Peach Raspberry Crumb Pie

I had some leftover pie crust in the fridge from my last pie, and needed to use it up.  It was only enough for a bottom crust, so I decided to make a crumb topping.  Ed and I were both pleased with the results!  I doubled the filling recipe and froze one pie’s worth, which doesn’t take that much time, since you’re already peeling and slicing the peaches.

Peach Raspberry Crumb Pie

  • dough for one-crust pie
  • 5 cups peeled, sliced ripe peaches
  • 1 1/2 cups fresh raspberries
  • 1/2 cup sugar
  • 3 heaping Tbsp flour

Crumb Topping

  • 1 stick butter, softened
  • 2/3 cup flour
  • 1/2 cup sugar
  • dash cinnamon

Line the pie plate the the pie crust and crimp the edges.  Combine peaches, raspberries, sugar and flour in a large bowl.  Pour into the crust.  Combine all ingredients for the crumb topping, using your fingers to mix until crumbly.  Top pie with topping, and bake in a 350°F oven until the fruit is bubbly and the crust is golden brown.  You probably want to put it on a tray to prevent drips in your oven.

If you want to freeze a pie’s worth of filling, double the recipe for the filling.  Line a pie pan with foil, then pour half of the filling in it.  Freeze until hard, then remove from the pan, peel off the foil, and store in a gallon-sized freezer bag.  For a picture, see my post about freezing peach pie filling.

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2 Comments

Filed under Food, Local Agriculture, Recipes

2 responses to “Peach Raspberry Crumb Pie

  1. cathy

    I also am a cook from scratch kinda gal I have done alot of canning this year and would like to try your reciepe should i dump off the honey water that i canned my fruit with or boil the fruit down before adding to the pie crust

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