This unique combination of peaches and raspberries is neither a Southern nor a Northern traditional recipe. Peach pie is predominant in the South while raspberries are mostly a Northern thing. Regardless of where you live, you’ll be able to find the key ingredients for this amazing pie because both the peaches and raspberries will be frozen. Using refrigerated pie crusts makes this one of the easiest pies you’ll ever make.
Since frozen fruit releases up to 20% more liquid than fresh, we should mention that you don’t need to drain the peaches or raspberries. The recipe calls for enough all-purpose flour to thicken the filling. The real thickening happens while the pie is cooling. Regardless of how much you’re tempted, don’t cut the pie before it’s completely cool. You’ll have a runny mess and the remainder of the uncooled juice will run into the pie plate.
4 Easy Steps To Make a Peach Raspberry Pie
- Prepare
- Make the filling
- Assemble and bake the pie
- Allow to cool
What You’ll Need
Utensils & Tools
- 9-inch deep dish pie plate
- Wire cooling rack
- Wire whisk
- Spatula or spoon
- Large bowl
- Medium bowl
- Measuring cup
- Set of measuring spoons
- Sheet of aluminum foil
Key Ingredients
- Refrigerated pie crusts
- Frozen peaches partially thawed
- Frozen raspberries partially thawed
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Lemon juice
- Vanilla extract
- Almond extract optional
- Salt
- Butter melted
Peach Raspberry Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 spatula or spoon
- 1 large bowl
- 1 medium bowl
- 1 measuring cup
- 1 set of measuring spoons
- 1 sheet of aluminum foil
Ingredients List
- 2 refrigerated pie crusts
- 16 ounces frozen peaches partially thawed
- 16 ounces frozen raspberries partially thawed
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 3 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp almond extract optional
- 1/8 tsp salt
- 2 Tbsp butter melted
Instructions
Preheat Oven
- Preheat the oven to 425°F.
- Place a sheet of aluminum foil on the bottom rack. This is to catch any juices that seep from the pie while baking.
Prepare The Crust
- Allow the crusts to sit at room temperature for 15-20 minutes as directed on the box.
Prepare The Filling
- In a large bowl chop or cut the peaches, if necessary. You want different size pieces to help pack the filling more solidly.
- Stir in the thawed raspberries, lemon juice, vanilla extract, and almond extract.
- In a medium bowl whisk together the flour, sugars, and salt then pour over the peach/raspberry mixture.
- Stir until well blended.
Assemble The Pie
- Place the bottom crust in the pie plate and pour in the filling.
- Add the top crust and flute the edge. Be sure to cut 4-6 slits in the top crust to allow the filling to vent while baking.
Bake
- Place on middle rack, directly above the aluminum foil.
- Bake for 15 minutes then reduce oven temp to 350℉.
- Bake for 30 minutes or until the crust starts to turn brown.
- Add a pie crust shield or wrap strips of aluminum around the edge to prevent the crust from further browning.
- Bake for an additional 15-20 minutes.
- Pie is done when the filling starts to bubble.
Cool
- Allow to sit on wire cooling rack for at least 2 hours. Some bakers prefer to allow the pie to cool overnight before serving. The longer the pie sits, the thicker the filling will become.