Summer Fruit Pie
Bursting with the vibrant flavors of summer, this Summer Fruit Pie is the perfect dessert to showcase the season’s juiciest fruits. Featuring a medley of fresh strawberries, plump blueberries, and sweet peaches, this pie combines a buttery, flaky homemade crust with a tangy, cinnamon-spiced fruit filling. The dough is made from scratch and chilled for maximum flakiness, while a golden egg wash finish with optional coarse sugar adds an irresistible touch of sweetness and sparkle. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is a showstopping treat for picnics, barbecues, and family gatherings. With just 30 minutes of prep time and a classic baking method, this recipe is a must-try for fruit pie enthusiasts everywhere!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 4 tablespoons granulated sugar
- 0.5 teaspoons salt
- 6 tablespoons ice water
- 2 cups fresh strawberries (hulled and sliced)
- 1 cup blueberries
- 2 cups peaches (peeled, pitted, and sliced)
- 3 tablespoons cornstarch
- 1 tablespoons lemon juice
- 0.5 teaspoons ground cinnamon
- 1 egg
- 1 tablespoons milk
- 1 tablespoons coarse sugar (optional)
Instructions
In a large bowl, combine flour, 2 tablespoons of sugar, and salt. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large bowl, toss the strawberries, blueberries, and peach slices with 2 tablespoons of sugar, cornstarch, lemon juice, and cinnamon. Set aside to let the fruit release its juices.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing the dough into the bottom and sides.
Pour the fruit mixture into the prepared crust, spreading it evenly.
Roll out the second disc of dough into another 12-inch circle. Place it over the fruit filling. Trim, fold, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk. Brush the egg wash over the top crust, and sprinkle with coarse sugar if desired.
Bake the pie on the middle rack of the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 2 hours on a wire rack before serving to allow the filling to set.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 15.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 186 mg | 4% | |
*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.
