Raspberry-Peach Pie

Raspberry-Peach Pie

JackiePieGirl 0

"Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!"
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1 h servings 406 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.



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.

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