fresh-two-berry-peach-pie

Fresh Two Berry Peach Pie

Prep Time:
30 min

Cook Time:
1 Hr

Servings:
8 Servings

Difficulty:
Moderate

Prep Time:
30 min

Cook Time:
1 Hr

Servings:
8 Servings

Difficulty:
Moderate

INGREDIENTS

  • 1 Classic Crisco® Pie Crust | Crisco – Double-Crust
  • 3 C. peeled, sliced peaches (6 medium)
  • 1 C. blackberries
  • 1 C. blueberries
  • 1 C. sugar
  • 1/4 C. Clabber Girl® Corn Starch
  • 1 tsp. lemon juice
  • 2 Tbsp. butter

DIRECTIONS

  1. PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Roll out dough for top crust into a 10-inch circle. Cut into strips 3/4-inch wide. Heat oven to 425ºF.
  2. PLACE peaches, blackberries and blueberries in large bowl. Add sugar, Clabber Girl® Corn Starch and lemon juice. Stir gently until evenly moistened. Fill prepared pie crust. Dot with butter.
  3. WEAVE strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust folding over ends of strips. Crimp edge.
  4. BAKE 15 minutes. Reduce oven to 375°F. Bake an additional 35 to 45 minutes or until lightly browned. Cool at least 3 hours before cutting to allow filling to thicken.
  5. For Woven Lattice crust diagram, visit pillsburybaking.com. Go to Baker’s Corner, Baking Tips, Pie Crusts, Finishing Touches for Pies.

Nutrition

Serving size
(1 slice, 1/8 of pie)

  • Calories 460
  • Calories from Fat190g
  • Total Fat 21g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 310mg
  • Potassium 0mg
  • Total Carbohydrates 63g
  • Dietary Fiber 3g
  • Sugars 33g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet