Go Back
Print

Summer Fruit Pie

A trio of summer fruits make a delicious pie

Course Dessert
Cuisine American
Keyword pie, fruit pie
Prep Time 20 minutes
Cook Time 1 hour
Servings 10

Ingredients

Fruit Filling

  • 2 Cups Peeled and Diced Peaches
  • 2 Cups Rinsed Blackberries
  • 2 Cups Rinsed Blueberries
  • 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
  • 1 Egg
  • 1 Tablespoon of Water
  • 1 Teaspoon of Granulated Sugar

Favourite unbaked Pie Crust

Instructions

  1. Heat oven to 400 degrees.
  2. Roll out pie dough and place in a regular (10") pie dish. Reserving some for topping if doing a lattice style.
  3. Poke the bottom of the dough in the pie plate with a fork. Set aside in the fridge.
  4. In large bowl combine the fruit until it measures 6 cups.
  5. Gently fold in the flour, cornstarch (if using), salt and 1/4 teaspoon cinnamon until combined.
  6. Pour mixed fruit into unbaked pie crust.
  7. Using the remaining 2 tablespoons of butter, fleck the top the fruit with small pieces of butter.
  8. Lightly sprinkle with cinnamon.
  9. Fold in or crimp the sides of the dough or roll out remaining dough and top pie.
  10. Mix 1 egg and 1 tablespoon of water together to create an egg wash. Gently brush the pastry top evenly with the egg wash.
  11. Sprinkle lightly with a teaspoon of sugar (optional).
  12. 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.
  13. 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.
  14. Allow to cool 30 - 40 minutes before eating.
  15. Store covered at room temperature or in the fridge.