Raspberry-Peach Pie

Two cups of peaches and two cups of raspberries in one pie is a summer combination that just works. The peaches bring honeyed sweetness, the raspberries add a tart, seedy bite, and chopped hazelnuts (or pecans or walnuts) give the filling a toasty crunch you don’t expect.

The filling gets tossed together by hand. Flour and sugar coat each piece of fruit, the nuts get scattered through, and half the reserved fruit juices go back in to keep things saucy without drowning the crust. That restraint with the juice is key. Too much liquid and the bottom crust goes soggy.

Dotting the filling with butter before closing the top crust adds richness that melts through the fruit as it bakes. The optional tablespoon of rum deepens everything, adding a warm, boozy note that plays well against the tart berries.

Brush the top crust with a simple sugar-water glaze before baking. It gives the finished pie a glossy sheen and a faint crackle of sweetness on the surface.

Kitchen Tips

• Chill the bottom crust in the pan before filling. Cold dough holds its shape and stays flaky.
• Drain the fruit well but save those juices. You’ll use half, and the rest makes a great addition to sparkling water or cocktails.
• Bake until you see juices actively bubbling through the vents or lattice. If it’s not bubbling, the flour hasn’t thickened.
• Let the pie cool for at least 45 minutes. The filling sets as it cools and won’t run when sliced.

Variations

• Blueberry swap: The recipe suggests substituting blueberries for raspberries. Blueberries are less tart, so consider reducing the sugar by a few tablespoons.
• Streusel top: Skip the top crust and add a brown sugar, oat, and butter crumble for a peach-raspberry crisp-pie hybrid.