The Best Pie Ever – Raspberry Peach Custard Pie

Raspberry Peach Custard Pie: A Slice of Summer Memories

There’s something uniquely special about a homemade pie. It’s not just a dessert; it’s a time capsule, a love letter, and a celebration all rolled into one flaky crust. For me, pies are deeply tied to memories of my childhood and the way food has always brought my family together.

This Raspberry Peach Custard Pie is no exception. It’s a blend of sweet and tart, creamy and fruity, with flavors that feel like a hug from the past. When I bake this pie, I think of my grandma, of sticky hands picking raspberries in the Uintah mountains, and of the simple joy that comes from savoring something made with love.

Picking Raspberries with Grandma

Growing up, summer meant trips to the Uintah mountains, where my grandma would lead us into the sun-dappled groves to pick wild raspberries. I can still feel the crisp mountain air on my skin and hear the rustle of leaves as we searched for those bright little jewels hidden among the brambles.

My grandma had a knack for spotting the ripest berries—the ones that practically fell off the bush with the gentlest tug. “Don’t pick the green ones,” she’d say with a laugh, knowing I was prone to impatience. We’d fill our buckets, sneaking more than a few berries into our mouths along the way, and by the time we were done, our hands and faces were stained with raspberry juice.

Those afternoons were magic, the kind of memories that stick with you long after you’ve grown up. My grandma’s stories, her gentle guidance, and her way of making even the simplest moments feel significant have all shaped how I approach life—and baking.

Whenever I use raspberries in a recipe, I think of her. While the berries in this pie aren’t hand-picked from the Uintahs (I wish!), the essence of those mountain adventures is always present.

Why Raspberry and Peach?

Pairing raspberries and peaches is like creating a little harmony in your pie dish. The sweetness of ripe peaches perfectly balances the tangy brightness of raspberries, creating a flavor profile that feels both nostalgic and fresh.

I’ve always loved peaches for their golden, sunny sweetness. They remind me of backyard summers, sticky fingers, and the satisfaction of biting into a perfectly ripe fruit. Raspberries, on the other hand, bring a tart complexity that keeps the pie from feeling overly sweet.

Together, these fruits are the ultimate duo. When nestled in a creamy custard and tucked into a buttery crust, they transform into a dessert that’s as elegant as it is comforting.

Making the Most of Your Ingredients

One thing I’ve learned over the years is that the quality of your ingredients makes all the difference in baking. When it comes to this Raspberry Peach Custard Pie, here are a few tips to help you get the best results:

1. Peaches: Use ripe but firm peaches for this pie. They should smell sweet and feel slightly soft to the touch but not mushy. If the peaches are too soft, they’ll release too much juice during baking, which can make the custard runny. I like to peel them for a smoother texture, but if you’re short on time, leaving the skins on works too.

2. Raspberries: Fresh raspberries are ideal, but frozen ones work perfectly in a pinch. If you’re using frozen, be sure to thaw them first and strain off any excess liquid. This step is crucial because too much water can throw off the custard’s consistency.

3. Custard: The custard in this pie is rich and creamy, with just enough sweetness to complement the fruit without overpowering it. It’s my favorite part of the pie, the way it envelops the fruit in a velvety embrace.

Baking Memories into Every Bite

When I bake this pie, it’s not just about creating a delicious dessert—it’s about recreating a feeling. Food has always been my way of connecting with people, of showing love and creating joy.

I remember the first time I made a custard pie. It was for a family dinner, and I was terrified it wouldn’t turn out. Would the custard set? Would the crust be soggy? I held my breath as I cut the first slice, but to my relief, it was perfect. That pie was the highlight of the meal, and I’ve been hooked on custard pies ever since.

Now, baking pies has become a ritual. It’s the quiet moments of rolling out dough, the satisfaction of arranging fruit just so, and the anticipation of that first bite. This Raspberry Peach Custard Pie is one of my favorites to make because it’s both simple and stunning—a dessert that feels like a gift.

Tips for a Perfect Pie

Over the years, I’ve learned a few tricks for making pies that look and taste amazing. Here are some tips to help you nail this Raspberry Peach Custard Pie:

• Arrange the fruit evenly: Distribute the peaches and raspberries evenly in the crust so that every slice gets a little bit of both.

• Don’t overfill: It can be tempting to add extra fruit or custard, but trust the recipe. Overfilling can lead to spills in the oven (and nobody likes cleaning burnt custard off the bottom of the oven!).

