Mothers Day Peach Raspberry Pie: A Sweet Love Letter to Mom

This Mothers Day Peach Raspberry Pie combines juicy peaches and zesty raspberries, creating a delicious dessert perfect for any gathering.

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Prep Time 15

Cook Time 40

Cooling Time 30

Total Time 1 25

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 cups Peaches ripe, sliced
2 cups Raspberries fresh or frozen
1 cup Sugar can substitute with honey or maple syrup
1 tablespoon Cornstarch thickening agent
1 teaspoon Cinnamon or nutmeg for variation
2 tablespoons Lemon Juice for brightness
2 tablespoons Butter dotted on filling

For the Crust

1 pie crust Pie Crust store-bought or homemade
1 large Egg for egg wash

Equipment

Oven
Pie dish
Mixing Bowl
pastry brush

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and position the rack in the lower-middle section.
In a large mixing bowl, combine peaches and raspberries with sugar, cornstarch, cinnamon, and lemon juice, stirring gently.
Roll out your pie crust, fit it into a pie dish, and pour the fruit filling in evenly. Dot with butter.
Beat the egg and brush it over the top crust to create an egg wash.
Bake for 35 to 40 minutes, watching for a golden-brown crust and bubbly filling.
Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store covered pie in the fridge for up to 3 days or freeze for up to 2 months. Reheat at 350°F (175°C) for 10-15 minutes to restore flakiness.

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