- 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
- 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.
04/03/2018
recipepes.com
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