1-Getting Started with the Fruits: Wash the peaches, remove the pits, and slice them into ⅓” pieces. If you’re using lemon juice, toss it in with ¼ cup granulated sugar to keep things bright and fresh. This step helps the flavors develop and prevents any browning, making your pie look as good as it tastes.

2-Mixing and Macerating: Add the raspberries to your peach mix and give it a gentle toss. Cover the bowl and let it sit at room temperature for about an hour this macerating trick releases juices and makes the filling extra juicy without making the crust soggy. Once that’s done, drain the fruit well and mix in ¼ cup brown sugar and 3 tablespoons cornstarch for the perfect thickness.

3-Assembling the Pie: Lightly whip your egg and brush a bit on the bottom crust to create a barrier against moisture it’s a simple tip that keeps everything crisp. Pour the fruit filling into your pie crust, then top it with another crust or lattice strips. Seal the edges, cut slits if needed, brush with the rest of the egg wash, and sprinkle on 1 tablespoon of raw or granulated sugar.

4-Baking and Cooling: Pop the pie in the fridge for a short chill to help the crust relax, then preheat your oven to 350°F (180°C). Bake it on a baking sheet for 35-40 minutes, and if the edges brown too fast, cover them with foil. Let the pie cool on a wire rack for 2-3 hours before slicing patience pays off for that perfect set. For more ideas on fruit desserts, check out our apple salad recipe that pairs great with pies like this one.