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Peach Berry Pie

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


  • 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 McCormick® Pure Vanilla Extract
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter


  • 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,

2 of 2

Peach Berry Pie (continued)

Nutritional 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.