Peach and Raspberry Pie with Shortcrust Pastry

050916Juicy peaches, flavorful raspberries, shortcrust pastry… you’ll want a large piece of this melt-in-the-mouth pie and won't be able to stop eating it. This Peach and Raspberry Pie with Shortcrust Pastry is worth your attention.

The pie is very easy to cook since you don’t have to roll out the dough. In addition, the baking doesn’t take much time.

During the cooking peaches drop a very luscious syrup while raspberry decoration makes the pie even more desirable and appetizing.

Filled with sweet and juicy fruits and berries this shortcrust pie will keep the whole family happy - as adults as children will enjoy such a treat. You can be sure of it!


  • 3 peaches
  • 4 tbsp sugar
  • a pinch of salt
  • 5 tbsp of water
  • 120 g (4 oz) dairy butter
  • 200 g (7 oz) wheat flour
  • 150 g (5 oz) raspberries


Wash peaches, de-stone and slice the fruits. Melt dairy butter and combine it with flour, sugar (2 tbsp), and salt. Stir to combine carefully. Add water and knead the dough quickly.

Cover a baking tray with parchment paper and grease it with dairy butter. Transfer the dough to the tray and arrange it evenly. Put the peaches above the dough. Top the fruits with the remaining sugar, cover the tray with foil, and put the pie in the preheated oven. Bake the pie at 200°C (392°F) for 20-30 minutes (the crust will quickly bake and the peaches will become covered with a caramel topping). Then let the pie cool a little and transfer it to a serving plate.

Wash raspberries thoroughly, transfer them to a colander and let water drain. Then decorate your shortcrust pie with berries.

Enjoy your meal!

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