Lattice Topped Peach Raspberry Pie

This family favorite is dolled up with a decorative crust. The combination of fruit is what makes this Lattice Topped Peach Raspberry Pie so exquisite!

Peach Raspberry Pie

Disappearing  Peach Raspberry Pie!

I got one bite of this Lattice Topped Peach Raspberry Pie…all the rest disappeared.  I took this beauty to our annual 4th of July cookout along with a frozen grasshopper pie and sour cream corn dip.  This was Bill’s request…and I have to admit it was darn tasty!  The combination of peaches and raspberries has become a favorite…especially with juicy summer peaches and perfect red berries.  I love a sliver with a scoop of vanilla ice cream.  Next year I’ll bake two!
Peach Raspberry Pie

Lattice Topped Peach Raspberry Pie

Serves 8 servings     adjust servings

Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins

A sublime dessert featuring ripe red raspberries and juicy peaches! A lattice crust makes it even more special! Adapted from Rosy Levy Beranbaum.

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 ¾-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 ⅛ 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 ¾-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 ½ 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 ⅛ inch thick.
    13. Cut ten ¾-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark ¾-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 ¾-inch away from the last one. Unfold the three folded strips. Fold back the original two strips, set a third perpendicular strip of dough ¾ 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.

    by

    Recipe Notes

    Prep time does not include chilling time.
    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 508kcal Calories from fat 233
    % Daily Value
    Total Fat 26g40%
    Saturated Fat 16g80%
    Transfat 1g
    Cholesterol 72mg24%
    Sodium 187mg8%
    Carbohydrate 65g22%
    Dietary Fiber 4g16%
    Sugars 33g
    Protein 6g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g
    Did you make this recipe?
    Leave review!
    We are off on yet another vacation this week…visiting relatives on both sides of the family.  I’m limiting my posts…and will catch up with all of you upon our return!  xoxo

     

    Comments

    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. Three-Cookies says:

      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. Parsley Sage says:

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

    10. At Anna's kitchen table says:

      Have a lovely vacation!
      What a gorgeously summery pie!

    11. Tina (PinayInTexas) says:

      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. Prize winning pie!

    15. Veronica Gantley says:

      Peach and raspberries are a wonderful combination. Thanks for sharing

    16. Torviewtoronto says:

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

    17. lovely colorful pie…have fun!!!

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

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

    20. Inside a British Mum's Kitchen says:

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

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

    22. That is one beautiful pie.

      Lisa~~
      Cook Lisa Cook

    23. 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

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

    25. 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

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

    27. 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.

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

    29. Peaches and raspberries! Sounds great to me!

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

    31. Lauren Hairston says:

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

    32. Luv'n Spoonfuls says:

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

    33. 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!

    34. Cheap Ethnic Eatz says:

      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.

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

    36. Katie @ This Chick Cooks says:

      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 🙂

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

    38. Lola Lobato says:

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

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

    40. Cassie @ Bake Your Day says:

      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!

    41. Butrcreamblondi says:

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

    42. Roz from 'la bella vita' says:

      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!

    43. 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!

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

    45. Kim McCallie says:

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

    46. 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

    47. Erin of HomeSavvyAtoZ.com says:

      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!

    48. 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!

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    1. […] book twice! It first appears in Chapter 20 and then again in Chapter 36.) The recipe I use is from That Skinny Chick Can Bake and it is so darn […]

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