Raspberry Peach Pie Recipe

If you’re a fan of sweet and tart flavor combinations, this pie recipe is just what you’re looking for. Delicious filling made with fresh raspberry and peaches mixed with just the right amount of cinnamon and nutmeg baked in a flaky golden crust. Serve it in the springtime or surprise friends and family with this tasty homemade pie this Thanksgiving. It just might be their new favorite!
Makes: 8-10 servings
Skill Level: Beginner

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Step 1

Preheat oven to 425°F.

Step 2

In large bowl, stir together sugar, flour, cinnamon and nutmeg until well combined. Add peach slices and raspberries and stir until peaches are well coated.

Step 3

Gently unroll pie crust and fit into 9 in. pie pan. Pour peach mixture into crust. Scatter chunks of butter over top.

Step 4

On lightly floured surface, gently unroll second pie crust. Cut into 3/4 in. strips. Place strips horizontally, then weaving in vertically, across the top of the pie, trimming so that each strip comes to the edge of the pie. Fold bottom crust over strips and crimp. Beat egg with 2 tablespoons water until well combined. Brush over strips and edges of pie.

Step 5

Place on cookie sheet (to catch drips) and bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool completely in pan on cooling grid.

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Flaky Pie Crust (1 recipe or 1 box (14.1 ounces) refrigerated pie crusts)

granulated sugar

3/4 cup granulated sugar

all-purpose flour

1/2 cup all-purpose flour

ground cinnamon

1/4 teaspoon ground cinnamon


pinch nutmeg


4-5 firm peaches (about 1-3/4 pounds, peeled and cut into 1/4 in. slices)

fresh raspberries

6 oz. fresh raspberries


2 tablespoons butter (cut into small chunks)


1 egg

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