Deep-Dish Peach-Raspberry Pie


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  • Servings: Makes one 9 1/2-inch deep-dish pie
  • Time(Other): plus cooling

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  • 3 3/4 pounds peaches, peeled and sliced (10 cups)
  • 3 cups raspberries
  • 3/4 cup sugar, plus more for sprinkling
  • 1/4 cup cornstarch
  • Pinch of salt
  • Flaky Pie Dough

How to make this recipe

  1. Preheat the oven to 375° and position a rack in the lower third. In a bowl, toss the peaches and raspberries with the 3/4 cup of sugar, the cornstarch and the salt.

  2. Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick. Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.

  3. 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 1/2 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.

  4. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 to 2 1/4 hours. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.

Contributed By Published August 2007

480331 recipes/deep-dish-peach-raspberry-pie 2013-12-06T23:23:50+00:00 Grace Parisi summer|test-kitchen|baking|american|desserts|pies-and-tarts|8|make-ahead|afternoon-tea august-2007,Peach Pie,Raspberry Pie,Summer pie,berry pie,raspberry dessert,Grace Parisi recipes,deep-dish-peach-raspberry-pie 480331

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