This double-crust peach-berry pie is a perfectly balanced blend of sweet peaches and tart raspberries. Make it when your peaches are ripening too fast!
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
301 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Bake in the preheated oven until crust is golden brown, about 45 minutes.
Step 3
Place peaches and berries in a colander for about 15 minutes to drain any excess liquid, then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon.
Step 4
Place one pastry into the bottom of a 9-inch pie pan. Pour fruit filling into pastry, dot with butter, and top with remaining pastry. Cut vents in top pastry and sprinkle with coarse sugar.
Ingredients
1 teaspoon ground cinnamon
3 tablespoons all-purpose flour
4 cups fresh peaches - peeled, pitted, and sliced
1 cup fresh raspberries
2 (9 inch) pie crusts
1 tablespoon coarse granulated sugar
2 tablespoons butter, softened and cut into pieces
