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Easy Peach Raspberry Pie
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Peach Raspberry Pie Recipe

This rich, juicy peach-raspberry pie has a unique flavor you'll have to try to appreciate. It can be assembled in 20 minutes thanks to the frozen peaches and raspberries.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time2 hours
Total Time 3 hours 30 minutes
Difficulty Level Medium
Servings 8 slices
Calories 381kcal
Cost $7.75

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.

Nutrition

Nutrition Facts
Peach Raspberry Pie Recipe
Amount Per Serving (1 slice)
Calories 381 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 8mg3%
Sodium 233mg10%
Potassium 62mg2%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 88IU2%
Vitamin C 77mg93%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.