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This Peach Berry Pie is the perfect recipe for summer because there is so much fruit in it! The most fun part about this recipe is that there are 3 types of crust topping: lattice, double crust, and, crumble topping. Whatever your favorite is, you can choose!
![berry pie with decorative pie crust on top surrounded by slice fruit.](https://www.crazyforcrust.com/wp-content/uploads/2023/07/Raspberry-Peach-Blueberry-Pie-2.jpg)
Mixed Berry Peach Pie
Although summer brings us all the fresh fruit, this pie is just as good with frozen fruit. That being said, if you do have leftover fresh fruit that needs to be used–this is the pie for you.
To me raspberries, blueberries, and peaches is such a fun combination that I had never thought about it before until one of my friends brought it to my attention and I had to do something with it. The fruit mixed with my favorite all butter crust creates such an incredible pie.
Ingredients needed in the Raspberry Peach Pie
- All Butter Pie Crust: store-bought is fine too
- Peach Slices: fresh or frozen
- Raspberries: fresh or frozen
- Blueberries: fresh or frozen
- Cornstarch: I find this is the best thickener for pies – it works every time.
How to make Peach Berry Pie
- Preheat oven to 425°F.
- Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
- Carefully stir together peaches, blueberries, raspberries, sugar, lemon juice, and cornstarch. Let sit for a couple minutes, then drain and pour into the prepared pie plate.
- Top the pie with your desired crust topping.
- Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
- Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 40-50 minutes, or until crust is baked through and golden.
Expert Tips
- Know that when the pie crust is golden and the fruit is bubbling, that the pie is done.
- If you do not want to deal with peeling peaches, use frozen fruit.
- Look through the linked crust topping recipes to perfect your topping.
- Let cool completely before slicing to avoid all the juices running out of the pie.
FAQs
Once you mix your filling, let it sit and drain for a little to get all the juices out. This can help if your pie not be soggy
Your fruit should be bubbling when your pie is done, if the pie is too watery it may need to bake more.
Yes, you can! Just make sure it is properly sealed (either wrapped or in a freezer bag)
Raspberry Peach Blueberry Pie
Ingredients
- 1 recipe All Butter Pie Crust
- 3-4 cups fresh or thawed frozen peach slices, thawed
- 1 cup fresh or frozen raspberries, thawed
- 1 cup fresh or frozen blueberries, thawed
- ⅔ cup (134g) granulated sugar
- 1 tablespoon lemon juice
- 4 tablespoons (32g) cornstarch
For topping:
- 1 recipe All Butter Pie Crust
- 1 recipe Crumble Topping
Instructions
- Preheat oven to 425°F.
- Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
- Carefully stir together peaches, blueberries, raspberries, sugar, lemon juice, and cornstarch. Let sit for a couple minutes, then drain and pour into prepared pie plate.
Topping choices:
- Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. OR
- Top the pie with a crumble topping.
- Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
- Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 40-50 minutes, or until crust is baked through and golden.
Made this with my own pie crust recipe and it was excellent- I used fresh peaches, fresh raspberries (that were a little over ripe) and fresh blueberries. It was not soggy at all – I think your sugar / cornstarch ratio was the key to the success !
Everyone loved it! I used my own recipe for the crust, but used your recipe for the crumb topping (though I added cinnamon), and it was PERFECT! I used fresh peaches (which I didnโt peel because I like them with the skin on) and frozen raspberries and blueberries. Added some vanilla, cinnamon, and a dash of nutmeg to the filling. Will definitely make this again!!! ๐
Would like to make this in ramekins for thanksgiving dessert . Any tips.
Thank you
Wow, this looks heavenly. Peach and raspberry is such a good combo. Can’t wait to try this!
sharing later today on the weekend edit. love your blog title too, Dorothy! laura
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