summer is here triple berry peach pie

Ingredients

• Servings: 1
• for the pie:
• 1 pastry for a 9 inch double crust pie
• 1 egg white, lightly beaten
• 3 fresh peaches - peeled, pitted and sliced
• 1 pint fresh strawberries, hulled and large berries cut in half
• 1 pint fresh blueberries
• 2 (6 ounce) containers fresh raspberries
• 1/3 cup all-purpose flour
• 3 tablespoons cornstarch
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter, cut into small pieces
• for the topping:
• 1 teaspoon ground cinnamon
• 1 tablespoon white sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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.
• 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.
• 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.
• 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.