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Raspberry Peach Pie

 Raspberry Peach Pie
I came up with this recipe when we had a bumper crop of raspberries, and a friend gave me some of the juiciest peaches we'd ever tasted. —Jean Boelsma, Bethel, Maine
8 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling


  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1/4 cup cold water
  • 4 medium peaches, peeled and sliced
  • 1-1/3 cups sugar
  • 5 teaspoons lemon juice
  • 1/4 cup cornstarch
  • 1/3 cup water
  • 3 cups fresh raspberries


  • In a large bowl, combine flour and salt. Cut in shortening until
  • mixture resembles coarse crumbs. Stir in water until mixture forms a
  • ball. Roll out pastry to fit in a 9-in. pie plate.
  • Transfer to pie plate; trim and flute edges. Line unpricked pastry
  • with a double thickness of heavy-duty foil. Fill with dried beans,
  • uncooked rice or pie weights.
  • Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7
  • minutes longer or until golden brown. Cool on a wire rack.
  • In a large saucepan, combine the peaches, sugar and juice. Combine
  • cornstarch and water until smooth. Stir into peach mixture. Bring to
  • a boil; cook and stir for 1 minute or until thickened. Remove from

2 of 2

Raspberry Peach Pie (continued)

Directions (continued)

  • the heat; cool to room temperature. Fold in raspberries. Spoon into
  • crust.
  • Refrigerate for at least 4 hours or overnight. Refrigerate leftovers.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 333 calories, 8 g fat (2 g saturated fat), 0 cholesterol, 149 mg sodium, 63 g carbohydrate, 5 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.