Raspberry Peach Pie

Raspberry Peach Pie

Written by Emily

The Republican National Convention is about to invade my city in a matter of days. Politics is in the air and I want to crawl under my bed and hide. It’s my least favorite subject and I avoid it at all costs.

I’m the mushy middle. Hopelessly moderate on just about everything political and non-political.

Parenting – I have no strong feelings about organic/BPA/homemade baby food/disposable diapers/sleep schedules….I’m over here like, do your best people.

Food – Equal opportunity eater. I see the value in organic but I also see the price tag. I would love to eat only local, but I also need to feed my kids and be out the door in 30 minutes. Trader Joe’s will have to do because the lettuce I bought at the farmers’ market is starting to wilt and I didn’t purchase local meat because we had to go straight from the market to baseball.

Philanthropic causes – If you are a cheerleader by nature like me, then you can’t pick just one! How I wish I had a cause that I was 100% passionate about. One that I volunteered for and spent my time raising awareness and funds for. But Miss Moderate over here supports everything a little bit, “likes” it on Facebook and sends $100 donations here and there to worthy efforts.

Diet and Exercise – I run…a little bit. I do yoga…sometimes. I did the 10 Day Detox…for four days. I eat clean…when I feel like it. I’ll limit my sugar intake…tomorrow. Vegan, Vegetarian, Paleo, Clean – where is the label for people like me that just do what feels right? Oh wait, that’s emotional eaters.

All hope is not lost. There are a handful of unrelated things that I am 100% passionate about and do not waiver.

Women – Anything having to do with women, women’s health, women’s equality. You won’t be able to rip me out of my firmly planted views of the importance of raising up women in all facets here in our country and across the globe. The health of women’s lives in any given society (education, physical health, employment, etc.) is indicative of the health of that society as a whole. See, I have soap box tendencies.

Dancing – I don’t care what I look like or who is watching. I can’t stop myself. I’m that sweaty, ridiculous dancer cutting it up to “It Takes Two” on the dance floor. I don’t just sometimes dance. I always dance. Not matter what.

Pie – What is it about me and pie? I can’t shake it! I could talk about it forever! I find so much value in this highly coveted pastry. I am nowhere near as passionate about cake and cookies. I’m back in the moderate category when it comes to those. But pie, the holy grail of baking challenges, is my passion.

And with that, I give you the must-eat pie of the summer. No moderate opinions on this one. Raspberry Peach Pie is summer in a crust.

Print Recipe

Raspberry Peach Pie



  1. Preheat oven to 425. Prepare dough and refrigerate for at least an hour.
  2. Roll one disk of dough and place into a deep dish pie plate, tucking the edges under but not crimping them. Roll the other disk of dough, placing on a baking sheet. With a pizza cutter or knife, cut 1-inch strips that will form lattice crust. Place both in refrigerator while you prepare filling.
  3. Combine 3T of cornstarch and 2T of sugar in a small bowl. Set aside.
  4. Peel peaches and slice about 1/2 inch thick and then slice in half to cube the pieces. Place in a large bowl. This size compliments the size of the raspberries and promotes an even texture. Toss with 1 teaspoon vanilla, vanilla bean or paste. Add raspberries and toss with 1 teaspoon lemon juice and 1/4 cup sugar.
  5. Add the cornstarch mixture and gently combine. Place the filling into the chilled pie shell.
  6. Next, make your lattice top. A quick google search will yield lots of tutorials, but I promise it's not that difficult. Line your strips across the pie - as many or little as you would like. Next, fold back every other strip and place a strip going the opposite direction in the first spot. Unfold the strips, and fold back the other ones, placing your next one and continue like that. When you are done, tuck your strip ends and the edges from the pie shell under together and crimp or leave as-is.
  7. Brush the lattice with milk and sprinkle with sugar or turbinado sugar. Bake for 20 minutes at 425, then reduce to 350 for another 30 minutes.
  8. TIP: Pie purists are going to gasp, but I have a new trick that I do for juicy pies. About 5 minutes before it's done, I take the pie out and pick the least desirable edge of the pie. I take the pie to the sink and gently tip it, letting the juice stream over one tiny part of the edge. Using a paper towel, I gently blot the crust and return the pie to the oven for another 5 minutes to bake away the moisture on the crust. It works like a charm.
  9. Remove pie from oven and let cool for AT LEAST four hours or more. Fruit pies need time to set up, so it's best to make this pie in the morning or the night before if you need it in the afternoon or for dinner.

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