Cool Raspberry Peach Pie Recipe
Cool Raspberry Peach Pie Recipe photo by Taste of Home
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Cool Raspberry Peach Pie Recipe

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This pretty pie combines two of Mindee Myer's favorite fruits. From Lincoln, Nebraska, she writes, "This recipe makes most of raspberries and peaches when they're at their peak."
Recommended: 22 Best Summer Pies
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1-1/2 cups crushed reduced-fat vanilla wafers (about 45 wafers)
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1 egg white
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 4 cups sliced peeled fresh peaches or frozen unsweetened peach slices, thawed (about 1-1/2 pounds)
  • 3 cups fresh raspberries

Nutritional Facts

1 piece: 252 calories, 5g fat (2g saturated fat), 8mg cholesterol, 119mg sodium, 52g carbohydrate (0 sugars, 5g fiber), 2g protein.


  1. In a food processor, combine the wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened.
  2. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
  3. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add peaches; stir to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in raspberries. Spoon into prepared crust. Chill until set. Refrigerate leftovers. Yield: 8 servings.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Cool Raspberry Peach Pie in Light & Tasty August/September 2002, p15

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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