Fresh Peach and Raspberry Pie Recipe

Make a Simple No-Cook Fruit Pie

This Fresh Raspberry Peach Pie Recipe is the best, simple, no-bake fruit pie with a shortbread-like crust you can use with ANY fruit!

Look at the picture of this fresh fruit pie ... fresh raspberries and peaches never tasted this good!

This is a very quick and easy-to-make recipe too!  

I made this pie last weekend, when we had the family over to visit.

I choose this recipe because the peaches are so plentiful, (in season), at this time.

I put a dollup of whipped cream on each slice, and everyone ♥ LOVED ♥  this recipe and suggested that I make it the next time they are over again!

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TIP - This is a KEEPER recipe - you can use this same recipe for many different types of fresh fruit pies ... whatever fresh fruit you have on hand at the time!

I also use this recipe for making (lots) of fresh strawberry pies during "strawberry season".

Ingredients

FOR CRUST

1/2 cup soft margarine (or butter)
1 cup all purpose flour
2 tsps. sugar

FOR FILLING

1 cup granulated sugar
1 cup water
3 tbsps. cornstarch
4 tbsps. raspberry jelly powder (Jello)
1 1/2 cups fresh raspberries
1 1/2 cups peaches, sliced

Directions

In a medium size bowl, combine the margarine, flour and the sugar and mix well.

Blend, knead (mixture should form a ball), and press into pie plate.

Prick the dough in several places to prevent the dough from bubbling up in the oven.

Bake at 425° F for about 12 minutes, or until just starting to turn golden at the edges.

In a cup, using a few spoons of the 1 cup water, mix the cornstarch till it forms a thick paste.

In a pan, over medium high heat, mix the water and the sugar till the sugar is dissolved.

Add the cornstarch/water mix and stir constantly to thicken, until mixture becomes clearer and reaches a full rolling boil.

Remove from heat and stir in the jelly powder (Jello) and mix well.

While still hot, add the fresh fruit stirring with a wooden spoon so as not to break apart all the fruit. Stir until just combined.

Pour into prepared pie crust.

Refrigerate.

Top with whip cream before serving.

Note - if you are using a deep dish pie plate, you may want to do this recipe plus one half to better suit the pie plate size.

Are you looking for Raspberry TART Recipes?
GO to Raspberry TART Recipes

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