BERRY PEACH PIE

Berry Peach Pie is the perfect summer pie recipe! Simple to make with an easy crust & filled with sweet fresh fruit then topped with vanilla ice cream.

Easy Berry Peach Pie is the perfect summer pie recipe! Simple to make with an easy crust & filled with sweet fresh fruit then topped with vanilla ice cream.This fresh berry peach pie is a cross between a free form galette (super easy!) or a cobbler and a traditional pie. It has insanely delicious flavor and I love the no-nonsense approach to the pie crust. It’s simple to make and is the perfect treat on a summer evening.

You’ll notice I make my Berry Peach Pie in a skillet instead of a traditional pie pan. I like how a cast iron skillet bakes the pie crust perfectly cooked and flaky on both the top and the bottom. Feel free to use a traditional pie pan!

I also use Krusteaz Pie Crust. It’s a simple mix and it tastes homemade! I’m all for short cuts when baking these days!

Easy Berry Peach Pie

  • 5 cups washed fruit (I used 2.5 cups peaches, 1.5 cups strawberries & 1 cup blueberries)
  • 1 tsp vanilla extract
  • 1/3 cup granulated sugar
  • 3 TBSP cornstarch
  • your favorite double pie crust
  1. Preheat oven to 400 degrees F. Spray a 10″ cast iron pan with non-stick spray and set aside.
  2. Peel peaches and slice. Cut strawberries and remove stems off blueberries. Toss fruit together in a medium sized bowl. In a small bowl, whisk together sugar and cornstarch. Sprinkle on fruit. Add in vanilla and stir until combined. Set aside while you prepare the crust.
  3. Use your favorite homemade pie crust or use a shortcut version like the boxed Krusteaz mix I used. It tastes delicious, is easy to work with and you simply add water and stir. Easy! Roll out 1/2 the pie crust until it’s about 11″ in diameter. Transfer to cast iron pan and smooth dough into pan and up around the edges.
  4. Roll remaining pie crust and cut 12-15 small shapes using cookie cutters. You’re welcome to use whatever shapes you’d like!
  5. Pour prepared fruit into crust. Place pie crust shapes around edges. Fold the tops of the bottom crust over onto the shapes, if there’s excess. Brush crust with a beaten egg, if desired. (It adds a lovely sheen.)
  6. Bake pie at 400 degrees F for 50 minutes. Let cool about 30-45 minutes, then slice and serve with vanilla ice cream. Store Berry Peach Pie leftovers in an airtight container in the fridge.

Enjoy!

If you like this recipe, you’ve GOT to check out these other desserts made with fresh fruit:

Easy Berry Peach Pie is the perfect summer pie recipe! Simple to make with an easy crust & filled with sweet fresh fruit then topped with vanilla ice cream. Easy Berry Peach Pie is the perfect summer pie recipe! Simple to make with an easy crust & filled with sweet fresh fruit then topped with vanilla ice cream. Easy Berry Peach Pie is the perfect summer pie recipe! Simple to make with an easy crust & filled with sweet fresh fruit then topped with vanilla ice cream.

Easy Berry Peach Pie is the perfect summer pie recipe! Simple to make with an easy crust & filled with sweet fresh fruit then topped with vanilla ice cream.
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EASY BERRY PEACH PIE

Easy Berry Peach Pie is the perfect summer pie recipe! Simple to make with an easy crust & filled with sweet fresh fruit then topped with vanilla ice cream.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 5 cups washed fruit I used 2.5 cups peaches, 1.5 cups strawberries & 1 cup blueberries
  • 1 tsp vanilla extract
  • 1/3 cup granulated sugar
  • 3 TBSP cornstarch
  • your favorite double pie crust

Instructions

  1. Preheat oven to 400 degrees F. Spray a 10" cast iron pan with non-stick spray and set aside.
  2. Peel peaches and slice. Cut strawberries and remove stems off blueberries. Toss fruit together in a medium sized bowl. In a small bowl, whisk together sugar and cornstarch. Sprinkle on fruit. Add in vanilla and stir until combined. Set aside while you prepare the crust.
  3. Use your favorite homemade pie crust or use a shortcut version like the boxed Krusteaz mix I used. It tastes delicious, is easy to work with and you simply add water and stir. Easy! Roll out 1/2 the pie crust until it's about 11" in diameter. Transfer to cast iron pan and smooth dough into pan and up around the edges.
  4. Roll remaining pie crust and cut 12-15 small shapes using cookie cutters. You're welcome to use whatever shapes you'd like!
  5. Pour prepared fruit into crust. Place pie crust shapes around edges. Fold the tops of the bottom crust over onto the shapes, if there's excess. Brush crust with a beaten egg, if desired. (It adds a lovely sheen.)
  6. Bake pie at 400 degrees F for 50 minutes. Let cool about 30-45 minutes, then slice and serve with vanilla ice cream. Store Berry Peach Pie leftovers in an airtight container in the fridge.

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