Peach Berry Pie
Bursting with the vibrant flavors of summer, this Peach Berry Pie is a showstopping dessert that combines the juicy sweetness of ripe peaches with the tart brightness of mixed berries. Crafted with a tender, made-from-scratch buttery crust, this recipe features a luscious fruit filling enhanced with hints of cinnamon, vanilla, and a pop of lemon juice for balance. The golden, sugar-kissed lattice top not only adds a rustic charm but also locks in all the bubbling, fruity goodness. Perfectly suited for family gatherings or special occasions, this pie is best served warm, topped with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream. Easy to follow and utterly unforgettable, this Peach Berry Pie is a must-try treat for pie lovers everywhere!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, diced)
- 0.5 cup Ice water
- 1 cup Granulated sugar
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 4 cups Fresh peaches (peeled, pitted, and sliced)
- 2 cups Fresh mixed berries (e.g., blueberries, raspberries, or blackberries)
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1 large Egg
- 1 tablespoon Milk
- 1 tablespoon Coarse sugar (for topping)
Instructions
In a large mixing bowl, combine all-purpose flour and a pinch of salt. Cut in the cold, diced butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough. Form into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In another bowl, stir together granulated sugar, cornstarch, and ground cinnamon.
Add the sliced peaches, mixed berries, vanilla extract, and lemon juice to the sugar mixture. Toss gently to combine and evenly coat the fruit.
On a floured surface, roll out one disk of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing it gently into place.
Pour the peach and berry filling into the crust, spreading it out evenly.
Roll out the second disk of dough and place it over the filling. Trim the edges, leaving about 1/2 inch of overhang, and pinch or crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top of the pie with the egg wash and sprinkle generously 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 serving to allow the filling to set.
Slice and enjoy your homemade Peach Berry Pie with a scoop of ice cream or a dollop of whipped cream!
Nutrition Facts
Calories |
4305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 581.8 g | 212% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 313.3 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 264 mg | 20% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2405 mg | 51% | |
*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.
