Why Make This Recipe
Raspberry Peach Pie Crust is a delightful dessert that combines the sweet and tart flavors of fresh raspberries with the juicy sweetness of peaches. This pie is not only delicious but also visually stunning, making it perfect for gatherings or family dinners. The all-butter crust adds a rich and flaky texture that complements the vibrant filling beautifully. Whether you’re a seasoned baker or a beginner, this recipe is simple and satisfying, bringing a touch of summer to your table anytime.
How to Make Raspberry Peach Pie Crust
Ingredients
- 2 portions all-butter pie crust
- 32 grams cornstarch
- 134 grams granulated sugar
- 340 grams fresh raspberries, washed and drained
- 454 grams frozen peaches, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Egg wash (beaten egg for brushing)
- Sanding sugar, for topping
Directions
- Preheat the oven to 220°C (428°F).
- Line a 23-centimeter pie plate with one portion of the pie crust, leaving excess over the rim.
- In a small bowl, combine cornstarch and granulated sugar.
- In a large mixing bowl, place raspberries and peaches. Add lemon juice and vanilla extract, then sprinkle the cornstarch-sugar mixture over the fruit. Gently toss to coat the fruit evenly.
- Transfer the prepared fruit mixture into the lined pie plate. Drape the second pie crust over the filling. Trim and crimp the edges securely. Cut several vents in the top crust for steam to escape.
- Brush the surface of the crust with egg wash and sprinkle evenly with sanding sugar.
- Place the pie plate on a rimmed baking sheet. Shield the edge of the crust, then bake at 220°C for 10 minutes.
- Reduce the oven temperature to 175°C (350°F) and continue baking for 45–55 minutes until the crust is pale golden and the filling is bubbling.
- Allow the pie to cool completely on a wire rack before slicing.
How to Serve Raspberry Peach Pie Crust
Raspberry Peach Pie is best served warm or at room temperature. You can enjoy it plain, or add a scoop of vanilla ice cream or a dollop of whipped cream on top for extra indulgence. This pie also pairs wonderfully with a cup of tea or coffee.
How to Store Raspberry Peach Pie Crust
To store your Raspberry Peach Pie, let it cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3-4 days. If you’d like to keep it longer, you can freeze the pie. Wrap it well in plastic wrap and foil, and it will last in the freezer for about 2-3 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Tips to Make Raspberry Peach Pie Crust
- Use cold butter for the pie crust to ensure a flaky texture.
- Ensure the fruit is drained well to prevent a soggy crust.
- Don’t skip the vents on the top crust; they allow steam to escape and help the filling set.
- Allow the pie to cool completely before slicing to get clean, neat pieces.
Variation
You can experiment with other fruits, such as blueberries, cherries, or even apples, to create your own version of this fantastic pie. Mixing different berries can also add more flavor depth!
FAQs
1. Can I use canned peaches for this recipe?
Yes, you can use canned peaches, but make sure to drain them well to remove excess liquid.
2. Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust a day in advance, wrap it tightly, and keep it in the refrigerator until you’re ready to use it.
3. How can I tell when the pie is done baking?
The pie is done when the crust is a pale golden color and the filling is bubbling. The fruit should be tender, and the juices should be thickened.
Enjoy your delicious Raspberry Peach Pie Crust!