Crazy for Crust · by Dorothy Kern★ 5.0 (1)
Raspberry Peach Pie
NUTRITION · PER SERVING115M COOK
CAL 20%·PRO 7%
CARBS 59G59% OF CAL
4G FIBER19G ADDED7G INTRINSIC30G OTHER25G TOTAL SUGAR
FAT 16G35% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer fruit pie filled with raspberries and peaches with a traditional pie crust. Sweet, tart, and bright—a seasonal classic.
dessertamerican🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 recipes All Butter Pie Crust
- ¼ cup (32 g) cornstarch
- ⅔ cups (134 g) granulated sugar, plus more for sprinkling
- 12 ounces (340 g) fresh raspberries, washed and drained
- 16 ounces (454 g) frozen peaches, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Egg wash and sanding sugar
At a glance
PER SERVING · TIME 115M
CAL 20%·PRO 7%
CARBS 59G59% OF CAL
4G FIBER19G ADDED7G INTRINSIC30G OTHER25G TOTAL SUGAR
FAT 16G35% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 1h 10m
- Sodium
- 133mg
- Total sugar
- 25g
- Added sugar
- 19g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 12mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.