Skip to Content
Menu

Blueberry-Apple-Peach Pie

  • Save Recipe
  • Prep 40 min
  • Total 3 hr 45 min
  • Ingredients 19
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Fresh apples, peaches and blueberries are the stars of this sweet mixed fruit pie that won high honors at the Pennsylvania Allentown Fair. This Blueberry-Apple-Peach Pie is a sure winner at potlucks, picnics and celebratory get-togethers. The flavorful filling and impressive weaved lattice top will wow everyone in the room!
By Pillsbury Kitchens
Updated Feb 17, 2023
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Crust

Filling

  • 6 cups sliced peeled apples
  • 3 cups sliced peeled fresh peaches or 1 can (29 oz) sliced peaches, drained
  • 1 tablespoon fresh lemon juice
  • 3/4 cup granulated sugar
  • 1/2 cup pie filling enhancer (thickener)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen (partially thawed) blueberries
  • 1/2 teaspoon vanilla

Crumb Topping

  • 1 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold
  • 1/2 teaspoon milk
  • Coarse sugar

Steps

  • 1
    Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch deep dish glass pie plate. In large bowl, place apples and peaches. Add lemon juice; toss to coat.
  • 2
    In medium bowl, mix 3/4 cup granulated sugar, the pie filling enhancer, cornstarch, 1/2 teaspoon salt and 1/2 teaspoon cinnamon. Sprinkle over apples and peaches; toss to mix well. Gently stir in blueberries and vanilla. Spoon into crust-lined plate.
  • 3
    In another medium bowl, place all crumb topping ingredients except milk and coarse sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. Sprinkle topping on pie; press down lightly.
  • 4
    To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. Brush lattice strips with milk and sprinkle with coarse sugar.
  • 5
    Cover crust with sheet of foil to prevent excessive browning; bake 30 minutes. Remove foil; reduce oven temperature to 350°F. Bake 35 to 40 minutes longer or until top is golden brown. Cool at least 2 hours before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    For easy lattice top, place second half of pie crust strips crosswise over first layer of strips instead of weaving them in. Trim ends of strips.
  • tip 2
    For an impressive serving presentation, try drizzling each plate with blueberry pancake syrup before adding a slice of Blueberry-Apple-Peach Pie.

Nutrition Information

670 Calories, 24g Total Fat, 3g Protein, 110g Total Carbohydrate, 60g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
12g
62%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
510mg
21%
Potassium
270mg
8%
Total Carbohydrate
110g
37%
Dietary Fiber
3g
14%
Sugars
60g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 2 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved