I don’t think there is anything as joyous as making something with my own hands. Aside from raising my beautiful, obedient, clean children that is. But I do truly enjoy making great food in the kitchen when I get the chance.
‘So when a friend called an asked me to take some peaches off her tree, I was excited to see what I could create. I settled on a pie.
Now, I’ve tried to make pies in the past. I’ve wanted to badly to be a pie maker, to bring the one on holidays that people cheer for. But it hasn’t worked that way. I tried a strawberry pie, and I waited 2 days for it to ‘set-up’ in the fridge. Then I scooped it out and used it on ice-cream – Yum! If it isn’t the filling, it’s the crust that never works. It sticks to my mat, it breaks, it doesn’t taste right.
But this day folks, this day was different, this was the day I made the “most delicious pie I’ve ever tasted” – Husband.
Mmm…Raspberry Peach Pie with Cream Cheese! It’s sweet and tart and has little moments of creamy goodness. Plus, in a word, Struesel, who doesn’t love sugar and butter sprinkled on top of anything?
Raspberry Peach Pie with Cream Cheese
Here’s what you’ll need:
- 1½ cups all-purpose flour, plus more for rolling out the pie crust
- 12 tablespoons (1½ sticks) cold unsalted butter
- ½ teaspoon salt
- 1½ pounds fresh peaches
- 1 cup frozen raspberries, thawed, or fresh raspberries
- 6-8oz Cream Cheese diced
- ½ cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
- ½ cup rolled oats
- ½ cup brown sugar
Here’s how to make it:Â
Make the crust:
Put 1 cup of the flour, 6 tablespoons of the butter, and the salt in a medium bowl; blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add 2 tablespoons cold water and stir until the mixture forms a ball. (If the mixture is too crumbly, add an additional 1 tablespoon cold water.) Wrap the dough in plastic wrap and refrigerate while you prepare the filling and topping.
*This is where I’ve gone wrong in the past. I finally bought a pasty cutter and used super cold butter. If you don’t have a pastry cutter, use only your finger tips because your palms will warm it up. 
Make the filling:
Add the peaches to the boiling water and cook for 1 minute, then remove and rinse with cold water. Peel and slice the peaches. Put the peaches, raspberries, cream cheese, powdered sugar, and lemon juice in a large bowl with ¼ cup of the flour and ½ teaspoon of the cinnamon. Stir gently to combine. 
Make the streusel:
Put the oats, brown sugar in a medium bowl with the remaining ¼ cup flour, 6 tablespoons butter, and ½ teaspoon cinnamon. Blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Putting it all together:
Unwrap the dough and place it on a lightly floured surface. With a rolling pin, roll out the dough until it’s approximately 11 inches in diameter. Transfer the dough to a 9-inch pie plate; trim any dough that hangs over the edges of the plate and discard the scraps. Transfer the peach mixture to the crust, and sprinkle the oat mixture over the peach mixture. 
Bake at 375 for 40 minutes
Tip: I prefer to let my pies cool for easier slicing. Adding a scoop of vanilla ice cream to this doesn’t hurt the tastebuds either.
Go ahead and print out the recipe because you’re guests are sure to ask for it!
Save RecipeIngredients
- 1½ cups all-purpose flour, plus more for rolling out the pie crust
- 12 tablespoons (1½ sticks) cold unsalted butter
- ½ teaspoon salt
- 1½ pounds fresh peaches
- 1 cup frozen raspberries, thawed, or fresh raspberries
- 6-8oz Cream Cheese diced
- ½ cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
- ½ cup rolled oats
- ½ cup brown sugar
Instructions
- Put 1 cup of the flour, 6 tablespoons of the butter, and the salt in a medium bowl; blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add 2 tablespoons cold water and stir until the mixture forms a ball. (If the mixture is too crumbly, add an additional 1 tablespoon cold water.)
- Wrap the dough in plastic wrap and refrigerate while you prepare the filling and topping.
- Add the peaches to the boiling water and cook for 1 minute, then remove and rinse with cold water.
- Peel and slice the peaches.
- Put the peaches, raspberries, cream cheese, powdered sugar, and lemon juice in a large bowl with ¼ cup of the flour and ½ teaspoon of the cinnamon.
- Stir gently to combine
- Put the oats, brown sugar in a medium bowl with the remaining ¼ cup flour, 6 tablespoons butter, and ½ teaspoon cinnamon.
- Blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Unwrap the dough and place it on a lightly floured surface.
- With a rolling pin, roll out the dough until it’s approximately 11 inches in diameter.
- Transfer the dough to a 9-inch pie plate; trim any dough that hangs over the edges of the plate and discard the scraps.
- Transfer the peach mixture to the crust, and sprinkle the oat mixture over the peach mixture.
- Bake at 375 for 40 minutes
- I prefer to let my pies cool for easier slicing.
- Adding a scoop of vanilla ice cream to this doesn't hurt the tastebuds either.
About Amy @ Oh So Savvy Mom
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