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.


Ardith Wilson, Minneapolis, MN. This recipe was submitted as a guest recipe and won the Pie Plate Award for January, 2008. Click here to read comments and a review of the recipe.


Pastry for one 9 inch pie shell.


4 cups quartered peaches (8-10 peaches)
Raspberries or small container blueberries
1/2 cup sugar
2 1/2 tbsp flour
1/2 tsp nutmeg
2 eggs
4 tbsp cream

Crumb Topping

1/2 cup brown sugar, packed
1/2 cup soft butter
1 cup all purpose flour


Preheat oven to 425 degrees. Arrange peaches in pastry lined pan. Add either raspberries or small container blueberries. Sprinkle sugar, flour, and nutmeg over fruit. Beat eggs and cream together and pour over fruit, sugar, flour, and nutmeg. For the topping, mix brown sugar, softened butter, and flour together until crumbly. Sprinkle crumb mixture over fruit in pie pan. Bake pie until brown, about 35 – 45 minutes. Use whipped cream or sour cream to garnish. Put foil over the edges if it looks like it is getting too brown.

Additional Comments

When I baked this pie I mixed the flour, nutmeg, and sugar together and combined the mixture with the fruit in a separate bowl. I then mixed together the eggs and cream and poured the mixture over the fruit. I then poured the mixture into the pie shell. This allowed me to make sure that the ingredients were mixed evenly. I baked the pie at 425 degrees for 15 minutes and then reduced the oven temperature to 350, baking the pie for an additional 55 minutes. The pie is done when the crust is brown on the bottom.

Peach Raspberry Pie Ingredients

These are the ingredients that you will need to make this recipe.


Raspberries or blueberries

Pastry for one 9 inch pie shell.

Crumb Topping

Brown sugar