I am usually a purest when it comes to summer fruit pies, jams and such. One fruit and one fruit only! But in an effort to try new things and never miss out on something delicious. I tried mixing the remaining blackberries, blueberries and peaches I had leftover after a weekend of canning. And it was so good! So good in fact, I might just have been (somewhat) converted into a multiple fruit kind of gal, because I have been thinking about this pie ever since I made it!

Summer Fruit Pie

I diced the peaches small enough that they were only slightly larger than the berries. Then I roughly mixed equal parts (about 2 cups each) blackberries, blueberries and diced fresh peaches. I used the general proportions of my mother-in-law’s peach pie as a starting point and went from there.

I also chose to use my mother-in-law’s amazing pie crust recipe and went little fancy with a lattice top even. Major yumminess ensued. And in an effort to never keep from sharing yumminess with others, I give you my peach, blackberry and blueberry fruit pie!

Summer Fruit Pie

Fruit Filling
Peaches – 2 Cups Peeled and Diced
Blackberries – 2 Cups Rinsed
Blueberries – 2 Cups Rinsed
1 Cup Granulated Sugar
3 Tablespoons of Flour
1 Tablespoon of Corn Starch (optional if a runny pie is undesirable)
Dash of Salt
1/4 teaspoon of Cinnamon, plus more for sprinkling
Topping
2 Tablespoons of Butter
Egg
1 Tablespoon of Water
1 Teaspoon of Granulated Sugar
Favourite unbaked Pie Crust
Heat oven to 400 degrees.

Directions

Roll out pie dough and place in a regular (10″) pie dish. Reserving some for topping if doing a lattice style.
Poke the bottom of the dough in the pie plate with a fork. Set aside in the fridge.

In large bowl combine the fruit until it measures 6 cups.
Gently fold in the flour, cornstarch (if using), salt and 1/4 teaspoon cinnamon until combined.
Pour mixed fruit into unbaked pie crust.
Using the remaining 2 tablespoons of butter, fleck the top the fruit with small pieces of butter.
Lightly sprinkle with cinnamon.
Fold in or crimp the sides of the dough or roll out remaining dough and top pie.
Mix 1 egg and 1 tablespoon of water together to create an egg wash. Gently brush the pastry top evenly with the egg wash.
Sprinkle lightly with a teaspoon of sugar (optional).

Place the pie dish on a larger tray to catch any drips and bake in the oven for 60 minutes until very brown (no opaque patches of dough remain) and the fruit filling is bubbling.
Check the pie after 50 minutes, but it may take up to 75 to cook. Cover with tinfoil if the crust is browning too much.
Allow to cool 30 -40 minutes before eating.
Store covered at room temperature or in the fridge.

Need a recipe for those leftover peach skins and pits headed for the compost?! Then check out this great peach syrup recipe.