peach and berry pie recipe

Written ByJenny Smyth Posted on
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The Best peach and berry pie recipe

I’m so excited to share with you my family’s favorite peach and berry pie recipe. It’s a classic dessert that never fails to impress, and I’m sure you’ll love it just as much as we do.

This pie is a staple in our household, especially during the summer months when fresh peaches and berries are in season. The combination of sweet and tangy flavors is simply irresistible, and the texture of the filling is just right – not too runny, not too firm.

My kids can’t get enough of this pie, and I’m sure your family will feel the same way. As a home cook, I appreciate how easy this recipe is to make – no special equipment or techniques required!

Just a simple pastry dough, some delicious fillings, and voilà! You’ll have a stunning pie that’s sure to impress your guests.

And let’s not forget about the health benefits – this pie is made with wholesome ingredients like fresh fruits and a touch of sugar, making it a guilt-free treat for the whole family.

Peach and Berry Pie

4.6 from 1143 votes

A delightful summer pie combining sweet peaches and tart berries in a flaky crust. The filling is perfectly thickened and spiced, making each bite a burst of fruity flavor.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into small cubes
6 to 8 tablespoons ice water

For the Filling

4 cups sliced fresh peaches (about 4 large peaches)
2 cups mixed fresh berries (blueberries, raspberries, blackberries)
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter, cut into small pieces

For the Topping

1 large egg, beaten
1 tablespoon turbinado sugar

👨‍🍳Directions

1Make the pie crust: In a large bowl, whisk together flour, salt, and sugar.
2Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle in ice water, one tablespoon at a time, stirring with a fork until the dough just comes together.
4Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
5Preheat your oven to 400°F (200°C).
6On a lightly floured surface, roll out one disc of dough to a 12-inch circle, about 1/8 inch thick.
7Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.
8Trim the excess dough, leaving a 1/2-inch overhang, and crimp the edges as desired.
9Place the crust in the refrigerator while you prepare the filling.
10Prepare the filling: In a large bowl, combine the sliced peaches, mixed berries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg.
11Stir gently until the fruit is evenly coated.
12Let the mixture sit for 5 minutes to allow the juices to release.
13Pour the fruit filling into the chilled pie crust, spreading it evenly.
14Dot the top of the filling with the small pieces of butter.
15Roll out the second disc of dough to a 12-inch circle and place it over the filling.
16Trim the excess dough, fold the top crust under the bottom crust, and crimp the edges to seal.
17Cut several slits in the top crust to allow steam to escape.
18Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
19Place the pie on a baking sheet to catch any drips.
20Bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbly.
21If the edges brown too quickly, cover them loosely with aluminum foil.
22Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
23This allows the filling to set properly.
24Serve warm or at room temperature.
25Store any leftovers in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie dish
Rolling pin
Mixing bowls
Pastry cutter or food processor
Measuring cups and spoons
Knife and cutting board
Fork
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a deeper flavor, let the pie cool completely before serving. You can substitute frozen peaches and berries if fresh are not available, but thaw and drain them first to avoid excess liquid. If the crust edges brown too quickly, cover them with foil halfway through baking.

Watch Video Of How Peach and Berry Pie Works

This peach and berry pie recipe has been a staple in our household for years, and I’m confident it will become one in yours too! It’s perfect for any occasion – whether you’re looking for a special dessert for a holiday gathering or just want something delicious for your family on any given day.

The best part? This recipe works well both ways – you can serve it warm with vanilla ice cream or whipped cream for an extra-special treat, or enjoy it chilled on its own as a refreshing snack.

❓ Frequently Asked Questions About Peach and Berry Pie

Q1: What type of pastry dough should I use for this pie?

This pie uses a simple all-butter pastry dough that’s easy to make from scratch. If you prefer a more flaky crust, you can also use a combination of all-purpose flour and cold butter.

Q2: Can I substitute other types of fruit for the peaches and berries?

While peaches and berries are the classic combination for this pie, you can experiment with other fruits like blueberries, strawberries, or even apples. Just be sure to adjust the amount of sugar accordingly based on the sweetness level of your chosen fruit.

Q3: How do I prevent the filling from becoming too runny?

Avoid over-mixing the filling mixture, as this can cause it to become too liquidy. Also, make sure to cook the filling until it reaches your desired consistency – if it’s still too runny after baking, you can try adding a slurry made from cornstarch and water to thicken it up.

Q4: Can I make this pie ahead of time?

This pie is best served fresh, but you can prepare the pastry dough and filling mixture up to 24 hours in advance. Simply assemble the pie just before baking.

Q5: What’s the best way to store leftover pie slices?

For short-term storage (up to 2 days), place leftover pie slices in an airtight container at room temperature. For longer-term storage (up to 5 days), wrap each slice tightly in plastic wrap or aluminum foil and store in the refrigerator.

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