Lindsey Johnson is a freelance food stylist and photographer, writer and recipe developer. And if that wasn't enough, she's also the mother to three rambunctious kids. Her food blog, Cafe Johnsonia, is the place where she documents the delicious things coming out of her kitchen. She lives in Salt Lake City, UT.

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Streusel-Topped Peach Raspberry Pie and 12 Peach Recipes From Local Bloggers

Hi there! I’m Lindsey Johnson and I’m new around here.

Probably the first thing you should know about me is that I am gaga over Utah peaches. When it’s peach season, you’ll find me at my favorite fruit stand, Allred Orchards in Provo, buying peaches (and nectarines) by the bushel. Peaches are simply the perfect fruit. They are fabulous fresh, as well as tucked into a buttery crust and baked into a perfect late-summer pie.


Ah…Utah peaches. The thing I look forward to most each summer and fall.

This isn’t a typical peach pie in that it only has a bottom crust and the fruit bakes with a lovely custard filling that makes for perfect slices every single time.  Also, raspberries from Payson.   Could this pie get any better?  Oh, ho, yes!  Instead of a top crust, there’s a layer of nutty, buttery streusel.  See?  I told you–the perfect late summer pie.


Streusel-Topped Peach Raspberry Pie
adapted from The Joy of Cooking


For pie:
one 10″ prebaked single pie crust
1 large egg
3/4 cup sugar
6 Tbsp. unsalted butter, melted
1/2 cup all-purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
4 large peaches, peeled, halved and cut into 1/2″ slices
1 cup fresh or frozen raspberries (do not thaw if using frozen berries)

For streusel:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup finely chopped almonds
1/4 cup cold unsalted butter, cut into pieces
1/8 tsp. salt

For serving:
sweetened whipped cream
fresh raspberries, as a garnish


For pie:
Preheat oven to 400 degrees F.

Whisk egg, sugar and melted butter together until well combined. Add the vanilla and salt. Whisk again. Add the flour and whisk, making sure there are no lumps. The mixture will be very thick.

Layer the peach slices in the pre-baked crust and evenly distribute the raspberries. Spoon the filling over the fruit, making sure all of the fruit is covered.

Place the pie in the oven and bake for 10 minutes.

Meanwhile, prepare the streusel.

For streusel:
Mix the flour, brown sugar, ground almonds, and salt together in a bowl. Add the butter, and using your fingers or a pastry cutter, blend until crumbly. Some of the streusel should stick together in clumps with some remaining drier and loose.

After the pie has baked for 10 minutes at 400, open the door and evenly sprinkle the streusel over the top of the pie. Close the door and turn oven down to 300 degrees F. Continue baking for at least another hour, or even a little longer. The pie should be set and only jiggle slightly when tapped. The top should be deep golden brown.

Place pie on a cooling rack and cool slightly for easier cutting and prettier slices. Serve warm or at room temperature. Top with sweetened whipped cream and berries, if desired.


Here are some great peach recipes from other Utah bloggers:

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Comments (16)

  1. Barbara @ Barbara Bakes 09/07/2012 at 6:17 am

    A perfect pie. Love the addition of raspberries. My mom made peach raspberry jam every year. Thanks of the link love.

  2. Rachael Herrscher 09/07/2012 at 6:56 am

    beautiful post! I’ve never combined peaches and raspberries – this has got to happen this weekend! 🙂

    Love the local round up too – I’m currently swimming in peaches!

  3. Heidi @foodiecrush 09/07/2012 at 8:17 am

    Lindsay that pie is ridonculous! I have peaches, I have raspberries and now I have a recipe! On the list for sure. I’m going the opposite way of Brigham CIty this weekend or I’d be headed to Peach Days this weekend! Love the idea of the local round-up, and so nice to see you over here!

  4. Krista 09/07/2012 at 8:27 am

    That is one gorgeous pie Lindsey! I so need to check out that fruit stand and maybe I should leave the kids at home so I have enough room for the peaches in the car. Just a thought.

  5. Becky 09/07/2012 at 9:06 am

    oh wow Linds!! This looks amazing!

  6. jani lebaron 09/07/2012 at 11:43 am

    I’ve prescheduled my blueberry-peach cobbler to be posted for next week. All these peach recipes look great!

  7. Donna 09/07/2012 at 3:01 pm

    Such a fabulous round up – how will I ever choose!?

  8. Amy 09/07/2012 at 3:35 pm

    Mmmmmmmmm. thank you!

  9. Deborah 09/07/2012 at 5:11 pm

    What a beautiful pie! I love the flavors. Of course – I’m a peach girl!! Thanks for the link love – everything sounds fantastic!

  10. Sandy 09/07/2012 at 5:38 pm

    Love, love, love the nutty brown sugar streusel on top of this pie! I can’t wait to try it.

  11. Summer 09/07/2012 at 7:12 pm

    Lokks delicious – I just Love Utah peaches as well!

  12. Gina 09/07/2012 at 8:30 pm

    Awesome collection! I am especially interested in the fried peaches and ice cream!

  13. Lindsey (Cafe Johnsonia0 09/11/2012 at 12:44 pm

    Thanks everyone!

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