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
Recipe Instructions
Step 1
Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.
Step 2
Mix peaches, cherries, blueberries, and lemon juice together 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. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk; sprinkle with about 1 teaspoon white sugar.
Step 3
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.
Ingredients
½ cup white sugar
⅛ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
¼ cup brown sugar
1 cup blueberries
1 tablespoon milk, or as needed
1 teaspoon white sugar, or as needed
1 (15 ounce) package pastry for a double crust 9-inch pie
