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Raspberry-Peach Pie

Rated as 4.73 out of 5 Stars
0

"Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!"
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Ingredients

1 h servings 406
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
  3. Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
  4. Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
  5. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.

Nutrition Facts


Per Serving: 406 calories; 15 65.3 4.1 0 234 Full nutrition

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Reviews

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I only used 1cup of sugar and it was still a little too sweet. I still loved it.

I made this using canned peaches and razberries,(it's what I had). it was divine. once my husband got a hold of it he devoured the whole thing. I made an adjustment on the crust, I used pkgd cin...

Great pie! However, I agree with the other reviewer to cut way back on the sugar...and add a touch of salt to bring out the flakes.

excellent quick and simple pie recipe to use up frozen fruit and make a pie fast

I only used 1/2 cup of sugar and it seemed to be just right. Not too sweet and not too tart. I used frozen fruit, as the recipe indicated, but I had to bake for an additional 20 minutes at 375...

Very good and easy. I reduced sugar to 2/3 cup total, but I had more peaches than raspberries and prefer pies to not be too sweet. Took a little longer to bake but turned out great, thanks!

little watery but it thickens up when it cools

Pie was delicious and the easiest I've ever made!! I would recommend covering the edge of crust with foil sooner or using lattice method because the top crust is slower to cook with all the juic...

This is my favorite pie. It's both tangy and sweet. Easy as . . .pie! :-)