Peach-Raspberry Streusel Pie

Name: Peach-Raspberry Streusel Pie
Prep time: 10 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 1 can (21 oz) peach pie filling; 1 container (6 oz) fresh raspberries (1 1/3 cups); 1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count); 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

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

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.

By Pillsbury Kitchens

Updated May 20, 2021

Ingredients

Pie

1 can (21 oz) peach pie filling
1 container (6 oz) fresh raspberries (1 1/3 cups)
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

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

Steps

1

Place cookie sheet on middle oven rack. Heat oven to 375°F.
2

In medium bowl, mix pie filling and raspberries. Spoon mixture into frozen pie crust.
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.
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.

Store the peach and raspberry pie loosely covered at room temperature.
If necessary, after the frozen pie crust stands and becomes malleable, reshape or crimp edges of the crust.
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.