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No-Bake Peach Raspberry Pie

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A refreshing no-bake peach raspberry pie with a buttery shortbread crust, perfect for summer. This easy dessert combines sweet peaches and tart raspberries with a crumbly crust for a delightful texture contrast.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ⅓ cup (67g) granulated sugar
  • ½ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, cold and cubed
  • 3 cups (about 450g) fresh peaches, peeled and diced
  • 1 ½ cups (225g) fresh raspberries
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons unflavored gelatin powder (or agar-agar for vegetarian option)
  • ¼ cup (60ml) cold water
  • 1 teaspoon vanilla extract
  • Optional garnish: fresh mint leaves or powdered sugar

Instructions

  1. Prepare the shortbread crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter (about 10-15 pulses). If doing this by hand, cut the butter into the dry ingredients using a pastry cutter or your fingertips until you get the same texture.
  2. Press the crust into the pie dish: Transfer the mixture into your 9-inch pie dish and press it firmly and evenly across the bottom and up the sides (about ⅓ inch thick). Use the bottom of a glass or measuring cup to smooth the surface. Chill the crust in the refrigerator while you prepare the filling, about 15 minutes.
  3. Prepare the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
  4. Cook the filling: In a small saucepan over low heat, gently warm the bloomed gelatin, stirring until fully dissolved (about 2 minutes). Remove from heat immediately—don’t let it boil.
  5. Mix the fruit filling: In a mixing bowl, combine the diced peaches, raspberries, sugar, lemon juice, and vanilla extract. Pour the dissolved gelatin into the fruit mixture and gently fold everything together until well combined.
  6. Assemble the pie: Pour the fruit filling over the chilled shortbread crust, spreading it evenly. Return the pie to the refrigerator for at least 4 hours, preferably overnight, to allow the filling to set firmly.
  7. Serve: Just before serving, garnish with fresh mint or a light dusting of powdered sugar if desired. Use a sharp knife dipped in hot water for cleaner slices.

Notes

If the crust feels soft after chilling, optionally bake it for 8-10 minutes at 350°F before adding the filling for a sturdier base. Use agar-agar powder instead of gelatin for a vegan version. Thaw and drain frozen fruit well to avoid excess liquid. Chill the pie at least 4 hours or overnight for best set and flavor.

Nutrition

Keywords: no-bake pie, peach raspberry pie, summer dessert, shortbread crust, easy dessert, refreshing pie, fruit pie

Find it online: https://platebelle.com/no-bake-peach-raspberry-pie-recipe-easy-refreshing-summer-dessert/