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Overhead view of Peach raspberry pie slice on a white dessert plate

Lattice Topped Peach Raspberry Pie

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This family favorite Raspberry Peach Pie Recipe is dolled up with a decorative crust. The combination of fruit plus the  Lattice Pie Crust is what makes this pie so exquisite! This homemade pie will rival what your grandmother made, simple old-fashioned deliciousness!

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!

Peach Raspberry Pie in a white pie plate

 Peach Pie Recipe with Raspberries

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!

Overhead view of Peach pie recipe with raspberries slice on a white dessert plate

Tips for Making  the Best Peach 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.

Overhead view of Lattice Topped Peach Raspberry Pie

This post was originally shared in August, 2011. The text and photos were updated in 2019.

More Summer Pie Recipes:

Lattice Topped Peach Raspberry Pie

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 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Yield 8 servings

Ingredients

Crust:

  • 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

Filling:

  • 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

Glaze:

  • 2 tablespoons milk
  • 1 Tbs. turbinado sugar or granulated sugar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Roll it out to a 13-inch round of 1/8 inch thickness.
  7. 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.
  8. Peel the peaches. Halve each peach, remove the pit, and slice each half into eight thin wedges; you should have 6 cups.
  9. 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.
  10. 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.
  11. 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.
  12. 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 11x14-inch or larger rectangle. It should be no more than 1/8 inch thick.
  13. 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.
  14. 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.
  15. 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).
  16. 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.
  17. 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.
  18. Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. Heat the oven to 425°.
  19. When the pie has chilled , brush the lattice with the milk and sprinkle on the sugar.
  20. 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.
  21. Let the pie cool on a rack until the juices have thickened, 3 hours.

Notes

Prep time does not include chilling time.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 486Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 54mgSodium: 245mgCarbohydrates: 72gFiber: 5gSugar: 39gProtein: 6g

HOW MUCH DID YOU LOVE THIS RECIPE?

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Attendees at a 4th of July gathering
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59 comments on “Lattice Topped Peach Raspberry Pie”

  1. That is one fine looking pie! I am a raspberry fanatic — it was my favorite pie growing up. (But I love them so much I eat ’em before they can be baked!) I’ve never dared to make a lattice top; you’ve inspired me!

  2. This pastry dough sounds good especially if it has cream cheese in it. Looks like a perfect pie.
    Great group shot.

  3. So delicious!

  4. I’m going to pass your recipe onto my friend because her peach pie ended up bubbling over. Yours looks fantastic!

  5. I am surprised you managed to get a bite! That pastry recipe sounds delicious, esp with cream cheese incorporated in it

  6. What a beautiful pie, Lizzy! Peaches and raspberries are meant together, I think. Can I get on the list for you to bake me one next year, please? 🙂

  7. What a delicious looking pie. I would a slice of this with vanilla ice cream right now. My mouth is watering. Yummy! Hope you enjoy your vacation.

  8. what a delicious pie, love the latticed top. wish i had a slice right now!
    Enjoy your vacation Lizzy!

  9. This pie is fabulous! Great flavor combo with the raspberry and the peach…mmmmmmm 🙂 Have fun on your holiday!

  10. Have a lovely vacation!
    What a gorgeously summery pie!

  11. Lovely pie! Wish I could have a bite! 🙂
    Enjoy your vacation, Lizzy!

  12. Enjoy your time away! Thank you for leaving us this wonderful recipe before you go!

  13. Gorgeous Pie Lizzy….
    Cream cheese in the crust makes for a very easy to handle dough…your lattice looks perfect!

  14. Peach and raspberries are a wonderful combination. Thanks for sharing

  15. delicious looking pie have fun looking forward to hear from you soon

  16. lovely colorful pie…have fun!!!

  17. I can see why that didn’t last…I’ve only attempted a lattice top pie once…mine didn’t look so hot.

  18. Lizzy, this raspberry pie looks perfect! Thanks for sharing the recipe. Bookmarking this!

  19. What a stunning pie!! Perfect – you have inspired me to make one – hope mine comes out as good as yours!
    Mary x

  20. Such a gorgeous pie! I love the peach-raspberry combo. Great pics! Have a great vacation.

  21. That is one beautiful pie.

    Lisa~~
    Cook Lisa Cook

  22. This looks incredibly delicious. Lizzy, you are officially my “Queen of desserts”! I love it! 🙂

    Enjoy your holiday, rest and relax and have fun visiting your relatives! <3

  23. I like the Cris cross on top of the pie with the beautiful raspberries red color.

  24. That is one gorgeous pie, Lizzy. Love the berry and peach combination, and the crust. Such a different pie crust recipe that I have seen, with the cream cheese and heavy cream addition to the butter.
    Your pie is a “masterpiece”…almost too pretty to eat.
    You have a lovely family, and I wish you all a wonderful vacation:D
    See you when you get back!
    xoxo

  25. Aboslutely beautiful pie, Lizzy! Have a great vacation!

  26. What a beautiful pie and the combination of peaches and raspberries couldn’t be more ideal. I really must bake myslef a truly classic fruit pie like yours. It certainly seems like the ideal summer dessert.