• Be patient: Let the pie cool completely before slicing. This is the hardest part for me because the pie smells so good coming out of the oven, but it’s essential for the custard to set properly.

A Pie for Every Occasion

This pie is a showstopper for holidays and gatherings, but honestly, I think it’s just as perfect for an ordinary day. There’s something about the combination of raspberries and peaches that feels indulgent and down-to-earth all at once.

It’s the kind of dessert that makes people feel special. When I serve it to my family, I love watching their faces light up with that first bite. My kids always ask for seconds, and my husband insists it’s his favorite dessert (until the next pie I bake, of course).

A Tribute to Simplicity and Love

At its core, this Raspberry Peach Custard Pie is a tribute to the simple joys in life—picking berries with my grandma, the smell of a freshly baked pie cooling on the counter, and the way food can bring us closer to the people we love.

I hope this pie inspires you to create your own memories, whether it’s baking with your kids, sharing a slice with friends, or just treating yourself to something special. Food has a way of weaving itself into our stories, and this pie is one chapter I’m especially fond of.

So, the next time you’re in the mood for a little baking therapy, give this Raspberry Peach Custard Pie a try. I promise, it’s worth it.

Print

Raspberry Peach Custard Pie

This is my favorite pie of all time! The crust is absolutely perfect and the custard center is to die for. You can add a lot of different fruits to this recipe but my favorite combination is Raspberry and Peaches. A great alternative is cranberries for the holidays.

Prep Time

1 hourhour

Cook Time

1 hourhour10 minutesminutes

Servings

1Pie

Ingredients

For the Crust

• 1/4 cup water, very cold

• 2 cups flour

• 1 1/2 tbsp sugar

• 1 tsp salt

• 1/2 cup shortening I don’t love baking with shortening, but the flakiness to this crust is so divine with half shortening. You can replace this with butter if desired.

• 6 tbsp salted butter

• 1/2 egg beaten

For the Filling

• 4 eggs

• 2 cups granulated sugar

• 1/4 Cup cornstarch

• 1/2 tsp salt

• 1/2 cup flour, spooned and leveled

• 2 cups fresh sliced peaches

• 1 cup fresh raspberries

• 2 tbsp butter, cold, cut into pieces

• water, for brushing

• course sugar, for sprinkling

Instructions

For the Crust

• Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.

• In a large bowl, whisk together flour, sugar, and salt.

• Use a pastry cutter or fork to cut in the shortening and 6 tablespoons butter. Cut until it looks like coarse crumbs. Don't overdo it!

• In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan if you're hungry). You can just eyeball it.

• Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter/flour mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide dough into two.

• Generously sprinkle flour onto a sheet of parchment paper. Roll the dough with a rolling pin into a circle, using as much flour as you need so that it doesn't stick. Invert the parchment paper onto a deep 8-inch pie pan and gently peel off the paper. Arrange the pie crust and trim edges as necessary.

• Repeat with the remaining dough, up until the invert step.

For the Pie

• Preheat the oven to 400 F.

• In a stand mixer or large bowl, beat eggs on medium speed for about 2 or 3 minutes, until they are a light yellow color.

• Add the sugar and beat on medium for one more minute.

• Add the cornstarch and combine thoroughly, scraping sides.

• Add the salt and flour, and beat well.

• Stir in the fruit with a rubber spatula.

• Pour into the prepared pie crust (don’t overfill). Sprinkle the 2 tablespoons cut butter evenly over the mixture. (I usually have leftover filling that I place in the fridge and can make some mini pies in ramekins later in the week.

• Transfer (invert) the top crust over the pie and seal the edges.

• Brush the top crust with water and sprinkle with about a tablespoon of coarse sugar.

• Use a sharp knife to vent the pie or make a fun design.

• Cover the pie completely with foil that has been sprayed with nonstick spray.

• Bake on a cookie sheet (in case it bubbles over) in the preheated oven for 55 minutes.

• Uncover the pie and continue to bake for about another 15-17 minutes, or until the crust is firm and golden in the center.

• Remove from the oven and let stand until room temperature, several hours or preferably overnight. You can speed things up by putting it in the fridge if you want.

• Garnish with sugared raspberries and serve with vanilla ice cream!

• Store covered on the counter or in the fridge. I also like to make two pies and throw one in the freezer. I will pull it out and bake from frozen on 350 degrees until center is warm and outside is crispy.