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+ servings

Peach Raspberry Pie

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Prep Time 10 mins
Cook Time 50 mins
Course Fruit, Pie
Servings 8 slices


  • cup water
  • 2 tbsp. cornstarch
  • prepared pie crust
  • 5 ripe but firm peaches peeled and sliced
  • ¾ cup sugar
  • juice from 1 lemon
  • 1 ½ cups fresh raspberries
  • mint leaves for garnish


  • 1.  Bake the empty prepared pie crust according to package directions. Let cool on a wire rack.
  • 2. In a small bowl, whisk together the water and cornstarch into a slurry. Set aside.
  • 3. Heat a medium sized skillet over medium-high heat. Add the peaches, sugar and lemon juice.
  • 4. Stir the slurry into the peaches until combined. Bring to a boil, stirring until the mixture has thickened.
  • 5. Remove from the heat and let cool to room temperature. Once cool, stir in the raspberries until coated, then pour the mixture into the prepared crust. Garnish the pie with mint leaves.
  • 6. Refrigerate until chilled, at least 6 hours. Serve cold.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword peaches, pie, raspberries
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