Peach-A-Berry Pie
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A sweet and fruity pie combining fresh peaches and raspberries with a hint of cinnamon, baked in a flaky double crust.
Ingredients
- 946 ml fresh peaches peeled, pitted and sliced
- 237 ml fresh raspberries
- 177 ml white sugar
- 44.4 ml all-purpose flour
- 4.93 ml ground cinnamon
- 2 (9 inch) pie crusts
- 29.6 ml butter softened and cut into pieces
- 14.8 ml coarse granulated sugar
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.1 mg
- Iron: 0.5 mg
- Magnesium: 11.4 mg
- Phosphorus: 24.3 mg
- Potassium: 177 mg
- Zinc: 0.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml fresh raspberries
- 177 ml white sugar
- 44.4 ml all-purpose flour
- 4.93 ml ground cinnamon
- 2 (9 inch) pie crusts
- 14.8 ml coarse granulated sugar
Prepare
- 946 ml fresh peaches, peeled, pitted and sliced
- 29.6 ml butter, softened and cut into pieces
Let's Cook
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Step 1.
Preheat oven to 400 degrees F (200 degrees C).
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Step 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.
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Step 3.
Bake 45 minutes in the preheated oven, until crust is golden brown.