Description
A delightful summer dessert featuring fresh raspberries and peaches in a buttery crust.
Ingredients
Scale
- 2 cups fresh raspberries
- 2 cups sliced fresh peaches
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pre-made pie crust
- 1 tablespoon butter (optional, for topping)
- 1 egg (for egg wash, optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the raspberries, peaches, sugar, flour, lemon juice, and vanilla in a large bowl.
- Roll out the pie crust and fit it into a pie pan.
- Pour the fruit filling into the crust, spreading it evenly.
- Cover with a second crust, cut slits for steam, and crimp the edges, or use a lattice topping.
- Dot with butter and brush with a beaten egg, if desired.
- Bake for 35-40 minutes until the crust is golden and the filling bubbles.
- Cool before serving.
Notes
For creative variations, consider adding spices or using different fruits.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg