
- Assemble the pie: Transfer the fruit mixture into the lined pie plate. Drape the second portion of pie crust over the fruit filling, then trim off any excess dough and crimp the edges securely to seal the pie. Cut several vents into the top crust to allow steam to escape during baking.
- Apply finishing touches: Brush the entire surface of the pie crust with the beaten egg wash to promote browning and gloss. Then, evenly sprinkle sanding sugar on top for a sparkling finish.
- Bake at high temperature: Place the pie on a rimmed baking sheet to catch any drips and shield the crust edges with foil or a pie shield. Bake at 220°C (428°F) for 10 minutes to set the crust and start the cooking process.
- Bake at lower temperature: Reduce the oven temperature to 175°C (347°F) and continue to bake the pie for 45 to 55 minutes until the crust is pale golden and the fruit filling is bubbling actively.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack. This resting time helps the filling set, making the pie easier to slice and enjoy.
Notes
- Using frozen peaches that are thawed and well-drained prevents excess moisture that can make the pie soggy.
- Cutting vents in the top crust is essential for steam to escape and avoid a soggy interior.
- Shielding the edges of the crust during baking prevents over-browning or burning.
- Allowing the pie to cool completely sets the filling for clean slices.
- All-butter pie crust delivers the best flavor and flakiness for this dessert.
