Peach Berry Pie

Total Time

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


6-8 servings

Updated: Oct. 24, 2022
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.


  • 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.

Nutrition Facts

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