Search thousands of recipes reviewed by home cooks like you.

Peach-a-Berry Pie

Peach-a-Berry Pie

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 25 m
BARNBABE13

BARNBABE13

This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
  3. Bake 45 minutes in the preheated oven, until crust is golden brown.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

maiyamac
269

maiyamac

5/17/2008

With some small modifications, this turned out to be the best double crust pie I have ever had! First of all, I used the "Basic Flaky Crust" recipe on this site for the crust, but I used 1 1/2 of the recipe for the bottom crust. I used 6 oz. of fresh blackberries instead of raspberries, and I mashed about 1/3 of the blackberries in a separate bowl. Then I added the sugar, cinnamon, and 1 TB of cornstarch (instead of flour) to the mash, and whisked the mixture until incorporated. After filling the pie crust with the rest of the peaches and blackberries, I drizzled the blackberry mash/cornstarch/sugar/cinnamon mixture over the top, put 4 1-TB pats of butter on top before covering with the top crust. Finally, I used an egg wash over the top of the crust, and sprinkled some sugar on top as well, baking as directed. The result was a decadent, delicious pie that was half eaten almost before it cooled! Great recipe that I will use again and again...

cher
181

cher

1/7/2007

Wow! Unbelievably good. I substituted Splenda for baking for the sugar and did not add the butter. I used unbleached white flour. It was delicious and my guests raved and raved and all wanted this recipe. Substitutions make this a lower calorie dessert good for diabetics and those who are watching their weight.

ripple2
132

ripple2

6/5/2008

This is a favorite pie for my husband & I. If you don't have flavorful, in-season peaches then go with frozen peaches - they are better than tasteless, grainy, fresh ones. We always use frozen raspberries and it's delicious.

Similar recipes