Summer means yummy fresh fruit! Our peach tree has been amazing this season and we've made some great-tasting treats. This peach raspberry pie is just one of them. If you love peaches, this is the pie for you!
At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content — our recipes are easy to find. Now let's get cooking!
What you need:
- Pie crust (you can use store-bought or find a recipe to make your own - both work great)
- 5 cups fresh peaches, sliced (optional: you can peel them first - we prefer not to)
- 2 cups fresh, rinsed raspberries
- 1 cup sugar
- 1/2 cup flour
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 egg, beaten
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What you do:
- Preheat oven to 450'.
- In a large bowl, add the lemon juice to the sliced peaches and mix gently.
- In a medium bowl, mix the sugar, flour, cinnamon, nutmeg, and salt. Once well mixed, stir it into the peaches until the peaches are well covered.
- Gently mix in the raspberries.
- Add to the pie crust and add dabs of butter over the top.
- Cover the filling with second pie crust. You can get fancy and weave it on, or cover it entirely. Pinch around the edges to seal the crust.
- Brush top with beaten egg. If not weaving top crust, be sure to poke holes with a fork or cut several slices in the top crust for steam to escape.
- Bake pie at 450' for 10 minutes. Then reduce heat to 350' and bake for about 30 to 35 minutes until crust is brown and filling is bubbling through the vents. Be sure to check the pie halfway through and if the edges appear to be browning too quickly, cover the edges with strips of foil.
- Allow pie to cool for 15 to 20 minutes before serving.
- Enjoy!
