This blueberry, peach, and cherry pie recipe was given to me by a friend who is the best pie maker I know. When Bing cherries aren't in season, I use raspberries.
Ingredients
- double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
- peeled, sliced peaches: 3 cups
- Bing cherries, pitted and: 1 cup (halved)
- blueberries: 1 cup
- lemon juice: 1 Tbsp
- white sugar: 0.5 cup
- brown sugar: 0.25 cup
- all-purpose flour: 3 Tbsp
- ground cinnamon: 0.25 tsp
- salt: 0.125 tsp
- milk: 1 Tbsp (or as needed)
- white sugar: 1 tsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust pastry into a 9-inch pie plate. Cut remaining pie crust pastry into 3/4-inch strips for the lattice top and set aside.
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Mix together peaches, cherries, blueberries, and lemon juice in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust.
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Use pie crust strips to weave a lattice top over fruit filling. Brush top with milk; sprinkle with 1 teaspoon white sugar.
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Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.
