The fresh peaches that are ripening too quickly might be used in this recipe. The berries give the luscious peaches a touch of tartness. Great looking and simple to construct.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups fresh peaches – peeled, pitted, and sliced
- 1 cup fresh raspberries
- ¾ cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 (9 inch) pie crusts
- 2 tablespoons butter, softened and cut into pieces
- 1 tablespoon coarse granulated sugar
Instructions
- 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.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 228 mg |
| Sugars | 26 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great pie
The pie looked great. Unfortunately, when I cut it the contents slid out. I even added an extra tablespoon of flour. Next time I’ll try cornstarch. The taste was great though and no one minded the look once they added ice cream!
It was very tasty but be sure to put a pan beneath the pie as it made a major mess in my oven.
I used black berries b/c I had fresh but otherwise did not vary a thing. Wonderful pie!!
I’ve made this pie twice now. It is wonderful! I added blueberries to the mix and used Never Fail Pie Crust II. It did need additional time to bake. I added about 25 minutes to the bake time and covered to avoid the edges from overcooking. Awesome pie!
I used blueberries and peaches, store bought crust, no time to make my own, turned out 5* delish.
perfect! I added blueberries and reduced the amount of sugar by 1/3rd. We loved it.
Great pie. Definitely give it time to set and thicken. Also added a touch of cinnamon sugar and nutmeg to the top. Yummy
Yum! I used cranberries in place of raspberries. So good! I also used frozen fruits. I made the mistake of using a deep dish pie pan so it ended up a little light on the fruit. Next time I’ll use more fruit for sure….but this is my mistake….not the recipe. Try this recipes out if you want something a little different than apple pie. You won’t be disappointed!
I made 2. Changed the flour to cornstarch and it was easy to make. I did not care for it, hubby said was OK, and neighbour whom gave me the peaches and she got the pie, loves it,
I made this but I made changes, I just needed a base recipe for a peach raspberry pie… I don’t like fruit pies made with flour so I put in quick tapioca in its place. I also prefer pies topped with crumbles so I mixed 1/2 cup flour & 1/2 cup brown sugar, and cut in 3 tablespoons butter. Covered the top of the pie with the crumbles before popping it in the oven and cooked it till the crumbles were golden. Came out great, would make it again. I posted a pic of the outcome. What did you do with the peach juice that drained from the cut peaches and raspberries? You didn’t toss it did you?! Add some of the Cinnamon and sugar to the juice and pour it in a batch of sun tea for a really tasty peach summer tea! I couldn’t bring myself to dump it down the drain and had a pitcher of sun tea in the windowsill. It was amazing!
Perfect!!! And delicious!!! No changes needed!!!
I used “maiyamac”s modifications (see that other review in this recipe), though I stuck with raspberries and didn’t use blackberries. Nevertheless “maiyamac”s changes made it GREAT !! Even though I’m an amateur, I found that doing a simple weave of he top crust really made it look especially beautiful. See the photo of my result if you don’t believe me… 🙂
I followed the directions exactly as written. Based on another review, I not only drained the fruit, but also patted it with paper towels to remove just a little more juice. I used my own pie crust recipe to make a lattice top crust. Served with vanilla ice cream at a small dinner party with friends. HUGE HIT! This is my new go-to recipe for peach pie. Thanks, Barnbabe13 for a great dessert!
This was good, nothing different about it but a good solid pie. I did find for my taste there was too much cinnamon – with in season peaches and raspberries it seemed we could have skipped the cinnamon, or reduced it to 1/4 tsp. I also found there was not enough flour, next time I’d maybe use 2 tbsp cornstarch instead.
Just yum! My hubby said it was the best pie he’d ever had. I did it with homemade crust and a lattice top to let some of the water evaporate. Even better (I think) after sitting overnight in the fridge. Then again I am partial to cold pie. Glad I made this one!
SHEER DELIGHT! an absolutely amazing pie. I made two at the same time – and of course I had to make adjustments to what I had on hand – for two pies I used one can of drained peaches (reserved the syrup and used with some confectioners sugar for icing on a cake I made) and one bag of frozen peach slices defrosted and drained. I did have frozen raspberry’s (again defrosted drained) I used a tad more sugar than called for maybe a quarter cup (I really dislike measuring), because these weren’t fresh and nearing over-ripe peaches after all. I also added some nutmeg and cinnamon to the peaches. Here is where I erred: I should have kept the berries and the peaches separate I mixed everything together and the peach slices turned a lovely red. The pies were perfect, they were delicious, but I think I should have kept the fruit separate, put the peach slices in and then added the raspberry’s over top.. I think presentationally, it would have looked a bit nicer. That said – This is a wonderful, delicious pie, it was raved over, I gave one to my neighbor and he and his wife have yet to stop talking about it. I think if one were to try different fruits… mango would work in place of peaches!! Thanks for a great recipe!
So delicious! I used 6 cups peaches, NOT 4 cups. Also, mix peaches/berries with 1/2 cup sugar, let drain 30 mins. Reserve fluid for ice cream sauce. Mix remaining 1/4c sugar with cinnamon and 1.5Tbsp cornstarch (?more with increased peaches) and stir into peaches just prior to adding to pie crust. Don’t forget to do egg wash on bottom of crust and dot top of pie with butter! I’m not one of those “I take pictures of my food” people, but I *did* take a picture of this pie. It was so pretty, and SO tasty. I was very proud of myself with this one! 🙂
just ok. not a lot of flavor. don’t even think we finished it
I made this pie for my mom’s birthday, and it was fabulous! I think this will be her annual birthday dessert now.
Thought this recipe was great. We bought a bushel of peaches at the market. I used my homemade pie crust. The only change was I brushed the crust with beaten egg before sprinkling with coarse sugar. I baked on a metal baking sheet lined with foil. Some liquid did run out, so I was glad I did! Can’t wait to eat the leftovers!