Raspberry Peach Pie: use this Minnesota State Fair winning recipe to hone your pie baking skills. It comes from Judy Olson who has literally made thousands of pies in her lifetime. She’s won an endless number of blue ribbons. In her recipe Judy shares some great tips for pie perfection! For instance, she suggests using ceramic tiles to help evenly bake your bottom crust.
It’s tough to nail that perfect crust but use good ingredients – like unbleached flour, quality butter, and ripened fruit – and you are well on your way to a delightful dessert.
This fantastic fruit pie won two big honors at the Minnesota State Fair. Judy Olson’s Raspberry Peach Pie won best overall pie out of the 112 total pies entered in 2015. The pie also won runner-up honors in a “best pie” baking competition requiring new, original recipes. Gold Medal Flour sponsored it and we managed.
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Raspberry Peach Pie
3 cups all purpose flour
1 teaspoon salt
1 tablespoon powdered sugar
1 cup lard
1/4 cup cold butter, cubed
1 egg beaten plus enough milk to make 1/2 cup total
1 egg white
4 cups peeled, sliced fresh peaches*
2 teaspoons + 3/4 cup granulated sugar + extra for topping, divided
3 tablespoons potato starch (substitute cornstarch if needed)
2 teaspoons peach gelatin (substitute orange if needed)
1/8 teaspoon nutmeg
1 pinch salt
1 tablespoon lemon juice
1/4 teaspoon almond extract
1 cup fresh raspberries
1 tablespoon butter, divided
For Crust: Mix dry ingredients in mixing bowl with pastry blender. Cut in lard and butter to small pea size. Add egg/milk mixture and stir with a fork to combine. Divide into 3 discs. Wrap each in plastic wrap. Refrigerate at least one hour. Use two disks to make this pie. Use or freeze other for one crust pie. Remove two discs of dough from refrigerator and warm for 15-20 minutes at room temperature. Roll out one disc to fit 9-inch aluminum pie plate. Trim and refrigerate in plastic bag for 20 minutes. Meanwhile, preheat oven to 400 degrees F.*
For Filling: Place peaches in colander. Sprinkle with two teaspoons sugar and let sit for 20 minutes to release juices. In a small bowl, mix 3/4 cup sugar, potato starch, peach gelatin, nutmeg, and salt. Set aside. In large mixing bowl, gently mix drained peaches with lemon juice and almond extract. Add sugar mixture and stir gently to coat peaches. Gently mix in fresh raspberries.
Remove crust from refrigerator and bag. Brush with egg white and let dry (to help seal the crust). Add filling. Dot with butter. Roll out second pie crust and cover peaches. Trim and flute edges. Slice vents in top. Bake on in preheated oven for 20 minutes. Remove from oven. Brush top crust with remaining egg wash. Sprinkle with sugar. Cover edges of crust to prevent overbrowning. Bake 15 minutes more. Check if getting too brown. Cover whole pie with foil if needed. Bake another 15-20 minutes until juices bubble. Cool on cooling rack.
- *You can substitute frozen peaches if needed. Just be sure to thaw, drain and pat dry before using. Judy does not recommend using frozen raspberries in this pie.
- **Judy’s top baking tip is to preheat your oven for 20 minutes with unglazed ceramic tiles placed on the lowest oven rack. You bake the pie directly on them to more evenly bake the crust. Baking the pie on a pizza stone, as a substitute, may accomplish the same goal.