Summer is Here Triple Berry Peach Pie

Summer is Here Triple Berry Peach Pie

krista v. 4

"The best part of summer is the fresh, juicy fruit available in grocery stores or farmers' markets. This pie is my own creation after visiting the market and seeing beautiful berries and peaches for sale. After experimenting with different fruits and sugar levels, I have put together a fresh berry and peach pie that just screams 'summer is here!'"

Ingredients 1 h 45 m {{adjustedServings}} servings 463 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 72.1g
  • 23%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white.
  2. Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care 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.
  3. Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips.
  4. Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.
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  • Cook's Note
  • To peel the peaches, immerse them in boiling water to cover for one minute. Immediately transfer the peaches to an ice water bath to cool. The skins will slip right off.
  • Editor's Note
  • To make a lattice crust, see our step-by-step article, Making a Lattice-Top Pie Crust.
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Reviews 11

  1. 11 Ratings


I made the pie this morning and just had a piece for lunch - delicious, especially with a dollop of whip cream! The recipe was fairly easy, and I also substituted blackberries for raspberries. The smell of the fresh fruit while baking permeated throughout the house! I will be making this pie again for a baby shower coming up in a few weeks!

krista v.

This was actually my recipe that I shared a couple years ago. This recipe is geared for fruit that is in season and therefore ripe and sweet. If your pies come out runny because your fruit is really juicy, add more flour/cornstarch and let the pie sit in the oven for an hour after you turn off the stove. If you think a cup of sugar isn't sweet enough, add more. Taste your fruit before you mix it with sugar and again before it goes into the oven. Ive gotten so many compliments on this pie I was encouraged to share the recipe on this site.


I haven't tasted the pie yet (I made it for a girl's night we're having later tonight), but the recipe was easy. I loved how easy the peaches were to peal when I followed the boiling instructions listed on the page. I substituted blackberries for raspberries, (they were half the price). It looks and smells wonderful!! Thanks for sharing this recipe! UPDATE: The pie was delicious! I will say that it is a VERY BERRY pie- if you aren't a cooked berry fan you will NOT like it. I loved it. Perfect with icecream. Serve warm. I look forward to making it again. It was an expensive pie to make due to the berries.