Cherry Berry Peach Pie recipe

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Ingredients

1 (15 ounce) package pastry for a double crust 9-inch pie
3 cups peeled, sliced peaches
1 cup Bing cherries, pitted and halved
1 cup blueberries
1 tablespoon lemon juice
½ cup white sugar
¼ cup brown sugar
3 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 tablespoon milk, or as needed
1 teaspoon white sugar, or as needed

Nutrition Info

370.5 calories
carbohydrate: 53.1 g
cholesterol: 0.2 mg
fat: 16.5 g
fiber: 2.8 g
protein: 3.7 g
saturatedFat: 4.1 g
servingSize: -
sodium: 294.3 mg
sugar: 27.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.

  2. Mix peaches, cherries, blueberries, and lemon juice together in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt, stir to coat. Pour fruit mixture into the prepared pie crust. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk, sprinkle with about 1 teaspoon white sugar.

  3. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

This recipe was given to me by a friend who is the best pie maker I know. When Bing cherries aren't in season I use raspberries.

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