Raspberry Peach Pie Recipe

4.5 4 5
Raspberry Peach Pie Recipe
Raspberry Peach Pie Recipe photo by Taste of Home
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Raspberry Peach Pie Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1/4 cup cold water
  • FILLING:
  • 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

Directions

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 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.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Raspberry Peach Pie in Country Extra July 2004, p49

Nutritional Facts

1 slice: 333 calories, 8g fat (2g saturated fat), 0 cholesterol, 149mg sodium, 63g carbohydrate (39g sugars, 5g fiber), 3g protein.

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1/4 cup cold water
  • FILLING:
  • 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
  1. 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.
  2. 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.
  3. Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  4. 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 the heat; cool to room temperature. Fold in raspberries. Spoon into crust.
  5. Refrigerate for at least 4 hours or overnight. Refrigerate leftovers. Yield: 8 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Raspberry Peach Pie in Country Extra July 2004, p49

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Reviews forRaspberry Peach Pie

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mkaskela User ID: 6061564 230604
Reviewed Aug. 2, 2015

"Great flavors"

MY REVIEW
dardar2002 User ID: 3749507 80219
Reviewed Jul. 23, 2013

"I haven't made it yet, but I plan to as soon as I can buy the fruits. Thank you so much for the idea of using rice or beans in the process of baking the pie shell."

MY REVIEW
cherrylady User ID: 1073547 58536
Reviewed Jul. 23, 2013

"My grandma made this recipe for years -- only difference was only one cup of sugar plus 3 Tablespoons of dry peach jello. Yummy!"

MY REVIEW
kublaipa User ID: 1201601 58534
Reviewed Jun. 8, 2013

"I made this pie last summer and I wish I would have made several more! It was easy to put together and was just the right combination of sweet and tart. I can't wait until peaches come into season this year so I can make it again. I haven't tried using frozen peaches but I really don't think it would come out as good. It is definitely a keeper in my family."

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