Millie's August Pie

Millie’s August Pie is the ultimate celebration of late-summer fruit, bringing together the luscious sweetness of ripe peaches and the tart burst of fresh blackberries in a flaky, golden crust. This homemade pie features a buttery pastry made from scratch, complemented by a fruit filling infused with warm cinnamon and zesty lemon juice for the perfect balance of flavors. Whether you choose a classic double crust or an eye-catching lattice design, the pie is brushed with an egg wash and sprinkled with coarse sugar to create a beautifully crisp finish. With its vibrant fruit medley and rich, homemade touch, this quintessential summer dessert is perfect for picnics, barbecues, or a sweet weeknight treat. Serve a slice warm with a scoop of vanilla ice cream for a dessert that's as comforting as it is irresistible.

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:50 mins

Total Time:95 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter, cold and cubed
• 3 tablespoons Granulated sugar
• 0.5 teaspoon Salt
• 6 tablespoons Ice water
• 5 cups Peaches, peeled and sliced
• 1.5 cups Blackberries
• 0.75 cup Granulated sugar (for filling)
• 3 tablespoons Cornstarch
• 1 tablespoon Lemon juice
• 0.5 teaspoon Ground cinnamon
• 1 Egg yolk
• 2 tablespoons Milk
• 2 tablespoons Coarse sugar (optional, for topping)

Directions

Step 1

Start by preparing the crust. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

Step 2

Drizzle the ice water over the flour mixture, one tablespoon at a time, stirring gently with a fork after each addition. Stop when the dough just comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

While the dough chills, prepare the filling. In a large bowl, combine the sliced peaches, blackberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Gently toss until the fruit is evenly coated. Set aside.

Step 4

Preheat the oven to 375°F (190°C). Roll out one of the chilled dough disks on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish, leaving any overhang intact.

Step 5

Pour the prepared fruit filling into the pie crust, spreading it out evenly.

Step 6

Roll out the second dough disk into another 12-inch circle. Place it over the filling, or cut it into strips to create a lattice design. Seal the edges of the crust by crimping or pressing them together with a fork. Trim any excess crust.

Step 7

If using a full crust topping, cut a few small vents in the center to allow steam to escape. In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the egg wash over the top crust and sprinkle with coarse sugar if desired.

Step 8

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.

Step 9

Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set. Serve warm or at room temperature, with a scoop of vanilla ice cream if desired.

Nutrition Facts

Serving size	(2338.9g)

Amount per serving	% Daily Value*
Calories	4342.8

Total Fat 204.3g	0%
Saturated Fat 124.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 703.8mg	0%
Sodium 1242.4mg	0%
Total Carbohydrate 604.8g	0%
Dietary Fiber 38.7g	0%
Total Sugars 326.9g
Protein 50.7g	0%

Vitamin D 147.9IU	0%
Calcium 300.1mg	0%
Iron 19.4mg	0%
Potassium 3017.8mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 4.5%

Carbs: 54.2%