Peach Raspberry Pie

When you ask people what they love about summer, most would probably talk about laying out by the pool, longer summer nights, and no school in the morning, however I have something different to add. Summer fruit. Blueberries, peaches, raspberries, strawberries, cherries, the list is endless and so so enticing! And while most modern 20-somethings would make a healthy peach protein smoothie, or homemade strawberry frozen yogurt, I threw out my vicious healthy thoughts and made a beautiful pie instead.

Peach raspberry pie to be exact. While many thought this combination was a little odd, I just could not decide between two of my favorite fruits. Maybe it’s just me, but i’ve always thought peach pie to be a little dull. A whole lot of sweet and gooey, not a lot of punch. Yet on the other hand, raspberry pie is a whole lot of punch, not enough sweet (plus way to many seeds). You see what i’m getting at right? These two lovely summer fruits combined make a legendary masterpiece. They compliment each other like a beautiful romance, accepting each other for their faults and differences. Am I getting a little emotional over the romantic lives of my fruits? Probably.

I used store bought crust and I do not want to hear about it, mostly because i’ve never cared much for crust anyways, it only tries to get in the way of my delicious fruity center. I promise one day I will force myself to buckle down and make a homemade crust. The experience will probably change my life and I will tell you all about it, but today is not that day.

“That’s a pie crust promise. Easily made and easily broken.” That Mary Poppins had it all figured out.

Peach Raspberry Pie

Peach Raspberry Pie

2 cups raspberries, 3 cups peaches. Sounds like an ideal ratio. Secret? Fruit pies almost always take 5 cups of fruit.

Peach Raspberry Pie

But let’s make the most of this lovely couple by using ingredients to bring out their flavors, and bind them together. Until death do they part (death by eating). Sugar, flour, cinnamon, a pinch of nutmeg if you’re feeling wild. Combine in a large bowl.

Before the raspberries are ready for the main event, they need some help. First a squirt of lemon juice to help them stay beautiful and fresh. Next a bit of vanilla extract because it’s always a necessity.

Peach Raspberry Pie

Even now, they look charming. Combine both fruits with the sugar/flour mixture.

Peach Raspberry Pie

Pour the mixture into your pie crust and take a moment to marvel at your fruity, sunset pie filling. Drizzle the top with a bit of honey. Honey is going to be peaches secret lover. I’ve always thought honey brings out a deeper flavor from the peaches that makes them naughty and nice.

This pie is not done yet. We need a topping. Something to add a little bit of crunch to this ooey gooey filling. Time to make a quick crumbly streusel.

Peach Raspberry Pie

Butter, brown sugar, and oats are cut together using a pastry cutter (or a fork if you’re underprivileged). Carefully spooned on top, this pie is ready for it’s oven where the raspberries and peaches will cozy up and make a warm delicious pie.

Peach Raspberry Pie

Best served warm with a huge scoop of ice cream. This pie is every bit of peachy dream you deserve, with just a hint of that raspberry tang you crave.

Peach Raspberry Pie
2 cups raspberries (fresh or frozen)
3 cups peaches
2 tsp lemon juice
1/4 tsp vanilla extract
1 cup sugar
1/2 cup flour
1 tsp cinnamon
dash of nutmeg (optional)
2 tbsp honey (to drizzle)

Streusel Topping
1/2 cup brown sugar
1/2 cups old fashioned oats
1/4 cup butter

1) Drizzle lemon juice and vanilla extract over raspberries. Set aside.

2) Peal, pit, and thinly slice peaches. Set aside.

3) In a large bowl mix flour, sugar, cinnamon, and optional nutmeg until combined.

4) Slowly fold raspberries and peaches into the flour/sugar mixture until fruit is well coated.

5) Carefully pour fruit mixture into pie crust. Drizzle with honey to your liking.

6) For the streusel topping, use a pastry cutter or fork to cut butter into the brown sugar and oats until well combined and no large butter chunks are shown. Heavily spoon mixture on top of pie.

7) Place pie on baking sheet (in case of bubbling over) and bake for 38-40 minutes at 375 degrees F. Crust should be dark golden and filling should be bubbly.

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