Peach-a-Berry Pie Recipe -
Peach-a-Berry Pie Recipe

Peach-a-Berry Pie

Recipe by  

"This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 25 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
  3. Bake 45 minutes in the preheated oven, until crust is golden brown.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 17, 2008

With some small modifications, this turned out to be the best double crust pie I have ever had! First of all, I used the "Basic Flaky Crust" recipe on this site for the crust, but I used 1 1/2 of the recipe for the bottom crust. I used 6 oz. of fresh blackberries instead of raspberries, and I mashed about 1/3 of the blackberries in a separate bowl. Then I added the sugar, cinnamon, and 1 TB of cornstarch (instead of flour) to the mash, and whisked the mixture until incorporated. After filling the pie crust with the rest of the peaches and blackberries, I drizzled the blackberry mash/cornstarch/sugar/cinnamon mixture over the top, put 4 1-TB pats of butter on top before covering with the top crust. Finally, I used an egg wash over the top of the crust, and sprinkled some sugar on top as well, baking as directed. The result was a decadent, delicious pie that was half eaten almost before it cooled! Great recipe that I will use again and again...

Most Helpful Critical Review
Jul 11, 2011

This pie has a good flavor, next time I may lessen the sugar but my husband liked it alot. I think next time I will double the cornstarch (I like it better than flour) to make it less runny. If it were less runny it would have gotten more stars.

Jan 07, 2007

Wow! Unbelievably good. I substituted Splenda for baking for the sugar and did not add the butter. I used unbleached white flour. It was delicious and my guests raved and raved and all wanted this recipe. Substitutions make this a lower calorie dessert good for diabetics and those who are watching their weight.

Jun 05, 2008

This is a favorite pie for my husband & I. If you don't have flavorful, in-season peaches then go with frozen peaches - they are better than tasteless, grainy, fresh ones. We always use frozen raspberries and it's delicious.

Mar 23, 2008

I had so many farmer's market peaches I ended up having to make 2 pies. INCREDIBLE PIES!!! Everyone at the party absolutely adored them and I got tons of requests for the recipe. I mixed the filling ingredients together and let them soak while rolling out the pie crusts. Then I scooped the filling into the crusts leaving a lot of the juices behind, which I saved for topping ice cream. The pie wasn't soggy at all. It was gone before anyone could get seconds, and I can't wait to hit the farmer's market again so I can make another pie! Thank you so much for this great recipe!

Jun 05, 2007

This was a tasty fruit pie. I used frozen peaches, blackberries instead of rasberries, and omitted the butter. I sauteed the fruit at low temp for a few minutes to extract the juices first so it wouldn't be runny.

Oct 23, 2008

I chose this recipe for my 1st homemade pie. I used dried cranberries that I added a little water to reconstitute, simmered them on the stove for about 10 minutes until they plumped up nicely, and added an extra tablespoon of sugar to sweeten them up a bit. I added the plumped cranberries to the peaches, drained it since my peaches were VERY ripe, and I didn't want a soggy pie. I added 2 tsp cornstarch to avoid any mushy filling. The pie was superb! The cranberries' tartness was a nice compliment to my super sweet peaches. My husband (who doesn't like peaches) LOVED this pie, and so did I. This recipe is really worth a try!

May 22, 2006

I just made this pie for a second time, this time cutting my peaches into smaller pieces and my raspberries in half. It was WONDERFUL! It's definitely working it's way up toward the top of my favorite pie list. I may add some more raspberry next time, but the recipe is wonderful as is!


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 228 mg
  • 9%

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

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