Recipe: Peach Berry Pie

Recipe: Peach Berry Pie
Peach Berry Pie is a double crusted pie with a sweet and gooey strawberry, raspberry, blueberry and peach filling. (Kate Wood / Wood and Spoon)

Make the most of the season’s produce with this peach berry pie. Sweet Southern peaches combine with fresh strawberries, blackberries or blueberries in what is sure to be your new favorite summer dessert.

A golden, double-crusted Peach Berry Pie is sure to make your heart sing. (Kate Wood / Wood and Spoon)

Peach Berry Pie

Prep time: 30 minutes

Cook time: 60 minutes

Serves: 9

Ingredients
  • 1 double pie crust, prepared and chilled in fridge
  • 2 pounds of peeled and sliced peaches
  • 2 cups of mixed berries, sliced into ½-inch pieces (I used raspberries, strawberries and blueberries)
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 1 egg yolk
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 400 degrees. I like to place a layer of heavy-duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying the oven, but this is optional.
  2. In a large bowl, combine the peaches and berries.
  3. In a small bowl, toss together the brown sugar, the sugar, cornstarch and salt.
  4. Add the dry ingredients to the fruit and toss to combine. Set aside while you roll out your pie dough.
  5. On a floured surface, roll out one half of the chilled pie dough to a 12-inch round.
  6. Carefully lay the dough in the bottom of a deep-dish pie pan and gently press into the bottom of the pan. Leave about 1 inch of dough extending outside the perimeter of the dish and trim off the excess.
  7. Spoon the fruit mixture into the pie dish, discarding any exorbitant excess of juices that may have formed.
  8. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.

    Serve with ice cream or whipped cream. (Kate Wood / Wood and Spoon)
  9. In a small bowl, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust.
  10. Place the pie in the oven and bake for 20 minutes at 400 degrees.
  11. Decrease the heat to 350 degrees and bake for an additional hour and 15 minutes to an hour and 30 minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown.
  12. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature.
  13. Serve with ice cream or whipped cream.

Notes

  • I like to prepare any lattice strips or braids ahead of time and keep in the fridge while I am prepping my filling and pie pan.
  • Use any berries you’d like. Just make sure any large berries are cut into manageable pieces.
  • If your peaches aren’t ripe enough and are tart to the taste, consider adding an additional tablespoon of sugar.

Kate Wood’s recipes can be found on her Wood and Spoon blog and on FacebookInstagram and Pinterest.

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