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Raspberry Peach Pie

Sue Lau
Prep Time 15 mins
Cook Time 56 mins
Course Dessert
Cuisine American
Servings 7



  • 12 ounces fresh raspberries
  • 2.5 pounds fresh ripe peaches
  • 1/4 cup quick-cooking tapioca "minute"
  • 1 tablespoon cornstarch
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 8-inch ready-to-use pie crusts (your favorite recipe or store bought)
  • milk scant tablespoon
  • coarse sugar about 2 tablespoons or so



  • Preheat the oven to 425°F.
  • Bring a saucepan of water to a boil.
  • Use a knife to score a thin cut in the shape of an "x" on the bottom of peaches.
  • Gently place peaches in boiling water for 60-90 seconds to loosen the skin; use a slotted spoon to remove them, placing in ice water to stop the cooking.
  • Remove skins easily along with the pits and slice for the pie.
  • Stir the tapioca, cornstarch, sugar, cinnamon, vanilla and lemon juice into the peaches along with 3/4 of the raspberries.
  • Let the fruit rest 15 minutes.
  • Meanwhile place the bottom crust into a deep dish pie plate and blind bake with pie weights on top of parchment over the crust for 15 minutes.
  • Remove the parchment and weights; when the crust has cooled down, spoon the filling into it and top with the remaining raspberries.
  • Cut the top crust into strips and place over the filling in a lattice top design.
  • Wet the strips lightly with milk and sprinkle with coarse sugar.
  • Bake the pie for 40 minutes or until golden brown.
  • Cool for two hours at room temp then chill in the fridge for another hour before slicing.


From the kitchen of palatablepastime.com
Keyword fruit pie, peaches, raspberries