Raspberry Peach Blueberry Pie

Name: Raspberry Peach Blueberry Pie
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Ingredients: 1 recipe All Butter Pie Crust; 3-4 cups fresh or thawed frozen peach slices, thawed; 1 cup fresh or frozen raspberries, thawed; 1 cup fresh or frozen blueberries, thawed; 2/3 cup granulated sugar; 1 tablespoon lemon juice; 4 tablespoons cornstarch; 1 recipe All Butter Pie Crust; 1 recipe Crumble Topping

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Prep Time: 45 minutes

Cook Time: 60 minutes

Total: 105 minutes

Servings: 10

Author : Dorothy Kern

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Ingredients

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1 recipe All Butter Pie Crust3-4 cups fresh or thawed frozen peach slices, thawed1 cup fresh or frozen raspberries, thawed1 cup fresh or frozen blueberries, thawed2/3 cup granulated sugar1 tablespoon lemon juice4 tablespoons cornstarch1 recipe All Butter Pie Crust1 recipe Crumble Topping

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Instructions

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Step 1

Preheat oven to 425°F.

Step 2

Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.

Step 3

Carefully stir together peaches, blueberries, raspberries, sugar, lemon juice, and cornstarch. Let sit for a couple minutes, then drain and pour into prepared pie plate.

Step 4

Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. OR

Step 5

Top the pie with a crumble topping.

Step 6

Place a pie shield around the edge of the pie and place the pie on a cookie sheet.

Step 7

Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 40-50 minutes, or until crust is baked through and golden.