Raspberry Peach Summer Pie

Posted by Keni July 5, 2025
Raspberry Peach Summer Pie: A Sweet Taste of Sunshine
Raspberry Peach Summer Pie: A Sweet Taste of Sunshine

Raspberry Peach Summer Pie: A Sweet Taste of Sunshine

There’s something about the flavors of raspberry and peach that just screams summer. Maybe it’s the tart burst of juicy raspberries. Maybe it’s the soft sweetness of perfectly ripened peaches. Or maybe it’s the way they come together in a flaky golden crust that practically melts in your mouth. Whatever it is, this Raspberry Peach Summer Pie is what your summer baking dreams are made of. It’s bright, beautiful, and incredibly easy to make, whether you’re a seasoned pie maker or just diving in for the first time. Perfect for backyard BBQs, potlucks, or just a lazy Sunday afternoon with a scoop of vanilla ice cream.

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Ingredients

For the filling:

  • 2 cups fresh raspberries (you can use frozen, but thaw and drain first)
  • 3 cups sliced fresh peaches (about 4 medium peaches, peeled and sliced)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the crust:

  • 1 package (14 oz) refrigerated pie crusts (or your favorite homemade crust)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for topping)

Prep and Cook Times

  • Prep time: 25 minutes
  • Cook time: 50 minutes
  • Total time: 1 hour 15 minutes
  • Servings: 8 slices

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9-inch pie dish with one of your pie crusts and set aside.
  2. In a large mixing bowl, combine the raspberries, sliced peaches, sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla. Stir gently until the fruit is well coated.
  3. Pour the filling into the prepared pie crust and spread it out evenly.
  4. Top the pie with the second crust. You can go classic with a full crust (cutting slits for venting), or make it fun with a lattice top. Crimp the edges to seal.
  5. Brush the top crust with the beaten egg and sprinkle with coarse sugar if using.
  6. Place the pie on a baking sheet (to catch any overflow) and bake for 45 to 50 minutes or until the crust is golden brown and the filling is bubbly.
  7. Let it cool at room temperature for at least 2 hours before slicing. This gives the filling time to set.

Tips for the Perfect Summer Pie

  • Use ripe but firm peaches. Overripe peaches can make the filling too watery. If your peaches are super juicy, sprinkle a little extra cornstarch to help the filling set.
  • Keep the crust cold. If you’re making your own crust, chill it in the fridge before rolling it out. This helps prevent a soggy bottom and gives you that perfect flakiness.
  • Tent the edges. About halfway through baking, check the crust. If the edges are browning too fast, cover them loosely with foil to prevent burning.
  • Let it cool fully. It’s tempting to dig in right away, but giving the pie time to cool ensures you get clean, sliceable wedges instead of a runny mess.

Variations to Try

  • Berry medley pie: Swap out the raspberries for a mix of blueberries, blackberries, or strawberries.
  • Crumble topping: Instead of a second pie crust, top with a brown sugar oat crumble for a more rustic, cobbler-style dessert.
  • Ginger twist: Add 1/2 teaspoon of freshly grated ginger to the filling for a subtle, spicy kick.
  • Gluten-free option: Use your favorite gluten-free pie crust and substitute cornstarch with arrowroot powder or tapioca starch.

Related post: No-Bake Blueberry Chia Seed Pie Recipe 

Frequently Asked Questions

Can I make this pie ahead of time?
Yes, you can make the pie a day ahead. Let it cool completely, then cover and store at room temperature or in the fridge. It actually tastes even better the next day once the flavors have melded.

Can I freeze the pie?
Absolutely. Once baked and cooled, wrap the pie tightly in plastic wrap and then in foil. Freeze for up to 2 months. To serve, thaw overnight in the fridge and warm in the oven at 300°F for about 15-20 minutes.

What if I only have canned peaches?
You can use canned peaches in a pinch. Just be sure to drain them very well and pat them dry with paper towels to reduce excess moisture.

Can I use frozen fruit?
Yes, both frozen peaches and raspberries will work. Thaw them first and drain off any extra liquid before mixing the filling.

There you have it. Raspberry Peach Summer Pie is one of those simple pleasures that never goes out of style. It’s light, flavorful, and full of those sunny, sweet flavors we all crave this time of year. Bake it once and you’ll find yourself coming back to it all season long.