Pie fresh out of the oven, photographed from above. Crust has vents shaped like leaves, with additional dough leaves creating a circular pattern on the crust.

Peach Raspberry Pie

My favourite pie, hands down, is this peach raspberry double-crust.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8


Pie Crust

  • 2 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 sticks Cold , unsalted butter (1 cup)
  • 5–7 tbsp Ice water


  • 4 lbs Peaches (about 8 medium) Peeled and sliced
  • 1/2 pint Raspberries
  • 1/2 cup Sugar
  • 1/4 cup All-purpose flour
  • 2 tbsp Cold, unsalted butter cut into pieces

Egg Wash

  • 1 egg
  • 2–3 tbsp milk


  1. Make pie crust: Place flour, sugar and salt in a large bowl; stir to combine. Cut butter into small cubes and add to the flour mixture. Cut butter into flour using a pastry cutter or two knives, until the butter is broken down into tiny but discernible lumps with the flour.

  2. Mix in ice water with a fork until dough just comes together. Press some of the dough between your fingers to check the consistency, it should hold together well. Lightly knead the dough until all crumbs are incorporated into a craggy ball of dough. Don't over-knead at this point, but under-kneading will make fora  crumbly dough when you go to roll it out, so aim for fairly smooth ball.

  3. Divide the ball of dough into two, and press each half into a flat disk onto a piece of plastic wrap. Chill in the fridge for about 50 minutes. (If you forget it in there for longer than that, you'll just need to let it rest a bit when you remove it from the fridge before rolling it out)

  4. Lightly flour your work surface, and roll out your first dough half to approximately 1/8" thick. I always take my pie plate and hold it over the dough to see if it's been rolled out large enough. Use the rolling pin to lift the dough by gently rolling the dough onto the pin, starting from one of the edges. Drape the pastry over the pie plate, adjust to fit evenly over the dish and resist the temptation to fuss with it or press it down into the dish. Transfer to the fridge to chill for 30 minutes.

  5. Make the filling: Combine the peaches, sugar and flour, stir to combine. Add the raspberries last and combine gently to keep them intact as much as possible.

  6. Make Egg Wash: beat egg and milk together in a small bowl. Have a small brush ready. Cut up the final two tablespoons of butter and set aside. Roll out your second pie crust.

  7. Grab the bottom crust out of the fridge and add the fruit filling—if the mixture is looking really juicy sprinkle with a few more tablespoons of flour. Dot with butter. Grab the reserved Egg Wash and brush it onto the edges of the bottom pie crust. Use your rolling pin to pick up the top crust and place on top. Using a knife, trim the excess dough from the sides of the pie dish. Go around the edges of the dough crimping the top and bottom crust together by placing your index finger under the crust and pushing up while pressing down on either side with your other index finger and thumb. Chill in the fridge for 20 minutes or so.

  8. Heat oven to 425°

  9. Remove pie from fridge and cut vents in the top crust. You can either cut simple slits on top of your crust or get creative with them. I like to cut out leaf shapes in the centre. Then I take some of the extra dough, cut it into more leaves as needed, and use Egg Wash to "glue" the pastry leaves onto the top crust to make a decorative pattern. 

  10. Last step before baking: brush the entire top crust and edges with Egg Wash, and sprinkle with coarse sugar. Bake at 425° for 20 minutes. Reduce heat to 350°, and bake for 30 – 40 minutes more until the fruit is bubbling and the crust is golden. Resist slicing the pie for about 20 minutes or so to allow the filling time to thicken up slightly. I like to serve with some vanilla bean ice cream on the side.