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