Raspberry Peach Pie Crust Recipe
Indulge in the perfect combination of sweet raspberries and juicy peaches with this delightful Raspberry Peach Pie Crust recipe. A flaky, buttery crust encases a luscious fruit filling, creating a heavenly dessert for any occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pastry Base
- 2 portions all-butter pie crust
Fruit Filling
- 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
Finishing
- Egg wash (beaten egg for brushing)
- Sanding sugar, for topping
Instructions
- Preheat oven: Preheat the oven to 220°C (428°F).
- Line pie plate: Line a 23-centimeter pie plate with one portion of the pie crust, allowing overhang.
- Mix cornstarch and sugar: In a small bowl, mix cornstarch and sugar.
- Combine fruit: In a large bowl, combine raspberries, peaches, lemon juice, and vanilla. Sprinkle the sugar-cornstarch mixture and gently toss to coat.
- Add fruit to crust: Pour the fruit mixture into the pie crust. Cover with the second crust, trim edges, and crimp to seal. Cut vents in the top crust.
- Brush and sugar: Brush the crust with egg wash and sprinkle with sanding sugar.
- Bake: Place the pie plate on a rimmed baking sheet, shield the edges of the crust, and bake at 220°C for 10 minutes. Reduce the oven temperature to 175°C (347°F) and continue baking for 45–55 minutes until crust is pale golden and filling is bubbling.
- Cool: Cool the pie completely on a wire rack before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://lauracooks.com/raspberry-peach-pie-crust-recipe/
