overhead of a slice of peach raspberry pie on a plate

Peach Raspberry Pie

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 slices


A peach and raspberry filled pie that’s easy to make with pre-made pie crusts and perfect for summer!


  • 1 recipe of your favorite pie crust (Two 9” pie crusts)
  • 6 medium Peaches
  • 1/4 C Light brown sugar
  • 3 tbsp Flour
  • 1 tsp Cinnamon
  • 1 tsp Pure vanilla extract
  • 1 pk (6oz) Raspberries


  1. Preheat oven to 350°F.
  2. Line pie plate with one of the crusts. Trim edges to overhang about a 1/2 inch.
  3. For the filling:
  4. Remove the skin from the peaches and slice length wise into pieces.
  5. Sprinkle flour, brown sugar, cinnamon and vanilla extract over the peaches. Toss to coat the peaches.
  6. Add raspberries and stir to combine. Pour filling in prepare pie crust.
  7. Top with the second pie crust. Pinch edges together with your finger.
  8. Cut at least four air vents in the top of the crust.
  9. Bake at 350°F for 40-45 minutes until crust starts to turn light brown.
  10. Remove from oven and cool completely before cutting. Serve with ice cream or whipped cream.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: summer desserts, fresh peach pie, easy peach pie