This family favorite Peach Raspberry Pie Recipe is dolled up with a decorative crust. The combination of fruit is what makes this Lattice Topped Peach Raspberry Pie so exquisite!
With sweet. juicy summer peaches and ripe raspberries providing a tantalizing balance of sweet and tart, there is a magical nature to every bite. A peach raspberry pie is summer at its best!
Lattice Topped Peach Raspberry Pie
I got one bite of this Lattice Topped Peach Raspberry Pie, and all the rest disappeared. Many summers ago, I took this beauty to our annual 4th of July cookout along with a frozen grasshopper pie and sour cream corn dip.
Though this pie was Bill’s request, I have to admit it was darn tasty! The combination of peaches and raspberries has become a favorite, especially in the summer when both fruits are at their peak. Served with a scoop of luscious vanilla ice cream, a homemade peach pie cannot be beat!
How to Select Peaches
When selecting peaches to eat or use in baking, use all your senses when choosing your fruit. The peaches should have a sweet, fruity aroma. Pro-Tip: Look at the stem end for any green tinge which means the peaches were picked too soon. These peaches most likely won’t ripen. Plus the fruit should be heavy for its size if you want a juicy peach!
Tips for Making the Best Peach Raspberry Pie Recipe
With the sweet, juicy peaches and the slightly tart raspberries, this combination of fruit will win you over. Make sure to bake your pie with peak of the season peaches, whether fresh or frozen, and ripe, flavorful raspberries.
PRO Tip: To peel your peaches, put a pot of water on to boil. Slice an X on the non-stem end of each peach, just through the skin. Then place a few peaches at a time into the boiling or simmering water for 1-2 minutes, then remove to a bowl of ice water.
The peach skin will then practically slip off the peaches. After removing the skin, cut the peach in half, from stem to bottom and twist to reveal the pit.
Remove the pit, then slice each peach and place the slices in a bowl. PRO-Tip: Sprinkling a little lemon juice over the peaches will prevent them from browning or oxidizing while prepping the crust.
The addition of cream cheese helped make for a pliable crust. Plus, the baking powder and vinegar added to the flakiness. This was one of the easier pie dough recipes to shape and manipulate.
Baking a Peach Pie
Bake the pie until the filling is bubbling. This ensures the cornstarch has thickened the peach juices.
If the crust is getting too dark before the filling is properly cooked, carefully cover the edges of the crust with foil. The foil will help reflect some of the heat and minimize browning.
This post was originally shared in August, 2011. The text and photos were updated in 2019.
More Summer Pie Recipes:
- Easy Peach Crumb Pie
- Strawberry Cream Pie
- Grasshopper Pie
- Razzleberry Pie
- Blueberry Peach Custard Pie
- Homemade Rhubarb Pie
- Layered Ice Cream Pie
- Stars and Stripes Berry Pie
- Chocolate Ice Cream Pie
- More Pie Recipes
Lattice Topped Peach Raspberry Pie
A sublime dessert featuring ripe red raspberries and juicy peaches! A lattice crust makes it even more special! Adapted from Rosy Levy Beranbaum.
- Prep Time: 45 mins
- Cook Time: 50 mins
- Total Time: 1 hour 35 mins
- Yield: 8 servings 1x
- Category: Dessert, Pie
- Method: Mixing, Baking
- Cuisine: American
- 12 tablespoons cold butter
- 1 1/2 cups flour
- 3/4 cup cake flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup plus 1 tablespoon cold cream cheese
- 3 tablespoons heavy cream
- 1 tablespoon cider vinegar
- 2–3/4 pounds ripe peaches (about 8 medium)
- 1 cup fresh raspberries
- 1 tablespoon fresh lemon juice
- 2/3 cup sugar
- Pinch salt
- 4 teaspoons cornstarch
- 2 tablespoons milk
- 1 Tbs. turbinado sugar or granulated sugar
- Cut the butter into 3/4-inch cubes. Add flour, cake flour, salt, and baking powder to food processor and process for a few seconds to combine.
- Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds till mixture resembles corn meal. Add the butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses.
- Add the cream and vinegar and pulse in short bursts until the dough starts to come together; the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Press the dough together to form a mass.
- Cut the dough in half. Shape one-half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes.
- Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s soft enough to roll, 10 to 15 minutes.
- Roll it out to a 13-inch round of 1/8 inch thickness.
- Carefully place the dough into a 9-inch pie pan. Fit the dough into the pan. Trim the dough so there is about a 3/4-inch overhang. Fold the overhang underneath itself to create an edge. Cover the dough-lined pie plate with plastic wrap and refrigerate.
- Peel the peaches. Halve each peach, remove the pit, and slice each half into eight thin wedges; you should have 6 cups.
- Put the peaches in a large bowl and sprinkle the lemon juice over them. Sprinkle on the sugar and salt and toss gently to mix. Let sit at room temperature for at least 30 minutes and up to 12 hours. Transfer them to a colander; place the colander over a bowl to collect the juices; you should have almost 1 cup of liquid.
- Pour the juices into a small saucepan set over medium heat. Boil down the liquid, swirling but not stirring, until it’s syrupy, about 10 minutes; it should reduce to about a 1/2 cup, depending on how much liquid you started with. Set aside to cool for 1 or 2 minutes.
- Transfer the peaches to a bowl and toss them with the cornstarch until all traces of cornstarch have disappeared. Pour the reduced peach juices over the peaches, tossing gently.
- Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11×14-inch or larger rectangle. It should be no more than 1/8 inch thick.
- Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel.
- Stir the peach filling a few times, then carefully fold in the fresh raspberries and pour it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip for the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie.
- Unfold the two folded strips so they lie flat on top of the perpendicular strip. Now fold back the strips that weren’t folded back last time (the first, third, and fifth ones).
- Lay a second perpendicular strip of dough about 3/4-inch away from the last one. Unfold the three folded strips. Fold back the original two strips, set a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.
- Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips. Flute the edges if desired.
- Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. Heat the oven to 425°.
- When the pie has chilled , brush the lattice with the milk and sprinkle on the sugar.
- Set the pie directly on foil-lined baking sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil to avoid over-browning.
- Let the pie cool on a rack until the juices have thickened, 3 hours.
Prep time does not include chilling time.