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The best part of summer is the fresh, juicy fruit available in grocery stores or farmers’ markets. This pie is my own creation after visiting the market and seeing beautiful berries and peaches for sale. After experimenting with different fruits and sugar levels, I have put together a fresh berry and peach pie that just screams ‘summer is here!’
Ingredients
For the Topping
- 1 teaspoon ground cinnamon
- 1 tablespoon white sugar
For the Pie
- 1 pastry for a 9 inch double crust pie
- 1 egg white, lightly beaten
- 3 fresh peaches – peeled, pitted, and sliced
- 1 pint fresh strawberries, hulled and large berries cut in half
- 1 pint fresh blueberries
- 2 (6 ounce) containers fresh raspberries
- 1/3 cup all-purpose flour
- 3 tablespoons cornstarch
- ½ cup brown sugar
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter, cut into small pieces
Directions
Step 1
Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white.
Step 2
Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter.
Step 3
Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips.
Step 4
Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.
Cook’s Note
To peel the peaches, immerse them in boiling water to cover for one minute. Immediately transfer the peaches to an ice water bath to cool. The skins will slip right off.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 463 | |
| % Daily Value * | |
| Total Fat18g | 24% |
| Saturated Fat6g | 28% |
| Cholesterol8mg | 3% |
| Sodium268mg | 12% |
| Total Carbohydrate72g | 26% |
| Dietary Fiber7g | 25% |
| Total Sugars38g | |
| Protein5g | |
| Vitamin C57mg | 283% |
| Calcium50mg | 4% |
| Iron2mg | 12% |
| Potassium242mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I haven’t tasted the pie yet (I made it for a girl’s night we’re having later tonight), but the recipe was easy. I loved how easy the peaches were to peal when I followed the boiling instructions listed on the page. I substituted blackberries for raspberries, (they were half the price). It looks and smells wonderful!! Thanks for sharing this recipe!
UPDATE: The pie was delicious! I will say that it is a VERY BERRY pie- if you aren’t a cooked berry fan you will NOT like it. I loved it. Perfect with icecream. Serve warm. I look forward to making it again. It was an expensive pie to make due to the berries.
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I made the pie this morning and just had a piece for lunch – delicious, especially with a dollop of whip cream! The recipe was fairly easy, and I also substituted blackberries for raspberries. The smell of the fresh fruit while baking permeated throughout the house! I will be making this pie again for a baby shower coming up in a few weeks!
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This is a good pie, but I actually think it’s a little too much variety of fruit. The raspberries overwhelmed most of the flavor and I really couldn’t taste any of the other fruit specifically. I also didn’t care for the nutmeg. It stayed pretty runny too. Now, I’ve really never met a pie I don’t like, this just isn’t one of my all time favorites!
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Sorry, but I did not care for this recipe.
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This was actually my recipe that I shared a couple years ago. This recipe is geared for fruit that is in season and therefore ripe and sweet. If your pies come out runny because your fruit is really juicy, add more flour/cornstarch and let the pie sit in the oven for an hour after you turn off the stove. If you think a cup of sugar isn’t sweet enough, add more. Taste your fruit before you mix it with sugar and again before it goes into the oven. Ive gotten so many compliments on this pie I was encouraged to share the recipe on this site.
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My family loved this pie! I would add a bit more cornstarch next time, but otherwise this was one great pie!
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I used peaches, blueberries, raspberries and blackberries. The taste was great but it was really loose – even after cooling. It needs more cornstarch – I am not sure how much more though. I would be tempted to double it next time. Even though it was impossible to slice and serve as a ‘slice’ it was gobbled up. Everyone loved the fresh fruity taste.
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It sounds absolutely delicious! I’m going to make this with cherries instead of the other berries 🙂
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This pie was excellent! I am baking it again tonight, as I type this!
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A really tasty pie! I did not have raspberries, but used 3 fresh peaches, and blueberries and strawberries added in to fill the pie shell. I used wheat flour instead of white, and did not have a runny pie at all. I used “heaping” amounts of both brown and white sugar, and my pie was a little too sweet. Maybe because my fruit was ripe and sweet? I would go by the recipe’s amounts next time.
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Update: I also left out the rasps. used 4 ripe peaches, pint of blueberriesand about 6 strawberries. Warm, with a dollop of whipped cream;
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Amazing pie. Didn’t have raspberry so added one more peach.
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I couldn?t get raspberries at the store, so I substituted blackberries. It was good, but I think the raspberries would have been better.
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I did. Mine had apple,peach, strawberries and Blueberries. I cant wait to make it again. It was so delicious and Yummy.
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I just used white sugar instead of brown sugar and only 2 tablespoons corn starch. Baked for 60 minutes and followed rest of baking instructions. It came out perfect.
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It was delicious. I would cut the cinnamon to 1 tsp vs 2 tsp. Otherwise it was amazing.
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This was good, but I think the 1/3 cup flour along with the cornstarch was just to much thickener. This had zero juice to bubble while baking. Next time I will leave out the flour. I like a firm pie that holds its fruit when you cut it, but this was a bit much. I will make again, with what ever variety of fruit I have on hand, but not with the flour.
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This was easy and I hope it was successful I guess I will find out whenever we eat some. I grew the blackberries and raspberries I picked so I think it was successful we will see
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This pie was excellent
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