Suburban Sweets: Peach and Berries Pie


My friends and I often say that food tastes better when someone else makes it.  It tastes best, I think, when someone else makes it specifically for you.  A couple of years ago, a friend brought a homemade peach pie on a visit to my home.  It wasn’t expected, so oh, what a treat it was!  Sweet and delicious, that particular pie made a peach-pie-lover out of me.  This is essentially her recipe, with the addition of sweet summer berries.  This has been my go-to recipe of the summer and it’s always a hit, especially with a scoop of vanilla ice cream on the side.  Try it, enjoy it and share it with a friend.  I guarantee she will love it, and she will love you for making it!

Some notes.  The active prep time is only about 15-20 minutes; however, there’s a lot of downtime in this recipe (refrigerating the dough, baking the pie, cooling the pie), so you’ll want to prep this at least 6 hours before serving.  If you are in a rush, you could save a little time by using store-bought pie dough, but if you could swing it, please try the accompanying recipe for homemade.  A food processor makes such quick work of it and I guarantee you will taste the difference!

Suburban Sweets: Peach and Berries Pie

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 6 hours

Suburban Sweets: Peach and Berries Pie


  • For Pie:
  • 4 cups peeled, thinly sliced fresh peaches
  • 1 cup fresh blackberries, cut in half if large
  • 1 cup fresh raspberries
  • ¾ cup white sugar
  • ¼ cup flour
  • ½ teaspoon ground cinnamon
  • Double pie crust, recipe follows
  • 2 tablespoons butter, melted
  • 1 ½ teaspoons sugar for topping
  • For Double Pie Crust:
  • 3 cups flour
  • 1 ½ teaspoons salt
  • 2 teaspoons sugar
  • 2/3 cup chilled solid vegetable shortening
  • 5 tablespoons cold butter
  • ¼ cup + 2 teaspoons ice water


  1. Prepare crust.
  2. In a food processor, mix the flour, salt and sugar by pulsing a few times. Cut the shortening and butter into small pieces and add them to the food processor. Pulse until the mixture resembles coarse meal with pieces of butter no larger than a pea. Add the water and pulse until dough starts to come together in clumps. Test it by grabbing a handful, it should stay together in your hand and not crumble. If it’s still dry, add a teaspoon of water at a time and pulse.
  3. Gather the dough into two balls, one a little larger than the other. Flatten each ball into a disk and wrap with plastic wrap. Refrigerate at least one hour or up to three days.
  4. To roll out the dough, place each disk between two sheets of plastic wrap (no flour necessary!) If the dough falls apart, wet it with water to help it come together. Line a 9 - 9 ½” pan with the bottom crust (the larger disk.)
  5. Prepare pie.
  6. Heat oven to 425 F.
  7. In a large bowl, combine the peaches, blackberries, raspberries, sugar, flour and cinnamon. Mix gently. Turn mixture into pastry-lined pie pan. Cover with top crust. Seal and flute the edge. Brush melted butter over the crust and sprinkle with sugar. Cut slits in the pie crust to allow for escape of steam.
  8. Bake pie for 35-40 minutes until juices begin to bubble through slits in the crust. Allow the pie to completely cool before cutting (at least 4 hours.) The pie will keep, covered, at room temperature for several days.



About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

1 Comment

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