Peach-Berry Pie Recipe

Peach-Berry Pie Recipe photo by Taste of Home

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This is all about the fruit: The sweeter and fresher the fruit, the tastier the pie. With a dollop of whipped cream, this dessert is pretty as a picture and perfect summer fare.

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Peach-Berry Pie Recipe

Prep: 35 min. + chilling

Yield: 2 Servings

25 10 35

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
FILLING:
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1/2 cup chopped peeled fresh peach
1/2 cup fresh blueberries
1/2 cup sliced fresh strawberries
Whipped cream, optional

Directions

In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle.
Roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth; add peach. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Let stand for 15 minutes. Pour into crust.
Refrigerate for 3 hours before serving. Garnish with whipped cream if desired. Yield: 2 servings.

Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutritional Facts 1/2 pie (calculated without whipped cream) equals 418 calories, 13 g fat (3 g saturated fat), 0 cholesterol, 297 mg sodium, 73 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Peach-Berry Pie in Reminisce Extra July 2011, p51