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Peach-a-Berry Pie

Peach-a-Berry Pie


"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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1 h 25 m servings 301 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 228 mg
  • 9%

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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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 209
  1. 281 Ratings

Most helpful positive review

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 o...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 o...

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 th...

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 r...

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 f...

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 i...

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, ...

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 ...

this is a great recipe. i subsituted strawberries for raspberries and had more strawberries than peaches. i added 1/2 tsp of ginger instead of cinnamon and i sauted the fruit to decrease the jui...

My oldest son and I made this pie together. We used the Butter Flaky Pie Crust, which is also from this site. Instead of sprinkling the top crust with sugar, we used an egg wash. We didn't have ...

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