Peach Raspberry Pie with a Lattice Crust ~ juicy, sweet summer peaches are combined with tart raspberries for a wonderful seasonal dessert. Topped with a flaky, lattice weaved crust, this pie is a family favorite!
I seem to be on a mission lately to see how many pies I can make out of all these beautiful summer fruits. I hope you got a chance to try our mini Blackberry Tarts or this delicious Nectarine Blueberry Pie. Whether eaten raw, baked in a pie or cooked into jam, stone fruits and berries are always incredibly delicious. I’ve also had some recent requests for more “pie classes” passing along tips and how-to’s on all things crust. Today I’m sharing a video on how-to make a lattice crust. If you give it a try I would love for you to post a photo of your pie on Instagram and hashtag #savingroomfordessert so we can see how it turned out!
Check out our video on how-to make a lattice pastry crust
Peaches are naturally sweet so adding a little bite of tartness from the raspberries makes for a nice balance. Plus I love this little bit of pink color dotted throughout the pie!
A warm slice of pie is a heavenly treat, but allowing it to come to room temperature before slicing will yield cleaner pieces.
The juices thicken as they cool but if you’re not going for pretty slices, I say eat it warm from the oven with a scoop of your favorite ice cream!
Peaches and (ice) cream are a wonderful pair. Don’t miss making this amazing pie while the peaches are ripe, aromatic and oh so tasty!
Juicy, sweet summer peaches are combined with tart raspberries for a wonderful seasonal dessert. Topped with a flaky, lattice weaved crust, this pie is a family favorite!
- 1 Double Crust Pastry Recipe
- 6 cups peeled, sliced fresh peaches
- 6 ounces raspberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- dash of ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon almond extract
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1 large egg
- 1 tablespoon milk
Line a large baking sheet with foil and set aside. Prepare double pastry crust. Roll out 1 disc of dough and fit into a 9-inch deep dish pie plate. Place the prepared pastry on the foil lined baking sheet. Set aside. Preheat oven to 425 degrees.
Peel and slice 6 cups of peaches and place in a large mixing bowl. In a small mixing bowl, whisk together the sugar, cornstarch, cinnamon and nutmeg. Pour over the peaches and toss gently to combine. Layer 1/2 the peaches in the prepared pastry. Spread 1/2 of the raspberries over the peaches. Add the remaining peaches and any juice, then top with the last of the raspberries. Set aside.
Roll out the remaining half of pastry into a circle larger than the top of the pie plate. Cut into equal width strips. Starting in the middle, lay one strip of dough across the middle of the pie. Select every other piece of dough and add to the top of the pie. Weave the remaining slices of dough in the opposite direction. Trim excess from strips. (See video for step by step directions.)
Dampen the edges of the crust with water and fold up the overhang. Press to seal. Crimp the edges in a decorative pattern.
Whisk together 1 large egg and 1 tablespoon milk. Lightly brush the egg mixture over the entire pie. Sprinkle with additional sugar if desired. Bake (on the foil lined pan) at 425 degrees for 15 minutes, reduce the heat to 400 and continue baking for about 45 more minutes. Check the pie after 30 minutes of baking and cover with foil if needed to prevent over browning.
Cool to room temperature or serve slightly warm.
Delicious topped with your favorite ice cream.
A cooled pie will hold together better but it's hard to resist a warm slice of this deliciousness! The filling will thicken as it cools.
After about 24 hours, be sure to store leftovers well covered in the refrigerator.
Flaky and buttery, this is a simple and delicious pastry for all your pie recipes. This recipe makes enough dough for a double crust or two single/bottom crusts.
- 2 1/2 cups unbleached, all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon table salt
- 8 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
- 1/3 cup solid shortening (Crisco)
- 6-7 tablespoons ice cold water
Combine the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add the butter and shortening and process (using short bursts/pulses) until the mixture resembles a coarse meal. (There should be some small pea sized pieces of butter visible.) Add 3 tablespoons of the cold water and pulse a few times to combine. Add 3 more tablespoons water and process until the dough until the dough starts to hold together. Don't over process. Add one more tablespoon of water if needed - for a total of 7 at the most.
Gather the dough together and divide in half. Form each half into a flat disc. Wrap each disc with plastic wrap and refrigerate at least 30 minutes or up to 3 days. You may need to let it come to room temperature for 15 minutes for easier rolling if it's too cold.
Place a disc of dough on a lightly floured, clean work surface. Using a rolling pin, start in the middle of the dough and push outward with even pressure. Start again in the middle and press outward but move around like you're hitting all the numbers on the face of a clock. Start at 12 o'clock, move to 2 o'clock, etc. until the dough is in a circle big enough to allow for a 1-inch overhang. Trim excess dough with kitchen shears.
Fill and top with the remaining pastry in your favorite design. Bake according to recipe directions.
TIPS: It is nearly impossible to roll out dough on a hot counter top. Marble surfaces are popular for rolling dough because they are cool. You don't need marble but make sure the surface is cool and the inside of your kitchen is not overly hot.
Run your hand over the dough as you roll it out to check for thick or thin spots. The dough should be an even thickness.
Never stretch the dough. Ease it into the pie plate and scoot around if needed to fit properly. Don't pull it and cause thin spots that will not cook evenly.
Don’t forget to PIN to your favorite dessert board!
Here are a few of my favorite tools used while making this pie (click on the photos for more information):
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
I first fell in love with this fruit combination in the delicious, and super easy, Fresh Peach & Raspberry Clafoutis. This lovely recipe for Easy Raspberry Peach Crumble from Mom on Timeout needs to be next on my list – it looks fantastic! For a quick and nutritious treat, try this Peach Raspberry Smoothie from Two Peas & Their Pod and I can’t wait to make this beautiful Peach Raspberry Freezer Jam from Valerie’s Kitchen. I don’t think I can skip this creative Raspberry Peach Swirl Fruit Leather from Country Cleaver – great for kids and after school snacks!
Thank you so much for stopping by! I hope you have a wonderful week.