Ingredients
Scale
- 2 recipes All Butter Pie Crust
- ¼ cup cornstarch
- ⅔ cup granulated sugar
- 12 ounces fresh raspberries, washed and drained
- 16 ounces frozen peaches, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F.
- Prepare two all-butter pie crusts in a 9-inch pie plate and chill before use.
- In a small bowl, combine cornstarch and sugar.
- In a large bowl, mix fresh raspberries and drained peaches with lemon juice and vanilla extract. Sprinkle with the sugar mixture and toss gently to coat.
- Spread the fruit mixture into the prepared pie crust.
- Place the top crust over the filling, crimp edges, cut slits for steam to escape, brush with egg wash, and sprinkle sanding sugar on top.
- Bake on a rimmed baking sheet for 10 minutes at 425°F; then lower temperature to 350°F and bake for an additional 45-55 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 125g)
- Calories: 220
- Sugar: 15g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg