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Peach and Berry Pie

Updated on July 14, 2013
Peach and Berry Pie
Peach and Berry Pie | Source
5 stars from 1 rating of Peach and Berry Pie

What a wonderful alternative to the traditional peach cobbler. This pie is a mixture of sweet soft peaches, and tart berries. You would never think this combination would go so well together, but the flavors truly blend in a way that will surprise you.

My husband is a huge fan of peaches. In fact, he puts them in just about everything. But just plain old peach cobbler gets old and boring after a while, even one a amazing as mine. Adding apples, pears, or even plums are great, but just doesn't give it the kick that some fresh berries do.

For those faint at heart, try some blueberries. They are sweet bit have a milder taste than some other berries. For those still not bold enough for raspberries, cherries are a nice addition. But go all out for done raspberries, and you'll have surprised guests asking for the recipe time and time again. This is definitely a show stopper, and you'll love the health benefits that come with it!

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: Serves 8 people one slice of pie.

Ingredients

  • 1 package 2 refrigerated pie crusts
  • 4 cups fresh peaches, sliced
  • 1 cup fresh raspberries
  • 3/4 cup + 1 tablespoon sugar, separated
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 400 degrees F. Generously spray a 9 inch pie pan with cooking spray.
  2. Thaw your two pre-made refrigerated pie crusts on the counter, as directed on the package.
  3. Clean and slice each of your peaches very thin and toss them into a large bowl.
  4. Wash your raspberries in a strainer thoroughly and then also toss them into the bowl.
  5. Add your sugar, flour and cinnamon to the bowl and toss them all together.
  6. Add about a quarter cup of water to the bowl and microwave for 2-3 minutes to soften up the fruit and create a syrup.
  7. Roll out both of your pie crusts on a flour dusted area to just bigger than the pie pan. (They never come quite big enough alone in their packages.)
  8. TIP: If you're having trouble rolling it out once out of the package, use a toothpick to loosen up the sticking areas.
  9. Lay one of your rolled out pie crusts into your pie pan.
  10. Pour your fruit mixture into the pie crust.
  11. Dot butter over the top of your fruit mixture and top with the remaining pie crust.
  12. Flute the edges of the pie crusts together to seal your pie closed.
  13. Cut vents into the top of your pie, starting about an inch from the middle and slicing out to about an inch from the edge, as if you're marking pie slices. This will allow air to vent out of the pie while cooking.
  14. Brush the top of the pie with a little bit of water and then sprinkle the top crust with sugar.
  15. Place in the oven and bake for 45 minutes, or until golden brown on top.

Nutritional Information

Nutrition Facts
Serving size: 1 (1/8) slice of pie
Calories 301
Calories from Fat117
% Daily Value *
Fat 13 g20%
Carbohydrates 44 g15%
Fiber 2 g8%
Protein 2 g4%
Cholesterol 8 mg3%
Sodium 228 mg10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of a Good Meal
The Sign of a Good Meal | Source

Personal Review

I simply cannot get enough of these fruit pies. Especially when there are fresh, ripe peaches falling off of the trees in my backyard, it's hard not to do everything I can to take advantage of them.

The original recipe I was given suggested that I put the peaches directly into the pie after slicing and adding the other ingredients. However, they were not as soft or syrupy as they could have been. By popping them in the microwave first, the sugar draws the juice out of the fruit creating a nice yummy syrup and softening the fruit further before baking. The flour in the recipe (which can be substituted with cornstarch) simply thickens the syrup a little so that it stays together after baking.

It really doesn't matter what fruit you use in this pie, but peaches and raspberries are a perfect match, the peaches being so sweet and the raspberries being a tad bit tart. I have also used blueberries and cherries in this pie with outstanding results, and have even replaced the peaches with pears.

This recipe is only made better if the fruit is freshly grown and picked. Yummy!

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Comments

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    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      5 years ago from Fountain, CO

      I'm glad you liked it!

    • My Cook Book profile image

      Dil Vil 

      5 years ago from India

      Hey Victoria, this looks simply delicious. Thanks for the share!

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      5 years ago from Fountain, CO

      I'm glad you liked it! You're going to love this pie. :) We love pies around our house as well. You'll have to tell me how you like it.

    • peachpurple profile image

      peachy 

      5 years ago from Home Sweet Home

      i love pies. Bought them in bakery shops. Most of them are apple pies, pineapple pies. Haven't seen peach and beery pies. Gonna bake some to test our the taste. Voted up

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      5 years ago from Fountain, CO

      I like them both. It just depends in what I have on hand. Obviously the refrigerated crusts are faster, but if I don't have them, then I still enjoy making them myself. And they both taste wonderful! I hope this helps.

    • Paul Edmondson profile image

      Paul Edmondson 

      5 years ago from Burlingame, CA

      Do you prefer the premade crust to crusts made from scratch? The filling sounds pretty good in this recipe.

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      5 years ago from Fountain, CO

      I'm so glad you liked it! I've got tons more pie recipes and even some great pie crusts. Check them out! :)

    • zeusspeak profile image

      Celina Martin 

      5 years ago from London

      Would definitely try this out, thx for sharing such a delectable hub!

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      5 years ago from Fountain, CO

      Thank you! You're going to love it! Try it out with my Almond Pie Crust or my Homemade Pie Crust recipe for a real treat! :)

    • zeusspeak profile image

      Celina Martin 

      5 years ago from London

      VvanNess, what an absolute delight (both hub and the dish!) this fusion pie seems quite delectable and mouth-watering. Hope I make this one day at home

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