Peach Berry Pie Recipe

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Peach Berry Pie Recipe
Peach Berry Pie Recipe photo by Taste of Home
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Peach Berry Pie Recipe

Read Reviews
4 2 3
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
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.
Originally published as Peach Berry Pie in Taste of Home October/November 1999, p67

Nutritional Facts

1 slice: 450 calories, 16g fat (7g saturated fat), 14mg cholesterol, 363mg sodium, 76g carbohydrate (44g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Peach Berry Pie in Taste of Home October/November 1999, p67

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MY REVIEW
SherryEmm User ID: 8547373 233293
Reviewed Sep. 22, 2015

"This recipe has great possibilities but it was way too sweet. Also, the nutmeg was a bit overwhelming. If you reduced both of those and added a little cinnamon it would be nice."

MY REVIEW
hepcat1962 User ID: 7145187 220619
Reviewed Feb. 16, 2015

"This is one of my favorite pies. The sour of the cranberries with the sweetness of the peaches and blueberries is outstanding."

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