Rustic Raspberry-Peach Pie

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Rustic Raspberry-Peach Pie

star rating (9) rate this recipe »
Published prior to 2008

And the "rustic" part of this pie is… not making it with either a traditional single crust, or classic double crust, but with a hybrid. One large crust envelops most of the filling, but leaves a bit exposed: a gorgeous, ruby-red crown on this bubbling fruit pie.

There are various fruits you can use here, depending on personal taste. We like a combination of raspberries and peaches; but a mixture of various berries; or all berries, or all peaches would work equally well.

Pastry
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon (1/2 ounce) granulated sugar
1 heaping teaspoon salt
1 cup (2 sticks, 8 ounces) unsalted butter, cut into pats
1 large egg
3 tablespoons (1 1/2 ounces) milk

Filling
1/3 cup (1 1/2 ounces) Instant ClearJel®, cornstarch, or quick-cooking (Minute)  tapioca (2 ounces)
1 cup (7 ounces) granulated sugar
6 cups total (about 21 ounces) fruit: a combination of raspberries* and diced  peeled peaches is tasty
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg
coarse white sparkling sugar, for topping

*Frozen raspberries are fine; they’re much less expensive than fresh.

To make the pastry: Stir together the flour, sugar, and salt. Work in the butter–using your fingers, a pastry blender, or a mixer–until the mixture is unevenly crumbly; some pea-sized pieces of butter should remain intact.

In a separate bowl, whisk together the egg and milk. Drizzle it over the flour mixture, mixing till the dough becomes cohesive. Squeeze it together, and divide it in half. Shape each half into a flattened disk about 1" thick, rolling the edges of the disks on a floured surface to smooth them out. The two disks should end up looking like a couple of oversized hockey pucks. You’ll use one piece of pastry for this pie; the other can be saved for a future pie. Or make two pies at once. Either way, wrap both pieces of pastry in plastic, and refrigerate for 30 minutes. After 30 minutes, take both out of the fridge. If you’re not going to use one of the pieces right away, wrap it in aluminum foil and freeze for up to 2 months.

Place the pastry disk on a well-floured surface; a silicone rolling mat is a real plus here. Roll the pastry into a 14" round. Center the pastry in a 9" pie pan; its edges will hang over the edge of the pan. Refrigerate while you prepare the filling.

Preheat the oven to 350°F.

To make the filling: Stir together the sugar and thickener in a large bowl. Add the fruit, vanilla, and spice, stirring to combine. Spoon the filling into the crust. Carefully bring the edges of the crust up over the filling. They won’t meet in the center; you’ll leave about 4" of filling exposed. Brush the crust with milk or cream, and sprinkle with coarse white sparkling sugar, if desired.

Bake the pie for 1 hour, until the filling is bubbling and the crust is brown. Remove the pie from the oven, and allow it to cool completely before serving. (If you cut it while it’s hot, you run the risk of filling "lava-flowing" into the center.)
Yield: 8 servings.

