By Melissa Clark
- Total Time
- 2¼ hours, plus chilling
- Rating
- 4(384)
- Notes
- Read community notes
The character of fresh raspberries can be fleeting when cooked, especially when the berries are mixed with other fruit like ripe, juicy peaches. To deepen the berry flavor in this summer pie, a little raspberry jam is mixed into the filling in place of some of the sugar. Instant (minute) tapioca serves as a clear, flavorless thickener here, with the tiny tapioca pearls echoing the texture of raspberry seeds. For a runny, syrupy pie that leaks when you cut into it, mix in the minimum amount of tapioca. Using all 3 tablespoons yields a pie with a thick, jammy filling. As for the stone fruit, peel the peaches or don't, to taste. Or substitute ripe nectarines, whose peels are less pronounced.
Featured in: The Perfect Pie for Less-Than-Perfect Berries
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Ingredients
Yield:8 servings
- 2½cups/320 grams all-purpose flour
- 1teaspoon fine sea salt
- Large pinch of sugar
- 1cup/225 grams unsalted butter (2 sticks), cold and cut into cubes
- ⅔cup/158 milliliters ice water, more if needed
- ¼cup/60 milliliters raspberry jam
- 2tablespoons unsalted butter, melted
- ¼cup/50 grams granulated sugar
- ¼cup/55 grams light brown sugar
- 1½ to 3tablespoons minute (instant) tapioca
- ½teaspoon freshly ground nutmeg
- ½teaspoon finely grated lemon zest
- ⅛teaspoon fine sea salt
- 5cups/770 grams thinly sliced peaches (about 6 to 8 medium peaches)
- 1pint/245 grams raspberries
- 1large egg
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
525 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 5 grams dietary fiber; 28 grams sugars; 6 grams protein; 347 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the dough: In a large bowl, mix together flour, salt and sugar to combine. Add cubed butter, then pinch and squeeze the butter cubes (or use a pastry blender) until the largest pieces are the size of lima beans. Drizzle in water a little at a time, mixing until the dough starts to come together into a mass, but leaving some floury bits at the bottom of the bowl. You may not need all the water, or you may need to add more water if dough doesn’t come together.
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2
Transfer dough to a lightly floured surface and press and lightly knead it together into 2 smooth balls, one slightly larger than the other. Flatten into disks, wrap in plastic wrap, and chill for 1 hour or up to 5 days.
Step
3
Heat oven to 375 degrees. Place a 9-inch pie pan on a baking sheet. On a floured surface, roll out larger ball of dough to a 12-inch circle, then drape it over the pie pan and press it into the bottom edges and along the sides. Chill in refrigerator.
Step
4
Roll second ball of dough out to an 11-inch circle about ¼-inch thick. Cut dough into 1-inch strips and reserve. (If it’s cool in your kitchen, leave the strips on the counter. If it’s warm, transfer them to a rimmed baking sheet and chill until needed.)
Step
5
In a small bowl, stir together raspberry jam and melted butter.
Step
6
In a large bowl, stir together sugars, tapioca, nutmeg, lemon zest and salt. Toss in peaches, then gently fold in raspberries.
Step
7
In a small bowl, lightly beat egg with 1 tablespoon water to make an egg wash. Brush on bottom and sides of pie dough in the pan, then spoon filling into pie pan, mounding it slightly in the center. Drizzle with jam-butter mixture.
Step
8
Use dough strips to create a lattice top, then fold and crimp the edges. Brush with more egg wash, place pie pan on a rimmed baking sheet, and bake until crust is golden and filling is bubbly, 60 to 75 minutes. Let cool to room temperature, at least 4 hours. (If you don’t want to wait, that’s fine, but filling will be runnier.)
Ratings
4
out of 5
384
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Cooking Notes
Alonna Smith
Love this recipe, though the next suggest recipe at the end of the article is your 2010 "A Fruit Pie Crust With Crunch." I see you are not following your suggestion of prebaking the pie crust, then adding the fruit filling. Did you decide that extra step was no longer needed?
Aly
I buy my tapioca and burr it in the food processor to a coarse powder. Placed in a small jar with a cutout of the amount to add to pie for different types of fruit it is always ready to go during fresh fruit season.
