Prep Time::30 mins
Cook Time::55 mins
Total Time:: 1 hr 25 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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1 (14.1 ounce) package double-crust pie pastry, thawed
3 cups peeled, sliced peaches
1 cup Bing cherries, pitted and halved
1 cup blueberries
1 tablespoon lemon juice
½ cup white sugar
¼ cup brown sugar
3 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 tablespoon milk, or as needed
1 teaspoon white sugar, or as needed
Directions
Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust pastry into a 9-inch pie plate. Cut remaining pie crust pastry into 3/4-inch strips for the lattice top and set aside.
Mix together peaches, cherries, blueberries, and lemon juice in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust.
Use pie crust strips to weave a lattice top over fruit filling. Brush top with milk; sprinkle with 1 teaspoon white sugar.
Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.