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Peach-Raspberry Streusel Pie

Pillsbury Kitchens
Updated May 20, 2021
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Take your pie-making abilities to a whole new level with a flavorful Peach-Raspberry Streusel Pie that does not disappoint. This easy and delicious peach and raspberry pie is dressed up with a simple homemade oat streusel topping. It's a great use of fresh raspberries and simple staple ingredients you have at home. Serve your Peach-Raspberry Streusel Pie with a scoop of vanilla ice cream for a spring and summer dessert that's sure to become a family favorite.

Peach-Raspberry Streusel Pie

  • Prep Time 10 min
  • Total 3 hr 30 min
  • Ingredients 7
  • Servings 8
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Ingredients

Pie

Streusel

  • 1/3 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 4 tablespoons cold butter, cut into pieces

Instructions

  • Step 
    1
    Place cookie sheet on middle oven rack. Heat oven to 375°F.
  • Step 
    2
    In medium bowl, mix pie filling and raspberries. Spoon mixture into frozen pie crust.
  • Step 
    3
    In small bowl, mix oats, flour, brown sugar and 1/8 teaspoon salt. Cut in butter with pastry cutter or fork until coarse crumbs form. Sprinkle streusel evenly over top of pie filling.
  • Step 
    4
    Bake on cookie sheet 45 to 55 minutes or until streusel is golden brown and filling is bubbly around edges. If necessary, cover top of pie loosely with foil last 10 minutes of baking if streusel is getting too brown. Cool at least 2 hours before serving.

Nutrition

300 Calories
11g Total Fat
2g Protein
48g Total Carbohydrate
26g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Store the peach and raspberry pie loosely covered at room temperature.
  • tip 2
    If necessary, after the frozen pie crust stands and becomes malleable, reshape or crimp edges of the crust.
  • tip 3
    Baking the peach-raspberry pie on a cookie sheet provides a sturdy surface, helps the bottom crust bake and catches any fruit pie filling that may bubble out during baking.
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