  27. Lizzy, Such a lovely pie! Love the photo of your family! Enjoy your vacation!

  28. Peaches and raspberries! Sounds great to me!

  29. Oh great pie! Peaches and raspberries together is wonderful! Such a pretty pie with the lattice top!

  30. Oh my. This looks amazing! I love peaches and raspberries (especially together!).

  31. I too love peaches and raspberries…and they look so beautiful together. Your lattice top is perfect!

  32. I am undone. And fresh peaches and raspberries are sitting on my counter for an evening munch. My lattice work is abysmal – but it would still taste good! Happy vacation!

  33. Not a pairing of fruits I have seen often but it is a delicious one. And with both in season now the balance of sweet tart raspberries with juicy peaches is perfect.

  34. Lizzy I love Lattic topped tarts specially with berries, LOL gloria

  35. What a beautiful looking pie. What a shame that you only got one bite. I guess that is a good excuse to make another one 🙂

  36. Wow, what a seriously beautiful pie! It takes the classic flavors of peach melba and hides them under your perfect lattice crust 🙂 Great job!

  37. Beautiful looks like coming out from fairy tale book, the princess is eating the delicious pie.

  38. That is stunning. Peaches and raspberries go together so well. I might add a scoop of vanilla ice cream to go with that. 😉

  39. Your lattice top is beautiful and the whole pie sounds so delicious! I am practically living on peaches right now! 🙂 Have a blast on vacation!

  40. What a beautiful pie! Your lattice work is beautiful! Hope you have a great vacation 🙂

  41. Lizzy, I firmly can attest to the marriage made in heaven combination of peaches and raspberries. When in Iowa, I brought back some SC peaches and Kelly said she wasn’t a big fan of peaches (and her hubbie as well). I said, just try it with my raspberry (Peach Melba) sauce. They devoured it. This pie must be quite something, and I’m seriously making it when the temps dip below 100 and I turn my oven on again!

  42. Thank you so much for linking up to Fusion Fridays! Drop back by on Monday for my Weekend Wrap Up, and check out my favorites from the weekend…I just might feature your link! Have a great weekend!

  43. I’m so glad to see that you linked up this week. Thank you so much for sharing this.

  44. Your pie is beautiful and sounds delicious! Hope you’re enjoying your vacation. Thanks for sharing on Sweet Indulgences Sunday.

  45. Looks delish!! I am visiting from Lines Across My Face and I am a new follower!!! Hope you are having a great day and I see you around soon!!
    Michelle
    http://www.delicateconstruction.blogspot.com

  46. I have never experienced the raspberry peach combo and now I am dying to try it! This is a beautiful pie. Thank you so much for partying at Home Savvy today!

  47. Thanks so much for sharing your recipe with me at Cast Party Wednesday. I hope you will come back tomorrow for another party filled with GREAT RECIPES!
    Thanks,
    I hope to see you there!

  48. One of my favourite summer treats…juicy sweet peaches and raspberries are great together, and paired with buttery pastry…is a dream dessert!

  49. We’d call that breakfast around here:@) Looks great!

  50. I love raspberry pie! Looks so delicious and perfect for the summer ♥

  51. Liz, this pie is simply magical! Is there anything better than a fresh summer peach! Love the addition of the raspberries. Definitely a must make!

  52. This peach – raspberry flavor was incredible! I think I just found my new favorite pie!

  53. Yum! The combination of peaches and raspberries was SO good. Thanks!

  54. Lizzy I love lattice pies are so beautiful, love this with raspberries ! xo

  55. Peach and raspberry is a terrific flavor for pie!! This sounds so summery, Liz!!

  56. Liz, your Peach & Raspberry Summer Pie is calling my name – I love, love pies with seasonal fruit fillings! And your lattice top is just perfect!
    I certainly would not mind a generous slice right now with my cup of tea…
    Andrea

  57. Such a gorgeous pie and your lattice is beautiful!

  58. Your lattice is so pretty and I love this flavor combo!

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