Description
A delightful combination of juicy peaches and tart raspberries in a buttery, flaky crust, perfect for summer evenings.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 4 cups fresh peaches, peeled and sliced
- 2 cups fresh raspberries (can substitute frozen)
- 1 cup sugar (adjust based on fruit sweetness)
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon (optional)
- 1 tablespoon butter, to dot on top
Instructions
- Prepare the pie crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter and blend until resembling coarse crumbs.
- Gradually add ice water until dough just comes together. Divide into discs, wrap in plastic, and refrigerate for at least an hour.
- Prepare the filling: In a bowl, combine peaches and raspberries with sugar, cornstarch, vanilla, lemon juice, and optional cinnamon. Toss gently and let sit for 15 minutes.
- Preheat the oven to 425°F (220°C). Roll out one dough disc and fit it into a 9-inch pie dish.
- Pour the fruit filling into the pie crust, dot with butter, then roll out the second disc over the filling and seal the edges.
- Brush with an egg wash (1 egg whisked with a tablespoon of water) before baking for 40 to 45 minutes, until golden and bubbly.
- Cool for 30 minutes before slicing and serving.
Notes
For a vegan twist, substitute the butter with coconut oil or a vegan butter spread.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg