Four Fruit Pie Recipe - Allrecipes.com
Four Fruit Pie Recipe
  • READY IN ABOUT hrs

Four Fruit Pie

Recipe by  

"A delicious family favorite pie!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Peel, core, and slice the peaches, apples, and pear. Place the fruit into a large bowl and add the raspberries. In a separate bowl, mix the white sugar, cinnamon, and 3 tablespoons flour. Pour the mixture over the fruit and gently toss the fruit to coat.
  3. Mound fruit mixture into a 9-inch pie shell.
  4. In a medium bowl, combine 3/4 cup flour and 1/3 cup brown sugar. Cut in the butter until the mixture resembles small peas. Stir in the chopped pecans and sprinkle the crumble on top of the fruit.
  5. Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes, or until filling is bubbly and the crust is golden brown. Cool on wire rack.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 35 mins
  • READY IN 2 hrs 10 mins

Footnotes

  • Editor's Note:
  • You can also use frozen raspberries in this recipe. To peel peaches, heat water to boiling. Turn off the heat and add the peaches. Let the peaches soften for 1 to 2 minutes, then remove with a slotted spoon. The skins will slip off easily.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2003

I added blackberries to the recipe because I had them available, and took out the pecans, and used a double crust. This pie was delicious!!! It was definitely the best fruit pie I have ever tasted!! Great recipe. It was worth all the trouble.

 
Most Helpful Critical Review
May 16, 2012

We did not care for this pie. Way too watery from fresh fruit cooking. bottom crust soggy. Peaches picked up colors from raspberries and looked unappealing. The crust on top was good.

 

24 Ratings

Dec 11, 2008

Good recipe. The crumb topping was delicious, the filling was ok, but I definitely suggest that you prebake the pie crust for 10 minutes or so. I used canned peaches instead of fresh, and canned sour cherries instead of the raspberries. I also halved the sugar in the fruit mix, because I wanted a not too sweet, more fruity taste.

 
Nov 18, 2009

I baked this as one of 3 pies for my mom's b-day and this was one of the crowd favorites. I didn't care for the raspberries (which I'd actually thought would be my favorite part!), but still enjoyed the pie. Pies are hard for me to rate because I prefer cake, but since everyone else seemed to enjoy this, a 5 it is (I, personally, would have rated it a "4"). I followed the recipe as is, though I did have to use frozen (thawed) peaches due to seasonality. I wasn't sure what variety of apples to use, so I used a mac, a granny smith, and a gala. I also added a handful of oats to the topping and subbed almond for pecans per personal preference. TY for a nice pie twist!

 
Aug 05, 2005

I used fuit that I bought frozen. i let them defrost and put it in a pie shell with all the other things. I cut down on the sugar. It was great and had the real flavor of fruit, not overly sweet.

 
Apr 28, 2008

Fantastic pie, the whole family loved it! to make it better, on the second time i baked it i added blackberries to the mix of fruit. and for the crumble on top i added oats. Delicious!!!

 
Sep 25, 2008

I don't usually enjoy fruit pies but this was great! I followed the recipe almost exactly except for the fruit amounts- I used the amounts of each that I had lying around until it filled the pie crust. My raspberries were frozen in a mix with blackberries and I didnt defrost them- just threw them in and it still worked great. I loved the pecan crumble topping (I used pecans that were glazed and I think that added a nice flavor) and got great reviews from friends!

 
Sep 09, 2009

I doubled the recipe for a work birthday and had WAY too much fruit left over even after mounding as high as possible in deep dish 9" pie crusts... Could the original recipe have been for 2 pies? Otherwise great recipe. I took advice from some other reviewers and prebaked the crust, cut down on the white sugar, and substituted whole oats for the nuts in the crumb topping. With prebaked crust (10min @400F) the cook time could shorten to 30min. With leftover fruit, I mixed in leftover crumb topping and baked in corning dish 20min - bet it'll be great with ice cream tomorrow!

 

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Nutrition

  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 62.3 g
  • 20%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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