Summer is Here Triple Berry Peach Pie

Summer is Here Triple Berry Peach Pie

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krista v. 5

"The best part of summer is the fresh, juicy fruit available in grocery stores or farmers' markets. This pie is my own creation after visiting the market and seeing beautiful berries and peaches for sale. After experimenting with different fruits and sugar levels, I have put together a fresh berry and peach pie that just screams 'summer is here!'"
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1 h 45 m servings 463 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 72.1g
  • 23%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white.
  2. Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter.
  3. Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips.
  4. Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.


  • Cook's Note
  • To peel the peaches, immerse them in boiling water to cover for one minute. Immediately transfer the peaches to an ice water bath to cool. The skins will slip right off.
  • Editor's Note
  • To make a lattice crust, see our step-by-step article, Making a Lattice-Top Pie Crust.


  1. 12 Ratings

Most helpful positive review

This was actually my recipe that I shared a couple years ago. This recipe is geared for fruit that is in season and therefore ripe and sweet. If your pies come out runny because your fruit is re...

Most helpful critical review

Sorry, but I did not care for this recipe.

This was actually my recipe that I shared a couple years ago. This recipe is geared for fruit that is in season and therefore ripe and sweet. If your pies come out runny because your fruit is re...

I made the pie this morning and just had a piece for lunch - delicious, especially with a dollop of whip cream! The recipe was fairly easy, and I also substituted blackberries for raspberries. ...

I haven't tasted the pie yet (I made it for a girl's night we're having later tonight), but the recipe was easy. I loved how easy the peaches were to peal when I followed the boiling instruction...

This is a good pie, but I actually think it's a little too much variety of fruit. The raspberries overwhelmed most of the flavor and I really couldn't taste any of the other fruit specifically....

My family loved this pie! I would add a bit more cornstarch next time, but otherwise this was one great pie!

Sorry, but I did not care for this recipe.

It was ok, I used all blueberries instead of mixed berries because I have allergies, but it just wasn't that sweet.

I used peaches, blueberries, raspberries and blackberries. The taste was great but it was really loose - even after cooling. It needs more cornstarch - I am not sure how much more though. I w...

A really tasty pie! I did not have raspberries, but used 3 fresh peaches, and blueberries and strawberries added in to fill the pie shell. I used wheat flour instead of white, and did not have a...

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