Summer is Here Triple Berry Peach Pie

Fresh, juicy peaches, strawberries, blueberries, and raspberries bake up in a colorful double-crust pie that screams, 'Summer is here!'

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 463 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons cornstarch
• 1 pint fresh blueberries
• 2 tablespoons butter, cut into small pieces
• 1 egg white, lightly beaten
• 3 fresh peaches - peeled, pitted, and sliced
• 2 (6 ounce) containers fresh raspberries
• 1 pastry for a 9 inch double crust pie
• 1 pint fresh strawberries, hulled and large berries cut in half
• 0.5 cup white sugar
• 0.33333334326744 cup all-purpose flour
• 0.5 cup brown sugar
• 0.25 teaspoon ground nutmeg

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Make pie: Line a 9-inch pie plate with 1 pie pastry and brush with 1/2 of the beaten egg white. Set aside.

Step 3

Combine peaches, strawberries, blueberries, and raspberries in a large bowl. Mix together brown sugar, white sugar, flour, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined; fold into fruit gently, taking care not to crush berries. Transfer mixture into the prepared pie plate; filling will be piled high but will cook down. Dot with butter.

Step 4

Cover with remaining pie pastry using a lattice crust or a full top crust (cut decorative slits in crust to allow steam to escape). Brush the top lattice or crust with remaining beaten egg white.

Step 5

Make topping: Combine sugar and cinnamon in a small bowl until well mixed. Sprinkle over the top of pie, then place on a baking sheet to catch drips.

Step 6

Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 60 minutes. Turn off the oven and let pie sit for 30 minutes; transfer to a wire rack to cool. The filling will be loose if served warm but thicken when pie is completely cooled.