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Summer Berry Peach Pie

Summer Berry Peach Pie, the very first recipe on Ambitious Kitchen. A delicious pie filled with summer fruit: cherries, peaches, and blueberries!
Course Dessert
Cuisine American
Keyword pie
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8 servings
Author Monique Volz

Ingredients

  • For Double Crust Pie Dough:
  • 2 1/4 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon salt
  • 2 sticks of very cold, unsalted butter, cut into tiny pieces
  • 1/2 teaspoon of fresh lemon juice
  • 5 tablespoons ice water
  • ½ teaspoon of cinnamon
  • For the filling:
  • 1 pint of blueberries
  • 1 1/2 cups stemmed and pitted cherries, chopped
  • 3 medium ripe peaches, sliced
  • ¾ cup granulated sugar
  • 3 tablespoons flour
  • 1 tablespoon fresh lemon juice
  • 1/2 tsp of vanilla extract

Instructions

  • To make the crust: In a large mixing bowl stir together flour, sugar, and salt.  Place in food processor or pastry blender and add the butter. Pulse several times until small peas form. Add lemon juice. Next add 2 tablespoons of ice water to start. Work dough so that it starts to come together. Add remaining ice water if necessary.  You don’t want the dough too sticky, but in a large ball.
  • Coat your hands in flour and separate the dough into two round balls.  Wrap in plastic wrap and put in the fridge for about 30 minutes.
  • In a separate mixing bowl, stir together blueberries, cherries, peaches, sugar, lemon juice, vanilla, and flour until well mixed.
  • Preheat oven to 400 degrees F.
  • After 30 minutes, remove one dough ball from fridge and roll out using a flour coated rolling pin. You will have to work at this. You want the dough very thin and flat.  Next carefully place the rolled out dough into a 9 inch pie pan.  Fill with your fruit mixture. Take your remaining dough ball out of the fridge and roll out.  Cut out roughly 10, 1-inch thick strips.  Weave over fruit mixture, then trim off edges and make your pie crust pretty, if desired.
  • You can brush edges with egg wash and then sprinkle with sugar.
  • Take foil and wrap around the edges of the pie crust so they do not burn.  Bake for 30 minutes.  Remove foil and bake for an additional 30-40 minutes or until crust is golden brown to liking.  Cool on a wire rack.

Notes

You can use strawberries instead of blueberries if you'd like.
Monique Volz