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Raspberry Peach Pie

I came up with this recipe when we had a bumper crop of raspberries, and a friend gave me some of the juiciest peaches we'd ever tasted. —Jean Boelsma, Bethel, Maine
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min. + cooling
  • Makes
    8 servings


  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1/4 cup cold water
  • 4 medium peaches, peeled and sliced
  • 1-1/3 cups sugar
  • 5 teaspoons lemon juice
  • 1/4 cup cornstarch
  • 1/3 cup water
  • 3 cups fresh raspberries


  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.
  • Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
  • Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  • In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust.
  • Refrigerate for at least 4 hours or overnight. Refrigerate leftovers.
Editor's Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 slice: 333 calories, 8g fat (2g saturated fat), 0 cholesterol, 149mg sodium, 63g carbohydrate (39g sugars, 5g fiber), 3g protein.

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  • ebramkamp
    May 31, 2018

    This pie tastes like summer. Peaches and raspberries are a wonderful combination. Great flavors and beautiful colors. I did add 1/8 tsp of among extract to the filling. I made the pastry early in the day. I pattend it into a 6"disk, wrapped in plastic wrap & refrigerated it for 6 hours. I let it set at room temp for 30 minutes before rolling it out.

  • Sarah
    Oct 23, 2017

    I made this pie with my 12 year old nephew, per his request. As his church was having a pie baking competition for his "harvest party". We didn't have great success with the crust and I'm not sure why, basically had to piece it together in the pie plate. And the pie itself was VERY sweet.If I were to try to make this again, I would cut out the last 1/3 of a cup of sugar. And I'd make my pie crust I normally make for my apple pies and scratch this recipe altogether.

  • JenniferArrington
    Aug 12, 2017

    This was a really tasty and easy pie! I loved using my own fresh raspberries to include in it.

  • mkaskela
    Aug 2, 2015

    Great flavors

  • RoseDuclos
    Jul 26, 2013

    No comment left

  • vspedroza
    Jul 24, 2013

    No comment left

  • dardar2002
    Jul 23, 2013

    I haven't made it yet, but I plan to as soon as I can buy the fruits. Thank you so much for the idea of using rice or beans in the process of baking the pie shell.

  • cherrylady
    Jul 23, 2013

    My grandma made this recipe for years -- only difference was only one cup of sugar plus 3 Tablespoons of dry peach jello. Yummy!

  • crummydog
    Jul 11, 2013

    No comment left

  • kublaipa
    Jun 8, 2013

    I made this pie last summer and I wish I would have made several more! It was easy to put together and was just the right combination of sweet and tart. I can't wait until peaches come into season this year so I can make it again. I haven't tried using frozen peaches but I really don't think it would come out as good. It is definitely a keeper in my family.