Peach Pie with Raspberries

I made this peach pie with raspberries over a month ago, and with all the craziness of the workshops and the suppers I haven’t had the chance to share it until now, but I am so happy to be able to put it out there on the internet because is is SUUUUPER GOOD. I used golden syrup with fresh raspberries and peaches for the filling; if you’re not familiar with golden syrup, also known as treacle syrup, it’s a British syrup that comes in a dark green tin and basically tastes like liquid toffee. Profoundly tasty stuff. 

The peaches, raspberries, and golden syrup are mixed with cozy warming spices like cinnamon and cloves for an extra-comforting flavor. There’s something about peach pie that just shouts summer to me, it brings back so much nostalgia for summer barbecues and get togethers with friends and family. And the way the sugars of the peaches and raspberries caramelize when you bake them is just sinfully good. Wrap it all up in a buttery flakey pastry crust and you’ve got yourself one heck of a peach pie with raspberries, my friend.

My Tips for a Flakey Pastry Crust

The single most important thing you can do to ensure a flakey pastry is to always use cold and hard butter. You want the butter to stay cool as you prepare the dough, and then work it into small pieces within the dough. That way once it bakes in the oven, all the moisture in the butter evaporates as steam, but since it’s trapped within the pastry, it creates these little tiny pockets of air, which is what creates the sensation of flakiness. This is why most crust recipes tell you to use cold and hard butter. Now that you’ve got all the scientific information, let’s get to baking some peach pie with raspberries, shall we? Oh! And if you’re jonesing for more pie, I also have this simple raspberry pie recipe, too. Enjoy!

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Peach Pie with Raspberries

Course Dessert

Cuisine American

Keyword peach pie

Prep Time 45 minutes

Cook Time 1 hour

Resting time 30 minutes

Total Time 1 hour 45 minutes

Servings 16 people

Calories 328 kcal

Author Eva Kosmas Flores

Ingredients

Crust

• 4 cups flour
• 3 teaspoons light brown sugar
• 1 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/3 cups unsalted butter cold and hard
• 2/3 cup ice water

Golden Syrup Peach Filling

• 1/3 cup golden syrup
• 3 tablespoons flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 1 and 1/4 pounds peaches
• 12 ounces raspberries
• 3 tablespoons unsalted butter

Instructions

Crust

1. To prepare the crust, mix together the dry ingredients in a large bowl. Grate the frozen butter over the bowl on the largest hole setting, stopping every couple minutes to stir in the grated butter bits so that they don’t form one giant butter shard clump. Add the water in small increments, stirring, until all the water is added. Knead the dough for about 30 seconds to help disperse the moisture, then grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs another tablespoon or two of water. Once the dough holds its shape, divide it into two balls, cover each with plastic wrap and place them the refrigerator.

Filling

1. For the filling, whisk together the golden syrup, flour, sugar, cinnamon, cloves, and salt in a medium bowl. Add the fruit and toss to coat. Set aside. Roll out one of the dough balls on a clean working surface until it is about 1/8 inch thick. Transfer it to an 8-inch pie dish and press it into the pan, leaving the sides overhanging. 

Lattice Top

1. Now roll out the second dough ball into a circle. This will make the lattice top. Cut the rectangle into 30 long strips using a pizza or pastry wheel. Braid three strips together, and repeat until you have 10 separate braids. Pour the filling into the pie crust shell. Weave a lattice pattern using your braids, with five going vertically and five going horizontally. Trim the edges of excess crust overhand and place the pie in the oven. Bake until golden on top and filling is soften, about 1 hour. Remove and allow to cool for 30 minutes before slicing and serving alongside the white chocolate mascarpone.

Nutrition Facts

Peach Pie with Raspberries

Amount Per Serving

Calories 328 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 46mg15%

Sodium 227mg10%

Potassium 117mg3%

Carbohydrates 38g13%

Fiber 3g13%

Sugar 11g12%

Protein 4g8%

Vitamin A 661IU13%

Vitamin C 7mg8%

Calcium 20mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.