Time for pie! Fruit pie season is just beginning and I thought I’d start it off with a simple, delicious Peach Berry Pie. Peaches, blackberries, and blueberries inside of a buttery and flaky crust. Such a classic dessert.
Peach Berry Pie Printer-Friendly Recipe
From: Melissa @ Spoonful of Sugar (me!)
Makes one pie (8 slices)
Ingredients
2 (9-inch) pie crusts, homemade or store-bought (my favorite is this one)
7 medium peaches (peeled or unpeeled, cored, & sliced)
1 cup blackberries
1 cup blueberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1/4 cup flour
Pinch of nutmeg (about 1/8 teaspoon, freshly ground-if you have it)
Egg wash (1 egg mixed with a tablespoon of water)
Directions
If making a homemade crust, prepare and chill for at least 30 minutes before rolling out.
Prepare the filling by tossing together the peaches, blackberries, blueberries, sugar, lemon juice, flour, & nutmeg in a medium bowl. Let sit while you roll out your crust.
Preheat oven to 400 degrees. Roll out one pie crust and place in a 9-inch pie pan. Pour the filling into the pan. Roll out the other pie crust and place on top of the filling. Cut off any excess crust from around the edges and seal the two crusts together with your fingers or a fork. Cut a few slits in the top of the crust with a sharp knife. Brush egg wash over the top.
Bake in preheated oven for 30 minutes. Reduce oven temperature to 375, cover the edges of the crust with foil to prevent burning, and continue baking for 30 more minutes, until the crust is just turning 1golden brown. Remove the pie from oven and allow to cool around an hour before slicing. Enjoy!
**Best if eaten in the first couple of days. Can be stored at room temperature, but to help the pie last longer than 2 days, store in the refrigerator
Combine all of the filling ingredients in a medium bowl: peaches, blackberries, blueberries, sugar, lemon juice, flour, and nutmeg.
Roll out chilled crust.
Place one crust in pie pan.
Fill crust with pie filling.
Look at that filling!
Just look at it! Beautiful.
Top with second pie crust.
Cut off excess crust and crimp the edges to seal.
Cut slits in the top of the crust.
Brush the top with egg wash. This step will give your crust a beautiful, shiny coating as it bakes.
Bake for 30 minutes at 400 and then 30 more minutes at 375. In the last 30 minutes, you may want to cover the edges of the crust with foil or a pie covering to prevent burning.
Allow to cool for a bit (maybe an hour or so). Slice and enjoy!
Hooray for pie season!