Cherry Berry Peach Pie Recipe

2018-08-22

Pies may have started out as meaty, savory affair but soon became entrenched as a fruit pastry that equals dessert in many food cultures.

During medieval times in Great Britain where the dish originated, pies or “cofyn” were tough containers that had to be cracked open for you to scoop out the crow or other meat filings cooked inside. What we know today as fruit pie was then called tarts. Over time, language evolved and the term pie became used for the sweet dessert filled with fresh, in season fruits baked in sweet flaky crusts.

In the past, sugar was expensive, and often reserved for royalty or the very wealthy. As fruit orchards sprang up across the US, and sugar plantations in mainly Georgia and Louisiana were able to provide affordable sugar, the popularity of everyday consumers making pies, jellies, jams and cakes became widespread. This Cherry Berry Peach Pie is a great way to enjoy both fruit and the sweet goodness of a tasty pie.

How to make a Cherry Berry Peach Pie

Prep Time: 30 mins

Cook Time: 55 mins

Ready In: 1hr 25 mins

Servings: 8

Ingredients

  • 1 (15 ounce) package pastry for a double crust 9-inch pie
  • 3 cups peeled, sliced Hale Orchard Peaches
  • 1 cup Hale Bing cherries, pitted and halved
  • 1 cup blueberries
  • 1 tablespoon lemon juice
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon milk, or as needed
  • 1 teaspoon white sugar, or as needed

Directions

  1. Preheat oven to 230°C or 450°F. Press a pie crust pastry into a 9-inch pie plate then cut the remaining pie crust pastry into ¾ inch strips; set aside to be used later to make lattice top.
  2. Using a large bowl, mix peaches, cherries, blueberries and lemon juice. Put in ½ cup of white and brown sugar, flour, cinnamon and salt; stir to coat. Pour fruit mixture into the prepped pie crust. Weave a lattice top on the fruit filling using the set aside crust strips. Brush top crust with milk then sprinkle with 1 teaspoon white sugar.
  3. Bake for 10 minutes then reduce heat to 175°C or 350°F and bake for 45 to 50 minutes or until fruit filling is simmering and lattice top has turned slightly brown.

 

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