Four Fruit Pie

Four Fruit Pie

Lynn 0

"A delicious family favorite pie!"

Ingredients 2 h 10 m {{adjustedServings}} servings 422 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Peel, core, and slice the peaches, apples, and pear. Place the fruit into a large bowl and add the raspberries. In a separate bowl, mix the white sugar, cinnamon, and 3 tablespoons flour. Pour the mixture over the fruit and gently toss the fruit to coat.
  3. Mound fruit mixture into a 9-inch pie shell.
  4. In a medium bowl, combine 3/4 cup flour and 1/3 cup brown sugar. Cut in the butter until the mixture resembles small peas. Stir in the chopped pecans and sprinkle the crumble on top of the fruit.
  5. Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes, or until filling is bubbly and the crust is golden brown. Cool on wire rack.
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  • Editor's Note:
  • You can also use frozen raspberries in this recipe. To peel peaches, heat water to boiling. Turn off the heat and add the peaches. Let the peaches soften for 1 to 2 minutes, then remove with a slotted spoon. The skins will slip off easily.
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Reviews 19

  1. 25 Ratings


I added blackberries to the recipe because I had them available, and took out the pecans, and used a double crust. This pie was delicious!!! It was definitely the best fruit pie I have ever tasted!! Great recipe. It was worth all the trouble.


Good recipe. The crumb topping was delicious, the filling was ok, but I definitely suggest that you prebake the pie crust for 10 minutes or so. I used canned peaches instead of fresh, and canned sour cherries instead of the raspberries. I also halved the sugar in the fruit mix, because I wanted a not too sweet, more fruity taste.


I baked this as one of 3 pies for my mom's b-day and this was one of the crowd favorites. I didn't care for the raspberries (which I'd actually thought would be my favorite part!), but still enjoyed the pie. Pies are hard for me to rate because I prefer cake, but since everyone else seemed to enjoy this, a 5 it is (I, personally, would have rated it a "4"). I followed the recipe as is, though I did have to use frozen (thawed) peaches due to seasonality. I wasn't sure what variety of apples to use, so I used a mac, a granny smith, and a gala. I also added a handful of oats to the topping and subbed almond for pecans per personal preference. TY for a nice pie twist!