Raspberry Peach Blueberry Pie
Use fresh or frozen fruit to make this peach pie with blueberry and raspberries!
Servings: 10 servings
Calories: 280kcal
Cost: 8
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.
Video
Notes
You can use any topping for this pie: make a lattice pie crust, a crumble topping, or make a double crust pie.
If using frozen berries, make sure they are thawed and drained well.
Be sure to read the blog post for all sorts of fruit pie baking tips.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 164mg | Potassium: 156mg | Fiber: 3g | Sugar: 19g | Vitamin A: 159IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg