This blueberry, peach, and cherry pie recipe was given to me by a friend who is the best pie maker I know. When Bing cherries aren’t in season, I use raspberries.
Preparation Details
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 8
Ingredients
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 3 cups peeled, sliced peaches
- 1 cup Bing cherries, pitted and halved
- 1 cup blueberries
- 1 tablespoon lemon juice
- ½ cup white sugar
- ¼ cup brown sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon milk, or as needed
- 1 teaspoon white sugar, or as needed
Steps
- Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust pastry into a 9-inch pie plate. Cut remaining pie crust pastry into 3/4-inch strips for the lattice top and set aside.
- Mix together peaches, cherries, blueberries, and lemon juice 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.
- Use pie crust strips to weave a lattice top over fruit filling. Brush top with milk; sprinkle with 1 teaspoon white sugar.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.
