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Four Fruit Pie

Four Fruit Pie

"A delicious family favorite pie!"
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2 h 10 m servings 422 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 22
  1. 29 Ratings

Most helpful positive review

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 tast...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 tast...

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...

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 en...

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.

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!!!

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 pi...

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...

Outstanding pie! My family really loves this pie. I do make it with two crusts and leave off the crumb topping though. I'm sure it five stars with the crumb topping too though.

Very nice recipe and quite easy. I didn't have raspberries, so I had to substitute dried cranberries. It worked well, too.

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