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Peach Raspberry Pie
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We’d like to meet the genius that put peaches and raspberries together in a pie. Serve each slice with a scoop of creamy vanilla ice cream and a few crushed pecans.
makes 1 pie


Pastry for 9-inch double crust pie
6 cups peaches, sliced and peeled (6-8 medium)
1 cup fresh or frozen raspberries
2/3 cup sugar
1 tablespoon lemon juice
3 tablespoons cornstarch

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Peach Raspberry Pie
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat oven to 375°. Combine peaches, raspberries, sugar and lemon juice in a large bowl; toss well to coat. Let stand for 5 minutes. Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes.
  2. Pour the collected juice into a small saucepan. Return the fruit to the large bowl. Bring the juice to a boil over high heat and cook, gently swirling the pan until reduced, syrupy and slightly darkened in color, 3 to 4 minutes. Add the syrup to the reserved fruit along with cornstarch and gently toss until the cornstarch is completely dissolved.
  3. Assemble and bake pie. Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below. Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 50 to 60 minutes. Cool and serve.
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