Make the most of the seasonal produce with this peach-berry pie. Sweet Southern peaches are paired with fresh strawberries, blackberries or blueberries in what is sure to become your new favorite summer dessert.
Peach Berry Pie
Preparation time: 30 minutes
Cooking time: 60 minutes
Serves: 9
- 1 double pie crust, prepared and cooled in the fridge
- 2 pound peeled and sliced peaches
- 2 cups of mixed berries, cut into 1/2-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
- Preheat the oven to 400 degrees. I like to put a layer of heavy-duty aluminum foil on the bottom rack of my oven to keep bubbling pie filling from contaminating the oven, but this is optional.
- In a large bowl, combine the peaches and berries.
- In a small bowl, combine the brown sugar, sugar, cornstarch, and salt.
- Add the dry ingredients to the fruit and mix everything together. Set aside while you roll out your pie dough.
- On a floured surface, roll out one half of the cooled pie dough into a 12-inch round.
- Carefully place the dough in the bottom of a deep cake pan and press gently on the bottom of the pan. Leave about 1 inch of dough extending beyond the perimeter of the dish and trim off the excess.
- Spoon the fruit mixture into the pie shell and discard any excessive excess juices that have formed.
- Place the top half of the pie dough on top of the filling as you wish. If you plan on making a lattice or detailed pie top, work quickly so that your pie dough bottom doesn’t get soggy from the juices from the fruit. If you are rolling out the pie dough flat on your filling, make sure to vent the top with a few slits of your knife. Pinch the edges when you’re done.
Serve with ice cream or whipped cream. (Kate Wood / Wood and Spoon) - In a small bowl, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of egg wash on the pie crust.
- Place the cake in the oven and bake for 20 minutes at 400 degrees.
- Reduce the heat to 350 degrees and bake for an additional hour and 15 minutes to an hour and 30 minutes, or until the center of the pie has bubbling juices underneath and the top of the pie crust is golden brown.
- Let the cake cool completely on a cooling rack, or overnight. Cutting into the pie too early can cause the pie to become too runny, but if that doesn’t bother you, you can cut into it once it’s a manageable and safe temperature.
- Serve with ice cream or whipped cream.
Comments:
- I like to make any lattice strips or braids ahead of time and store them in the fridge while I prepare my filling and pie shell.
- Use all the berries you want. Make sure to cut all the large berries into manageable pieces.
- If your peaches are not ripe enough and have a tart flavor, consider adding an extra tablespoon of sugar.
Kate Wood’s recipes can be found on her Wooden spoon blog and more facebook† Instagram and Pinterest†
