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Raspberry-Peach Pie

Raspberry-Peach Pie

JackiePieGirl

"Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!"
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Ingredients

1 h servings 406 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 65.3g
  • 21%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
  3. Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
  4. Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
  5. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.

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Reviews

Read all reviews 6
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I only used 1cup of sugar and it was still a little too sweet. I still loved it.

Great pie! However, I agree with the other reviewer to cut way back on the sugar...and add a touch of salt to bring out the flakes.

Very good and easy. I reduced sugar to 2/3 cup total, but I had more peaches than raspberries and prefer pies to not be too sweet. Took a little longer to bake but turned out great, thanks!

little watery but it thickens up when it cools

Pie was delicious and the easiest I've ever made!! I would recommend covering the edge of crust with foil sooner or using lattice method because the top crust is slower to cook with all the juic...

This is my favorite pie. It's both tangy and sweet. Easy as . . .pie! :-)

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