The Easiest Peach-Raspberry Pie with Press-In Crust
A delightful summer dessert featuring a buttery press-in crust filled with juicy peaches and fresh raspberries, topped with a cinnamon-spiced crumb topping. This easy-to-make pie requires no rolling of dough and showcases the perfect balance of sweet fruit and crispy crust.
Ingredients
- •2½ cups all-purpose flour
- •1 teaspoon salt
- •¼ cup sugar
- •¾ cup unsalted butter
- •1 teaspoon ground cinnamon
- •1 tablespoon apple cider vinegar
- •1½ pounds ripe yellow peaches
- •2 pints raspberries
- •1 cup sugar
- •6 tablespoons cornstarch
- •2 teaspoons vanilla extract
- •¼ teaspoon salt
- •1 piece pie pan
Cooking Instructions
- 1.
Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
5 min
- 2.
Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
5 min
- 3.
Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
10 min
- 4.
Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
15 min
- 5.
Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
15 min
- 6.
Place pie on preheated sheet and bake until crust begins to turn golden, 20-25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
70 min
- 7.
Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.
