Juicy Fruit Pie
Bursting with the vibrant flavors of fresh blueberries, strawberries, and juicy peaches, this Juicy Fruit Pie is a celebration of summer's sweetest bounty, perfect for any occasion. Its flaky, homemade crust cradles a luscious fruit filling infused with a hint of cinnamon, a splash of zesty lemon juice, and a touch of vanilla for an irresistible depth of flavor. Whether topped with a classic lattice or a golden, sugar-dusted crust, this pie bakes to golden perfection, with bubbling, jammy fruit that will have everyone coming back for seconds. Easy to prepare with common pantry staples, it’s ideal for both seasoned bakers and beginners looking for a show-stopping dessert. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer treat! Keywords: juicy fruit pie, homemade fruit pie, fresh fruit dessert, summer pie recipe, flaky pie crust.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 cups Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 1 cups Blueberries (fresh or frozen)
- 1 cups Strawberries (hulled and halved)
- 2 cups Peaches (peeled and sliced)
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for topping)
Instructions
In a large mixing bowl, whisk together the all-purpose flour and granulated sugar.
Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the blueberries, strawberries, and sliced peaches. Add the cornstarch, lemon juice, ground cinnamon, vanilla extract, and 1/4 cup of granulated sugar (if your fruit is very sweet, you can reduce the sugar). Toss gently to coat the fruit evenly.
On a floured surface, roll out one disc of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the fruit mixture into the pie crust, spreading it out evenly.
Roll out the second disc of dough and either place it whole over the fruit (for a simple top crust) or cut it into strips for a lattice design.
If using a whole top crust, cut a few small slits in the center for ventilation. If making a lattice, weave the strips over the filling.
Trim any excess dough hanging over the edges of the pie dish and crimp the edges to seal.
Brush the top crust with the beaten egg using a pastry brush, then sprinkle with coarse sugar.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set properly.
Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 410.0 g | 149% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 143.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 198 mg | 15% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
