Peach Berry Pie Recipe

Peach Berry Pie Recipe photo by Taste of Home

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Maxine Griggs of Sedalia, Missouri won a state fair pie contest with this pretty lattice-topped entry. "It features a trio of fruit that gives it bright color and terrific taste," she points out.

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Peach Berry Pie Recipe

Prep: 15 min. + standing Bake: 50 min. + cooling

Yield: 6-8 Servings

15 50 65

Ingredients

1-1/2 cups sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1-3/4 cups sliced peeled fresh or frozen peaches, thawed and drained
3/4 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 teaspoon vanilla extract
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Directions

In a large bowl, combine sugar, flour, cornstarch, salt and nutmeg. Add fruit and vanilla; toss to mix. Let stand for 15 minutes, stirring occasionally.
Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 450 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 363 mg sodium, 76 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Peach Berry Pie in Taste of Home October/November 1999, p67