Summer is Here Triple Berry Peach Pie

Summer is Here Triple Berry Peach Pie

Recipe by krista v. from allrecipes.com

Dessert 2 Hr. 45 Mins.

Ingredients

8

8 servings

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

Instructions

  • Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white.
  • Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter.
  • Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips.
  • Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.

Nutritional Facts

Per 8 servings

  • Calories: 463
  • Carbohydrate: 72g
  • Fat: 18g
  • Fiber: 7g
  • Protein: 5g
  • Sugar: 38g

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