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Peach Raspberry Pie
From The Complete Book of Pies, by Julie Hasson

I absolutely love this pie. Of course, berry pie and peach pie are two of my all-time favorites, so a combo can only be better. The color of this pie is so pretty, too, as the raspberries turn the peaches a soft pink blush color. This pie also works well with a lattice crust (see photo).


  • You will need 1-3/4 lbs (875 g) peaches to yield 4 cups (1 L) sliced peaches.
  • Depending on the sweetness of the fruit, add up to 1/4 cup (50 mL) more sugar.
  • Don't forget to use a light touch when pulsing your dough in the processor.
  • To chill butter, cut into pieces with a knife and place on a small plate. Place in freezer for 15 minutes or until very cold. Use immediately from freezer in recipe.


For the Crust:

3 cups (750 mL) all-purpose flour
3 Tbsp (45 mL) granulated sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking powder
1 cup (250 mL) cold butter, cut into small pieces
6 to 8 Tbsp (90 to 120 mL) ice water
2 tsp (10 mL) cider vinegar

For the Filling:

4 cups (1 L) sliced pitted peeled ripe peaches
1 cup (250 mL) fresh raspberries
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) cornstarch
Cream, milk or soy milk
Coarse or granulated sugar


1. Crust. In a food processor fitted with metal blade, pulse flour, sugar, salt and baking powder until mixed. Add butter, pulsing until mixture resembles coarse meal.

2. Add 6 tbsp (90 mL) ice water and vinegar to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 Tbsp (15 to 25 mL) more ice water as needed. Remove blade and divide dough into 2 pieces, one slightly larger than the other if making a double-crust pie or equal-sized for 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for 15 to 20 minutes.

3. Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.

4. Preheat oven to 400F (205C)

5. Filling. In a large bowl, gently combine peaches, raspberries, sugar and cornstarch, making sure that cornstarch is not lumpy. Transfer filling to prepared bottom crust. Lightly brush edge of pastry with a little water. Place top crust over fruit, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.

6. Place 9-inch glass pie plate on baking sheet and bake in preheated oven for 20 minutes. Reduce temperature to 350F (180C) and continue baking for 40 minutes more or until nicely browned and juices are bubbling and thickened. If pie starts to get too brown before it's finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 2 hours before serving.

Yield: Serves 8


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