White Peach and Raspberry Pie

Fresh Peaches | ZoëBakes | Photo by Zoë François

After a winter of nothing but citrus, I’m about ready to go crazy, which my husband claims I did during this past week’s trip to the market. I came home with a case of white peaches, a pile of plums and so many blueberries and raspberries that my kitchen looks like a fruit stand at the farmers market. I can’t resist, it is summer and I love fresh fruit! First I made a bunch of brioche muffins studded with the peaches, plums and berries. But the real reason I bought all the fruit was to make pies. I love them, all of them and pies with ripe fresh fruit are my all time favorite summer dessert, and this white peach and raspberry pie is no exception.

The first trick to a successful pie is a perfect crust, something I am always searching for. Unlike some families, I didn’t inherit a pie dough recipe from my grandmothers. I got cookies and cakes and brisket, but no pie. So over the years I’ve tried nearly every recipe that I’ve ever seen. This time I used one found in the latest baking book by Dorie Greenspan, Baking: From My Home to Yours, and it was great! Click here to see my detailed steps of making the lattice top pie crust.

Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.

And to make the pie:

For the Pie Dough recipe and instructions: click here

For the Filling:

8 ripe, but firm white or yellow peaches, washed and chopped with skins on. (If you’ve never tried white peaches they are a wonderful perfumy and sweet version of their yellow cousins. They lack some of the acids which make them taste like honey.)

1 pint raspberries

1/2 lemon, juiced

1/4 cup brown sugar (more or less depending on the sweetness of the fruit and your taste)

3 tablespoons cornstarch or potato starch

1/4 teaspoon salt

1/4 teaspoon ground ginger (you can add more but you don’t want it to over power the fruit, just a little zing)

For the filling I simply chopped up the 8 white peaches, I even left the skins on to give the pie a nicer color and I find the skins break down when baked so it isn’t necessary to peel them.

Fresh fruit for peach pie filling | ZoëBakes | Photo by Zoë François

I tossed them with a pint of raspberries and the lemon juice.

peach pie

Combine the brown sugar with the cornstarch, salt and ground ginger in a small bowl. You want to mix all of these ingredients until they are well combined before sprinkling over the fruit.

peach pie

Put the fruit into the prepared pie crust.

Brushing lattice pie crush | ZoëBakes | Photo by Zoë François

Once you’ve placed the top crust on the pie, shown here, brush with a little bit of egg wash, only on the lattice, not the edges.

White Peach and Raspberry Pie | ZoëBakes | Photo by Zoë François

sprinkle with sugar and then place in the freezer for about 15 minutes to set the dough. Preheat the oven to 425°.

White Peach and Raspberry Pie | ZoëBakes | Photo by Zoë François

Bake the pie on a cookie sheet lined with foil, to catch any dripping syrup. Bake at 425° for 20 minutes then drop the temperature to 375 and bake for 40 minutes. If the edges or top of the pie look to be browning too quickly then tent with foil and continue baking. The pie is done when the juices collecting on the sides start to boil, about 60 minutes.

White Peach and Raspberry Pie | ZoëBakes | Photo by Zoë François

Allow the pie to cool and serve slightly warm, although the filling may not be completely set if warm. Or serve at room temperature, but who can wait that long? Enjoy!

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24 thoughts to “White Peach and Raspberry Pie”

  1. What amazing pictures for an amazing pie!
    The white peaches I buy never look as firm as yours, they also have way more fuzz… what variety of peaches did you use for this pie?

  2. I can’t wait for my farmers market to start getting some really ripe stone fruits too. I bought some from the supermarket but they weren’t that great. I think I go nuts too, right around this time! Strawberries, nectarines, watermelon, oh man, have I mentioned how much I love summer?

  3. Hi Vibi,

    The variety that I used are called Jullie white peach and they are from California. They were slightly under ripe for eating, but the flavor was already there and the perfect for cutting and baking. I have high hopes for the stone fruits this year if they are already this good!

    This variety is pretty smooth skinned. I suppose if they are very fuzzy you will have to peel them.

    Have fun! Zoë

  4. Hi Amanda,

    Yeah, I’m pretty much going ga ga over the fruit this year. It was a hard cold winter up here in the North Country!


  5. Now I have a problem… I just made a peach cream pie today. Would it be ridiculous to make another peach pie? They’re, er, very different versions. I think it’s important that I try both and compare..

  6. Hi Indigo,

    I think it is important for all of humanity that you compare the two pies and report back your findings.

    Enjoy the pie research! Zoë

  7. This sounds like such a delicious combination! I keep seeing pie commercials for a local restaurant, and it has me craving pie – so this post really makes me want to make one!

  8. Hi Deborah,

    You have to make your own, it will be so much tastier and your family will love you for it! Anyone who makes those amazing ricotta donuts has to make her own pie!

    Enjoy, Zoë

  9. That pie is gorgeous! White peaches are one of my favorite things on earth. I love that you’ve paired them up with raspberries. I can’t wait to try this.

  10. Hi everyone,

    Thanks for the wonderful notes. I’m off to San Fran for some book events. Yippee! It would be great to meet any of you that live in the area. Check out the events page of the website if you do.

    I’ll be checking in, but can’t write much while I’m gone.

    Thanks! Zoë

  11. The pie looks simply amazing! However, the question I have is about the no-knead bread dough. I hope I’m not committing a terrible faux pas by posting a comment on an unrelated topic. If so, please forgive. Anyway, I mixed up dough last night and meant to refrigerate before going to bed, but I forgot. so it sat out all night. Could I still use it, or would that be terrible? It smells very yeasty, but not in a bad way really. I refrigerated it this morning and have been dithering all day about what to do. Advice would be so much appreciated! Thanks for this wonderful revolution in bread making. I am a true convert and am planning to gift many friends with your book.

  12. Homemade pie dough is just one thing I haven’t had the guts to try out! Your pie is pretty inspirational, so perhaps I’ll give it a shot 🙂

  13. The pie looks beautiful, and thank you so much for the tutorial on lattice-topped pie crusts. I’m going to make the double-crusted blueberry pie from Dorie’s book this weekend, so the tutorial might come in handy!

  14. That is one of the best looking pies I’ve seen! What a great use for all that fresh fruit you picked up. And your lattice looks PERFECT! Wow!

  15. I just made this pie last night with white peaches, and it was AMAZING. Next time I will probably take the skin off though, just because during baking most of them began to bake off anyways. But it certainly wasn’t a big deal or anything. Great recipe, thanks for sharing!

  16. Your recent Instagram peach pie picture has been on my brain constantly since! I’d love your straight-up peach pie recipe, but am thinking of making this one for an upcoming party instead. If I use yellow-flesh peaches, would you suggest using less lemon juice since those peaches are slightly more acidic? Also, if I blanch the peaches briefly to remove the peels, do you think that would affect the texture of my pie filling?

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