How To Make Deep-Dish Peach-Raspberry Pie
Grab a bite of this luscious Peach-Raspberry Pie, bursting with fruity flavors of sweet peaches and tart raspberries, for a vibrant and rich dessert!
- 3¾lbpeaches,(10 cups)
- Flaky Pie Dough
Preheat the oven to 375 degrees F and position a rack in the lower third.
In a bowl, toss the peaches and raspberries with the sugar, cornstarch, and salt.
Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about ⅛-inch thick
Line a 9½x1¾-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.
Roll out the smaller piece of dough to a 12-inch round, and lay it over the filling. Press the edges together. Trim the overhang to ½-inch, fold it under itself and crimp.
Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.
Bake the pie for about 2 to 2¼ hours until the filling is bubbling and the crust is golden brown. Cover the edge of the pie with foil if it begins to darken.
Let cool for 5 hours at room temperature.
Serve and enjoy!
- Calories: 389.42kcal
- Fat: 1.67g
- Saturated Fat: 0.10g
- Monounsaturated Fat: 0.35g
- Polyunsaturated Fat: 0.71g
- Carbohydrates: 96.38g
- Fiber: 12.45g
- Sugar: 77.18g
- Protein: 5.00g
- Sodium: 38.86mg
- Calcium: 49.13mg
- Potassium: 948.26mg
- Iron: 1.76mg
- Vitamin A: 69.88µg
- Vitamin C: 52.24mg
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