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Ingredients
Scale
- 2 recipes All Butter Pie Crust
- ¼ cup (32 g) cornstarch
- ⅔ cup (134 g) granulated sugar, plus more for sprinkling
- 12 ounces (340 g) fresh raspberries, washed and drained
- 16 ounces (454 g) frozen peaches, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Egg wash (1 egg beaten with 1 tablespoon water)
- Sanding sugar for topping
Instructions
- Prepare two recipes of all-butter pie crust and settle in a 9-inch pie plate.
- In a large bowl, mix the raspberries and peaches with lemon juice and vanilla extract.
- In a small bowl, whisk cornstarch and sugar, then sprinkle over the fruit and toss gently.
- Spread the fruit filling into the prepared pie crust, and lay the second crust on top.
- Crimp and trim the edges, then cut slits in the top crust.
- Brush with egg wash and sprinkle with sanding sugar.
- Bake at 425°F for 10 minutes, then lower to 350°F for 45-55 minutes.
- Allow to cool completely before slicing.
Notes
Ensure fruits are well-drained to avoid a soggy pie.
Chill the pie crust before baking for a flakier texture.
Monitor closely towards the end of baking to prevent over-browning.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 80