Mulberry Peach Pie
Bursting with summer flavors, this Mulberry Peach Pie is a delightful blend of sweet, tart, and buttery goodness. Fresh mulberries and juicy peaches come together with hints of cinnamon and a splash of lemon juice to create a vibrant, fruit-forward filling that's encased in a flaky, golden pie crust. Whether you opt for a classic full crust or a decorative lattice top, this dessert is as stunning as it is delicious. The recipe is easy to follow, with a total bake time of just 50 minutes, making it perfect for showcasing seasonal fruit at its peak. Serve this pie warm with a scoop of vanilla ice cream or enjoy it on its own—either way, it’s a show-stopping treat that’s sure to impress at family gatherings, summer picnics, or festive dinners.
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Recipe Information
Ingredients
- 2 cups Fresh mulberries
- 3 cups Fresh peaches (peeled, pitted, and sliced)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 9-inch rounds Pie crust (store-bought or homemade)
- 1 Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the mulberries, sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently to coat the fruits evenly and set aside for 10 minutes to allow the juices to release.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the fruit mixture into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of unsalted butter.
Roll out the second pie crust and place it over the filling. You can either cover the pie entirely and cut slits for ventilation, or create a lattice pattern for a decorative effect.
Trim the excess dough and crimp the edges of the pie to seal the crusts together.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top crust to give it a golden color while baking.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours to set before slicing and serving.
Serve plain or with a scoop of vanilla ice cream for a perfect treat!
Nutrition Facts
Calories |
3904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 590.5 g | 215% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 281.1 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 361 mg | 28% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2481 mg | 53% | |
*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.
