This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

  • Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.

  • Bake 45 minutes in the preheated oven, until crust is golden brown.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

301 calories; 13.4 g total fat; 8 mg cholesterol; 228 mg sodium. 44.1 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (214)

Read More Reviews
290 Ratings
  • 5 star values: 230
  • 4 star values: 49
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
With some small modifications this turned out to be the best double crust pie I have ever had! First of all I used the "Basic Flaky Crust" recipe on this site for the crust but I used 1 1/2 of the recipe for the bottom crust. I used 6 oz. of fresh blackberries instead of raspberries and I mashed about 1/3 of the blackberries in a separate bowl. Then I added the sugar cinnamon and 1 TB of cornstarch (instead of flour) to the mash and whisked the mixture until incorporated. After filling the pie crust with the rest of the peaches and blackberries I drizzled the blackberry mash/cornstarch/sugar/cinnamon mixture over the top put 4 1-TB pats of butter on top before covering with the top crust. Finally I used an egg wash over the top of the crust and sprinkled some sugar on top as well baking as directed. The result was a decadent delicious pie that was half eaten almost before it cooled! Great recipe that I will use again and again... Read More
Rating: 5 stars
Wow! Unbelievably good. I substituted Splenda for baking for the sugar and did not add the butter. I used unbleached white flour. It was delicious and my guests raved and raved and all wanted this recipe. Substitutions make this a lower calorie dessert good for diabetics and those who are watching their weight. Read More
Rating: 5 stars
This is a favorite pie for my husband & I. If you don't have flavorful in-season peaches then go with frozen peaches - they are better than tasteless grainy fresh ones. We always use frozen raspberries and it's delicious. Read More
Rating: 5 stars
I had so many farmer's market peaches I ended up having to make 2 pies. INCREDIBLE PIES!!! Everyone at the party absolutely adored them and I got tons of requests for the recipe. I mixed the filling ingredients together and let them soak while rolling out the pie crusts. Then I scooped the filling into the crusts leaving a lot of the juices behind which I saved for topping ice cream. The pie wasn't soggy at all. It was gone before anyone could get seconds and I can't wait to hit the farmer's market again so I can make another pie! Thank you so much for this great recipe! Read More
Rating: 5 stars
This was a tasty fruit pie. I used frozen peaches blackberries instead of rasberries and omitted the butter. I sauteed the fruit at low temp for a few minutes to extract the juices first so it wouldn't be runny. Read More
Rating: 5 stars
I chose this recipe for my 1st homemade pie. I used dried cranberries that I added a little water to reconstitute simmered them on the stove for about 10 minutes until they plumped up nicely and added an extra tablespoon of sugar to sweeten them up a bit. I added the plumped cranberries to the peaches drained it since my peaches were VERY ripe and I didn't want a soggy pie. I added 2 tsp cornstarch to avoid any mushy filling. The pie was superb! The cranberries' tartness was a nice compliment to my super sweet peaches. My husband (who doesn't like peaches) LOVED this pie and so did I. This recipe is really worth a try! Read More
Rating: 5 stars
I just made this pie for a second time this time cutting my peaches into smaller pieces and my raspberries in half. It was WONDERFUL! It's definitely working it's way up toward the top of my favorite pie list. I may add some more raspberry next time but the recipe is wonderful as is! Read More
Rating: 5 stars
this is a great recipe. i subsituted strawberries for raspberries and had more strawberries than peaches. i added 1/2 tsp of ginger instead of cinnamon and i sauted the fruit to decrease the juice as someone else had suggested. everything else was the same and i won first prize in a pie contest. so i love this recipe Read More
Rating: 5 stars
My oldest son and I made this pie together. We used the Butter Flaky Pie Crust which is also from this site. Instead of sprinkling the top crust with sugar we used an egg wash. We didn't have plain frozen raspberries we used a strawberry/raspberry/blackberry frozen berry blend. Instead of cutting a vent in the top we cut a medium sized heart in the top crust before placing it over the pie. The baking time was a little off for us (we needed an extra 20 minutes) and I also tented our pie with foil so it wouldn't burn on the top. We haven't tried it yet it's cooling but I do have one thing to say about the pie--it's REALLY juicy. Like REALLY juicy. I don't know if it's because we used frozen berries/peaches but wow I was really surprized. I don't know that we'll use frozen fruit again. I did sneak a little of the juice from the pie and it seemed perfectly sweetened to me. I'll update my review once we've had a chance to cut into it. UPDATE: We really liked this pie but it was very wet. If I make this again I'll make sure to thaw the fruit out better before using it or add more flour OR I'll use fresh fruit. I want to try this again. Even with it's extra "juice" this was a hit with my family and my oldest boy called this one a win for the third pie he's made. Read More