Name: Peach-Raspberry Pie With Press-In Crust
Cook time: 30 minutes
Total time: 1 1/2 hours (plus cooling time)
Yield: Makes 1 (9") pie
Ingredients: 2 1/2 cups all-purpose flour, plus more for surface; 1 teaspoon salt; 1/4 cup sugar, divided; 3/4 cup (1 1/2 sticks) unsalted butter, melted; 1 teaspoon ground cinnamon; 1 tablespoon apple cider vinegar; 1 1/2 pounds ripe yellow peaches (about 3–4 medium); 2 pints raspberries (about 4 cups); 1 cup sugar; 6 tablespoons cornstarch; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 9" pie pan (not deep dish)

Threequarter view of a streuseltopped pie with a firm brightred center one slice has been removed to a plate.

Photo by Chelsea Kyle, and Rhoda Boone

Keep your rolling pin in the cupboard—you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be baked in a muffin tin to make 12 adorable mini pies.

Cooks' Note

This recipe can also be used to make 12 mini pies. Double the pie crust and crumb topping recipe, but make a single recipe of the filling. Cut the peach wedges in half crosswise. Spray a 12-cup muffin tin with nonstick cooking spray. Divide pie dough evenly among cups and press into bottom and up sides. Divide filling evenly among cups and top with crumb topping. Freeze any leftover crumb topping for later use.

Set rack in center of oven, then preheat to 425°F. Bake mini pies until crusts begin to turn golden, 20–25 minutes. Rotate muffin tin and reduce oven temperature to 350°F. Continue baking until crusts are golden brown and thickened juices are bubbling, 20–25 minutes more. Let cool on a wire rack, then use a knife to gently loosen and remove pies.

Recipe notes

See Related Recipes and Cooking Tips

37 Fruit Pies to Bake Year-Round, From Summer Peach to Winter Citrus
Crumb-topped strawberry-rhubarb, sheet-pan pineapple curd, cheddar-crusted apple, and more perfect pies for every gathering.
67 Raspberry Recipes for Rosy Drinks and Sweet-Tart Cakes
Whether you have a little box or a whole flat, these recipes will help your raspberries shine.
33 Berry Pie Recipes—And Summer Tarts Too
Only the very, berry best.
39 Perfect Peach Desserts
31 ways to turn summer's sweetest stone fruit into show-stopping desserts.
43 Peach Recipes That Make the Most of Summer's Juiciest Fruit
Pie? Check. Cobbler? Check. But our favorite peach recipes go way past dessert: to salads, sandwiches, grilled entrées, and beyond.
Summer Pie Baking Tips for Sweltering Cooks (and Kitchens)
It's hot as heck outside—and maybe in your kitchen too. Here are some tips on making sure your pies don't suffer.
A Pie Crust For Every Occasion
From all-butter to press-in to cookie crumb, these crusts win.
A Farmer's Market-Fresh Labor Day Menu
It's summer's last cook-out, so make the most of it with bundles of bright, crunchy, sweet vegetables from the farmer's market. (Also: booze. Lots of booze.)
The Flakiest, Easiest, No-Rolling-Required Pie Crust
Keep your rolling pin in the cupboard—you won’t need it for this simple pie dough, which does double duty as both a crust and crumb topping.