Peach-a-Berry Pie
Peach-a-Berry Pie is a classic summer dessert featuring tender peaches, fresh mixed berries, and a perfectly flaky buttery crust. The sweet and tangy fruit filling is lightly spiced and baked until bubbling and golden, creating a pie that's both rustic and elegant. Perfect for holidays, picnics, brunches, or family dinners, this homemade pie is a delicious way to showcase seasonal fruit.
Ingredients
For the Pie Crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tablespoons ice water
For the Filling
- 4 ripe peaches, peeled and sliced
- 1 cup fresh strawberries, halved
- 1 cup fresh raspberries
- ½ cup fresh blackberries
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Topping
- 1 egg, beaten (egg wash)
- 1 tablespoon coarse sugar
Optional Garnishes
- Vanilla ice cream
- Fresh whipped cream
- Fresh mint leaves
- Powdered sugar
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the pie dough by combining the flour, salt, and sugar. Cut in the cold butter until coarse crumbs form, then gradually add the ice water until the dough comes together. Divide into two discs, wrap, and chill for 30 minutes.
- In a large mixing bowl, combine the peaches, strawberries, blueberries, raspberries, and blackberries.
- Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Toss gently until the fruit is evenly coated.
- Roll out one dough disc and place it into a 9-inch pie plate.
- Pour the fruit filling into the crust and spread it evenly.
- Roll out the remaining dough and place it over the filling. Create a lattice design or cover completely with slits for steam to escape.
- Trim and crimp the edges. Brush the top crust with beaten egg and sprinkle with coarse sugar.
- Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 2 hours before slicing so the filling can set.
- Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
- Use ripe but firm peaches for the best texture.
- Fresh berries provide the brightest flavor and color.
- Frozen fruit can be used if thawed and well-drained.
- Cornstarch helps thicken the juicy filling.
- Chill the pie dough before rolling for a flaky crust.
- Place the pie on a baking sheet to catch any drips.
- Cool completely before slicing for clean pieces.
- Store leftovers in the refrigerator.