Peach Raspberry Pie

An old fashioned recipe that while showcasing peaches offers a nice taste detour by adding raspberries. The original recipe also suggested using blueberries. What makes this recipe stand out is the use of eggs and cream in the filling and a generous portion (and I do mean generous portion) of crumb topping.

Peach Raspberry Pie

Ardith Wilson
An old fashioned recipe that offers a tasty alternative to peach pie.
Prep Time 20 minutes
Baking Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Servings 8



  • one unbaked 9 inch pie shell


  • 4 cups quartered and pealed peaches ( 8 - 10 peaches)
  • 4 oz raspberrys (small container)
  • 1/2 cup sugar
  • 2 1/2 tbsp flour
  • 1/2 tsp nutmeg
  • 2 eggs
  • 4 tbsp heavy cream

Crumb Topping

  • 1/2 cup brown sugar, packed
  • 1/2 cup softened butter
  • 1 cup flour


  • Preheat oven to 425 degrees.


  • Mix the flour, nutmeg, and sugar in a large bowl
  • Mix fruit together in a separate bowl
  • In a separate bowl, beat eggs and then add cream
  • Mix flour mixture with fruit. Add egg mixture and stir until ingredients are mixed evenly.

Crumb Topping

  • Mix brown sugar, softened butter and flour together until crumbly.

Filling The Crust

  • Pour mixture into pie shell
  • Sprinkle crumb mixture over fruit in pie plate.
  • Bake pie for 15 minutes and then reduce heat to 350 degrees
  • Bake pie until filling is slightly bubbling and bottom of crust is brown, about 35 – 45 minutes.
  • If desired, use whipped cream to garnish.


Make sure that the filling is bubbling and the bottom of the crust is slightly brown. It may take a longer baking time than listed.