Dessertscrazyforcrust4.9
Raspberry Peach Blueberry Pie
Use fresh or frozen fruit to make this peach pie with blueberry and raspberries!
👥 10 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min🔥 Cook: 1h👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Preheat oven to 425°F.
2
Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
3
Carefully stir together peaches, blueberries, raspberries, sugar, lemon juice, and cornstarch. Let sit for a couple minutes, then drain and pour into prepared pie plate.
lemon juice1 tablespoon(32g) cornstarch4 tablespoons
4
Topping choices:
5
Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. OR
6
Top the pie with a crumble topping.
7
Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
8
Bake for ⏱️ 10 minutes at 425° then lower the temperature to 350°F and bake for about ⏱️ 40-50 minutes, or until crust is baked through and golden.
Nutrition Facts
calories
280 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
3 g
sugar Content
19 g
sodium Content
164 mg
protein Content
3 g
carbohydrate Content
44 g
saturated Fat Content
3 g
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