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Summer is Here Triple Berry Peach Pie
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Summer fruit pie bursting with peaches, strawberries, blueberries, and raspberries.
Ingredients:
  • 1 pastry for a 9 inch double crust pie
  • 1 egg white, lightly beaten
  • 3 fresh peaches - peeled, pitted, and sliced
  • 1 pint fresh strawberries, hulled and large berries cut in half
  • 1 pint fresh blueberries
  • 2 (6 ounce) containers fresh raspberries
  • 0.33333334326744 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 0.5 cup brown sugar
  • 0.5 cup white sugar
  • 2 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 2 tablespoons butter, cut into small pieces
  • 1 teaspoon ground cinnamon
  • 1 tablespoon white sugar
Instructions:
  • Preheat the oven to 350°F (175°C). Line a 9-inch pie plate with half of the dough and brush with half of the beaten egg white for a golden, delicious crust.
  • In a large bowl, toss together sliced peaches, strawberries, blueberries, and raspberries; set aside. In a separate bowl, combine flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg. Gently fold the flour mixture into the fruit, being careful not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter before baking.
  • For a beautiful finishing touch, add a lattice crust or a full top crust to the filled pie (remember to cut decorative slits to release steam). Brush the crust with the remaining egg white, then sprinkle with a mixture of 1 teaspoon cinnamon and 1 tablespoon sugar for added flavor. Don't forget to place the pie on a baking sheet to catch any drips.
  • Bake the pie until the crust turns golden brown and the filling bubbles, for 45 to 60 minutes. Allow the pie to rest in the turned-off oven for 30 minutes, then move it to a cooling rack. For best results, serve the pie once completely cooled to allow the filling to set properly.

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