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
Scale
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.
