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Peach-Berry Pie

Peach-Berry Pie
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.
2 ServingsPrep: 35 min. + chilling

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
© Taste of Home 2013

2 of 2

Peach-Berry Pie (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013