Raspberry Peach Pie Recipe

Few desserts evoke summertime joy quite like a slice of Raspberry Peach Pie, brimming with vibrant fruit and nestled in a golden, buttery crust. This classic pie pairs the tender tang of raspberries with lush, sweet peaches, creating a filling that’s irresistible in both color and flavor. Whether you’re celebrating a special occasion or simply want to enjoy the best of seasonal produce, this homemade treat has become a staple in my kitchen and, I hope, in yours too.

Ingredients You’ll Need

Making Raspberry Peach Pie is all about letting simple, fresh ingredients shine. Each element is handpicked to add flavor, texture, and that eye-catching, jewel-toned color that makes this pie hard to resist.

• All Butter Pie Crust (2 recipes): For a flaky, rich base and top, nothing beats homemade all-butter crusts. They’re the ultimate vessel for juicy fruit fillings.
• Cornstarch (¼ cup/32g): This is the secret to a perfectly thickened filling that sets just right, so the slices hold together beautifully.
• Granulated Sugar (⅔ cup/134g, plus more for sprinkling): Brings out the natural sweetness of the fruit while keeping the overall flavor balanced, not cloying.
• Fresh Raspberries (12 oz/340g): Their bright tartness and gorgeous red color give this pie its irresistible personality (and some lovely tang).
• Frozen Peaches (16 oz/454g), thawed and drained: Frozen peaches are picked at their ripest, delivering juicy flavor and a sunny hue to your pie.
• Lemon Juice (1 tsp): A splash adds freshness, keeping the fruit flavors lively and bright.
• Vanilla Extract (1 tsp): Rounds out the filling with rich, aromatic depth that brings everything together.
• Egg Wash and Sanding Sugar: Brushed over the crust for that bakery-style golden glow and a satisfying sugary crunch.

How to Make Raspberry Peach Pie

Step 1: Prep Your Oven and Pie Plate

Start by preheating your oven to 425°F. Prepare a 9-inch pie plate with one of your all-butter crusts (pressed and shaped to the dish), setting you up for a flaky base that will hold up under all that juicy fruit.

Step 2: Make the Sugar and Starch Mixture

In a small bowl, stir together the cornstarch and granulated sugar. This simple dry mix will help the filling stay firm and set once baked, preventing any unwanted sogginess.

Step 3: Mix the Raspberry Peach Pie Filling

Combine the fresh raspberries and thawed, drained peaches in a large bowl. Drizzle in the lemon juice and vanilla extract for a wholesome burst of flavor. Next, sprinkle the sugar-cornstarch mixture evenly over the fruit, gently tossing to coat. The fruit should look glossy and evenly mixed—try to keep the raspberries as intact as possible for the prettiest result!

Step 4: Assemble the Pie

Pour the fruit filling into your prepared pie crust. Take your second pie crust and gently lay it on top, trimming and crimping the edges as desired. This is your moment for classic waves or a simple press with a fork. Don’t forget to cut a few slits in the top crust so steam can escape as your Raspberry Peach Pie bakes to golden perfection.

Step 5: Add the Finishing Touches

Brush the top crust generously with egg wash for shine, then sprinkle sanding sugar over the surface for crunch. If you want to go all-out, use extra pie dough scraps to cut decorative shapes to place on top—just remember to brush these with egg wash too!

Step 6: Bake Perfectly

Set the pie plate on a rimmed baking sheet (this catches any bubbling fruit) and shield the crust’s edges with a pie crust shield or a ring of foil to prevent over-browning. Bake at 425°F for 10 minutes to set the crust, then lower the temperature to 350°F and continue baking for 45-55 minutes, until the crust is light golden and you can see syrupy juices bubbling through the vents.

Step 7: Cool Completely

Once baked, let your Raspberry Peach Pie cool fully before slicing—this patience will be rewarded with tidy slices and a set filling. Your kitchen will smell like pure summer bliss.

How to Serve Raspberry Peach Pie

Garnishes

For a showstopping finish, dust the top with a little extra sanding sugar just before serving, or add a few fresh mint leaves for a pop of green. A small scoop of vanilla ice cream or a dollop of softly whipped cream takes this pie over the top—making each slice even more decadent.

Side Dishes

Pairing options are endless! Serve Raspberry Peach Pie with a simple fruit salad for a bright, fresh contrast, or offer alongside creamy vanilla custard or Greek yogurt for a lighter touch. If you’re hosting a brunch, a crisp green salad with a hint of citrus also tastes surprisingly great beside a slice (yes, pie for brunch!).

Creative Ways to Present

If you want to shake things up, try cutting the pie into small squares for a rustic dessert platter, or bake the filling in individual ramekins using circles of pie crust for charming, single-serve treats. For extra flair, serve each piece on colorful plates or vintage china, letting the vibrant colors of the filling shine.

Make Ahead and Storage

Storing Leftovers

To keep your Raspberry Peach Pie tasting fresh, store any leftovers in the refrigerator, covered well with plastic wrap or foil. The pie will stay delicious for up to three days and, honestly, sometimes it tastes even better after resting overnight when the flavors meld together.

Freezing

You can absolutely freeze this pie (either whole or in slices), tightly wrapped in plastic wrap and then aluminum foil. It will keep in the freezer for up to three months. To enjoy, allow it to thaw overnight in the fridge before serving.

Reheating

For that “just baked” warmth, reheat individual slices in the oven at 325°F for about 10 minutes, or until heated through. Avoid the microwave if possible, as it can make the crust soggy. If you froze the pie whole, reheat it (covered loosely with foil) in a 350°F oven for 20-30 minutes.

FAQs

Can I use fresh peaches instead of frozen?

Absolutely! If you have access to juicy ripe peaches, use those instead of frozen—just peel and slice them before weighing. Fresh peaches make the filling even more luscious and fragrant.

How do I keep the bottom crust from getting soggy?

Blind baking isn’t necessary for this recipe, but placing the pie on a preheated baking sheet helps set the bottom crust faster. Also, make sure to fully drain your peaches and use the right amount of cornstarch in the filling.

Can this Raspberry Peach Pie be made gluten-free?

Yes! Swap in your favorite gluten-free pie crust recipe and double-check that your cornstarch is certified gluten-free. The filling itself is naturally gluten-free.

What if my fruit is very juicy?

If the fruit seems extra wet after thawing or washing, gently pat it dry with paper towels before mixing with the sugar-starch blend. This helps prevent a runny filling and keeps the crust crisp.

Can I use other berries with peaches?

Of course! Blackberries, blueberries, or even strawberries can be mixed with the peaches for new flavor twists, but using raspberries is what makes it a true Raspberry Peach Pie classic.

Final Thoughts

If sunshine could be baked into a dessert, it would be Raspberry Peach Pie. I hope you feel inspired to try this recipe and share it with your family and friends. Once you taste the first warm, jewel-colored slice, you’ll see why this pie never lasts long in my house!

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