Cherry Berry Peach Pie

Cherry Berry Peach Pie

1 Review 1 Pic
  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    1 h 25 m
Patty S
Recipe by  Patty S

“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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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

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.

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Review (1)

Rate This Recipe
Nanby
3

Nanby

Just loved the flavor combo of the different fruits. Was an excellent pie. Probably one of the best pies I've made. A keeper.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 370 cal
  • 19%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 53.1 g
  • 17%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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