Blushing Peach Pie
Capture the essence of summer with this luscious Blushing Peach Pie, a delightful dessert bursting with the flavors of juicy peaches and vibrant raspberries. This fruit-forward pie combines the natural sweetness of ripe peaches with the tart pop of fresh raspberries, all perfectly spiced with a hint of cinnamon and balanced by a touch of lemon juice. Tucked inside a flaky, golden crust brushed with an egg wash and optional coarse sugar for extra sparkle, this pie bakes to perfection, creating a bubbling, aromatic filling that’s irresistibly inviting. Whether served warm with a scoop of creamy vanilla ice cream or enjoyed on its own at room temperature, Blushing Peach Pie is the ultimate seasonal treat for gatherings, celebrations, or simply indulging in the essence of fresh summer fruit. Perfectly sweet, beautifully blushed, and packed with homemade charm, this pie is a must-try for fruit dessert lovers!
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Recipe Information
Ingredients
- 6 large Fresh peaches
- 1 cup Raspberries
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 rounds Pie crust (store-bought or homemade)
- 2 tablespoons Unsalted butter
- 1 large Egg
- 1 tablespoon Milk
- 1 tablespoon Coarse sugar (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel, pit, and slice the peaches into thin wedges. Place the slices in a large mixing bowl.
Add the raspberries, granulated sugar, brown sugar, cornstarch, ground cinnamon, lemon juice, and vanilla extract to the peaches. Gently toss everything together until the fruit is evenly coated. Set aside to rest for 10 minutes.
Roll out one pie crust and fit it into a 9-inch pie dish. Allow the edges of the crust to hang over the rim slightly.
Pour the peach and raspberry filling into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of the unsalted butter.
Roll out the second pie crust and place it over the filling. Trim any excess crust, then crimp the edges to seal the pie. If desired, create a decorative crimp or edge design.
Using a sharp knife, cut a few small slits in the top crust to allow steam to escape while baking.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the top crust, then sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips and transfer it to the oven. Bake for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to set before serving.
Serve slices warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
4139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 642.1 g | 233% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 312.7 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 266 mg | 20% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2931 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
