Ingredients
8
8 servings
- •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
- •0.5 cup white sugar
- •0.25 cup brown sugar
- •3 tablespoons all-purpose flour
- •0.25 teaspoon ground cinnamon
- •0.125 teaspoon salt
- •1 tablespoon milk, or as needed
- •1 teaspoon white sugar, or as needed
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 371
- Carbohydrate: 53g
- Fat: 17g
- Fiber: 3g
- Protein: 4g
- Sugar: 27g
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