Corinne
It’s perfectly possible to blind bake the bottom crust, add the fruit, and then finish baking with a top crust in place. I happen to despise a soggy pie bottom and will only use this method. You are limited to few crimping techniques, however the tender, less gummy crust offsets any cosmetic issues.
Nina
You can't preface a pie with a top crust.
Christine
My peaches were sweet so I made this without the jam and half brown sugar and was delicious!
laura maxwell
Love this peach raspberry combo. I used a different piecrust recipe because it's sturdier and less fickle, same amount of cold water every time and it creates an incredibly buttery, tender, flaky crust. https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-doug...
June
Are the lemon and nutmeg really necessary? I think not. And don't stop with raspberries and peaches where there are delicious cherries, plums and nectarines to add, none of which need to be peeled or fussed with to make a "fruit" pie that is delicious and has a most beautiful color!
Marqua1
Lose the nutmeg unless you REALLY want to taste nutmeg instead of fruit.
ElisaTB
Thanks for another great pie recipe! I jumped the season so I could try it. Frozen peaches, some Oregon canned tart cherries, and some thawed frozen Remlinger farms berries. I segregated the peaches from the cherry berry layer and added the jam to the red fruits and the nutmeg & lemon to all. Maybe will tey it without next time. Also, I am hooked on Genevive Ko's all-butter pie crust recipe-- foolproof.
Justine
Delicious. I couldn't find tapioca so I used 3T Cornstarch and only 1/8 cup granulated sugar in the filling because my peaches were already sweet, but otherwise I followed the recipe exactly and it came out perfect!
Beatlegirl
Loved all the flavors in this pie, even the nutmeg. I hated the soggy bottom. Was the egg wash supposed to prevent it? We wound up eating the filling with only the lattice crust. Next time I’ll prebake the bottom.
JoAnna
Delicious but don’t think you need this much nutmeg!!! Will omit next time.
Lucinda K.
Make sure to add the water slowly so you can stop before the crust dough gets too wet - definitely needed way less than the 2/3 cup. Also, if your peaches are sweet, do not add all the sugar - I skipped the white sugar entirely and just went with brown sugar, and even added a TBSP of lemon juice to the filling. It was perfect tart sweet! About the bottom crust - I didn’t blind bake it as per the recipe, but I found it “gummy” as usual as all the other non prebaked bottom crusts go.
Nicole
This pie was EXCELLENT. I had super ripe peaches and fresh raspberries so making this was a no brainer. I didn't have enough peaches to make the 5 cups of peaches, so I used 2 pints of raspberries. I also have tapioca flour on hand for fruit pies and used that, worked fine as usual. Pie was great with just a few hours cooling and even better for breakfast.
arielle
Should I peel the peaches?
Joyce
This was a huge hit! I took the chickens out of the pot at the end while the sauce was thickening and put them in the broiler for a few minutes to crisp up the skin. Served with slices of baguette. People used them to soak up all the delicious gravy. Would definitely make this again!
Stephany Madsen
Delicious! Next time would likely use about half the sugar and a few squeezes of lemon juice too. Like some tartness so the fruit flavors are strong. Was lucky to have really sweet, luscious peaches and raspberries!
Kristie
Loved. This. Pie. Cooked exactly as is and no issues or adjustments. Served with fresh whipped cream and chopped mint.
nanbrand
This is a really good pie and great to take to a summer dinner party. I cut the sugars back (The fruit is sweet enough without all the sugar.) and deleted the nutmeg. I also did not use the tapioca because I don't like the taste of it. I did not use the egg wash. The pie was a bit runny, but I tipped it a little after removing it from the oven and let some of the extra liquid drain from the pie plate. Very good with vanilla ice cream.
Nancy
I made this pie last week and I was very pleased with the results (as well as those with whom I shared it). I followed the recipe as written, with the exception of grating frozen butter with a box grater, which helped speed the mixing process for the crust. I will definitely make this again!
Monique Samantha
I didn't have raspberry jam, so I used a red plum jam instead & it was delicious. Honestly, I think you could use a variety of jams/preserves with great results. I also blind baked the bottom crust, as I was concerned not doing so would result in a soggy crust.
Pam
Instant tapioca!!
Inger
This was divine and so beautiful. Blanching the peaches to remove the skin was a pain but so worth it. My family does not like peach skin. I left out the nutmeg and I was so glad I did. Excellent recipe.
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