Cherry Berry Peach Pie

Use your summer peaches, blueberries, and cherries to create a colorful lattice-top pie to enjoy with a scoop of vanilla ice cream on a hot summer evening.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 371 Calories

Ingredients

• 1 tablespoon lemon juice
• 3 tablespoons all-purpose flour
• 1 (14.1 ounce) package double-crust pie pastry, thawed
• 1 cup blueberries
• 1 tablespoon milk, or as needed
• 1 teaspoon white sugar, or as needed
• 3 cups peeled, sliced peaches
• 1 cup Bing cherries, pitted and halved
• 0.5 cup white sugar
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon salt
• 0.25 cup brown sugar

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust pastry into a 9-inch pie plate. Cut remaining pie crust pastry into 3/4-inch strips for the lattice top and set aside.

Step 2

Mix together peaches, cherries, blueberries, and lemon juice in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust.

Step 3

Use pie crust strips to weave a lattice top over fruit filling. Brush top with milk; sprinkle with 1 teaspoon white sugar.

Step 4

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.