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Peach Raspberry Pie

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Recipe photo courtesy of VICTORIA PEARSON

This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.

Source: Martha Stewart Living, June 1997
Yield

Ingredients

Directions

Cook's Notes

This pie also tastes good with a crunchy sweet crust: Forgo the egg wash, brush the pastry with cold water, and sprinkle with sugar.

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Reviews

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  • MmRMT17
    16 JUL, 2013
    Jennifer- I'm new at pie too! A trick I learned is to put about 2 tablespoons of regular large oats evenly spread over the bottom crust after you put in the pan, before adding your fruit. They absorb excess moisture but you don't know they're there!
    Reply
  • JenniferHalpern
    8 JUL, 2012
    This pie tastes delicious. The crust is the perfect combo of salty and sweet. My pie took way longer to get golden brown and bubbly than the 60 min. the recipe instructs. Also, I followed the recipe exactly, and the bottom crust didn't hold together and even with an extra 1/4 cup of flour the filling was so soupy. I've had this problem with other fresh fruit pies, too. I'm a newbie at pies; pie experts: any suggestions?
    Reply

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