Reviews

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  • star rating 08/31/2014
  • virginiagal from burke, va
  • I have baked this pie twice. I am an experienced baker. both times I used a lattice crust ( I used a different recipe for the crust) one third cup of clear jell was too much clear jel for the combination of 3 1/2 peaches to 2 1/2c raspberry. it was too dry and thick. I phoned the help line and the baker said that usually 1-2 tablespoons of clear jel are required for a 9 inch pie. I baked it using 2 tablespoons and it was still too runny. next time I will use 3-4 tablespoons. the filling is delicious but I can't seem to find the right combinations .
  • star rating 07/06/2014
  • bettyisahomemaker from KAF Community
  • Great suggestion on the peach-raspberry combo - it's lovely! I did reduce the sugar to 1/2 cup since my peaches were quite sweet. I also substituted almond extract for the cinnamon, since I was also making an apple pie with cinnamon for the occasion. Only thing that seems off about this recipe is the wet-dry ratio of the crust components. Despite a humid day here in Texas, it was too crumbly to hold together and I ended up adding 1/4 cup of cold water in efforts to shape it into the "puck" before chilling. I doubt if my substitution of almondmilk had an adverse effect. Next time I'll just use the same crust from the apple pie recipe (the KAF guaranteed one, which I highly recommend)!
    I'm sorry you had difficulty with the crust portion of this recipe, but do appreciate your comments. And remember, you can always call our Baker's Hotline at 855-371-2253 to help you troubleshoot a recipe. Barb@KAF
  • star rating 06/17/2012
  • julietlibes from KAF Community
  • Made this for my mom's birthday party. It was a smash hit with kids and adults alike. Some people had it with vanilla ice cream but it was great without too. I ran out of regular sugar so I made the filling with organic brown sugar mixed with cornstarch, with no problems. I got comments like "you should sell this" and "could you make this again for Independence Day"? It was pretty simple to put together. Thanks KAF for another fantastic recipe.
  • star rating 01/22/2012
  • cattyrdz from KAF Community
  • Delicious recipe! I had a lot of frozen mango and mix of frozen berries, so I substituted the peaches and raspberries for these and EVERYONE LOVED IT! I also used cornstarch. The crust is also very easy to make and it tastes very good! One more excellent recipe from King Arthur that I'm including into my recipes to make again and again!
  • star rating 07/17/2011
  • eliza from woodstock, vt
  • This tastes really good. In the interest of full disclosure, I didn't have vanilla, so I used the seeds from half a vanilla bean along with the cinnamon. This was more delicious than should be legal. Alas, though, when raspberries and peaches are in season are the worst possible time to try to make pie crust. I made this on a really hot, humid day, and experienced a total crust disaster. It completely fell apart while I tried to fold it over the mount of fruit. Luckily a) the crust recipe makes enough for 2 crusts and b) I'm an experienced enough baker to think to roll out the second crust and throw it all in a pan. I fashioned the bottom disaster crust into a top crust and ended up with a delicious, albeit unattractive, pie in a pan. I think I'll try this again on a less humid day - maybe in the winter with frozen fruit when I need a taste of summer.
    Sounds like summer gave you peaches and raspberries and you made the best dessert! Hmmm.....reminds us of life giving us lemons and making lemonade? Your use of fresh ingredients and finicky pie crust resulted in a baking success -enjoy the baking journey! Irene @ KAF
  • star rating 08/02/2010
  • crit from KAF Community
  • Oh my -- what a pie Rave reviews from all who ate it! was a wonderfully easy recipe and has been shared with many. Made one all peach - the second one peach/fresh blueberry. Used cornstarch.
  • star rating 07/29/2010
  • Mila from Norwich, VT
  • This recipe is FANTASTIC! I always enjoy making my own crust and this is an easy new crust recipe that tastes just as good as the more complicated ones. I used one half of the dough and froze the second. It wasn't long before everyone was asking me to bake another pie! Easy, simple, delicious!
  • star rating 07/14/2009
  • Patricia from Round Rock, TX
  • Pies are not my forte' in baking. But.... I made this recipe using a combination of fresh peaches and fresh blueberries and got my biggest rave reviews ever!!! Next time, I'm going to try a combination of fresh peaches and blackberries. The crust is light and flaky. After lightly brushing the top crust with half and half( i ran out of milk!!), I sprinkled a light dusting of turbinado sugar on the top crust. After baking for 1 hour, I placed the pie under the broiler for about a minute and a half. Keep your eye on the pie!!! The broiler finish added a lovely, crunchy texture. We enjoyed the fruity goodness with a scoop of premium vanilla bean ice cream. Next time, I'll try dulce de leche or creme fraiche ice cream. Yummmy!!!! Thank you King Arthur for yet another praise worthy recipe and kudos to your hot line baking gurus!!!
    Thanks Patricia! It is the enthusiasm of baker's such as yourself that inspire us!
  • star rating 01/09/2009
  • Jenni from Pittsburgh, PA
  • This is absolutely delicious. I've made it twice: once with raspberries and peaches, and once with blackberries. Both were wonderful, and everyone loved the crust. I've made good pie crusts in the past, but this is the one that has received the most raves. And I love that I didn't have to mess with a top crust. Try this recipe, even if you are a pie-crust-novice!!
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