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Peach Berry Pie
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.
6-8 Servings
Prep: 15 min. + standing Bake: 50 min. + cooling
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.
Nutrition Facts:
1 serving (1 slice) equals 450 calories,
© Taste of Home 2012
2 of 2
Peach Berry Pie
(continued)
Nutrition Facts:
16 g fat (7 g saturated fat), 14 mg cholesterol, 363 mg sodium, 76 g carbohydrate, 2 g fiber, 3 g protein.
Wine:
Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2012