Embrace summer with a Cherry Berry Peach Pie! This all-butter, lattice top pie crust is jam-packed with summer favorites like sweet & sour cherries, strawberries, blueberries, and ripe peaches.
I know I’m not alone in feeling that every year, summer disappears in the blink of an eye. We all head into the season armed with a thousand ideas for taking advantage of the gorgeous weather and flexibility that summer brings. But if you’re anything like me, you never manage to accomplish even half of your plans.
I wanted this summer to feel different, so Ben and I finally made a point to prioritize planning one of our “bucket list” vacations. We both tend to let our schedules be dictated by just about everything else in life, so scheduling a week’s plus worth of time off together can be really challenging for us. But we are learning just how important it is to proactively block off that time and to fiercely protect it!
We gave ourselves 9 days to explore London & Paris and did our best to take advantage of every minute. I found Paris so magical, and London so exciting, that I couldn’t help but want to drink it all in. Even if that meant drinking from a firehose! Despite our achy feet, we had an amazing time hopping all over the city, packing in more than you would think possible in a relatively short trip.
Cherries, Berries, & Peaches (Oh My!)
This Cherry Berry Peach Pie reminds me a little bit of our vacation, because it’s jam-packed with pretty much all the best things about summer. The combination of two kinds of cherries (both sweet and sour!), strawberries, blueberries, and ripe peaches makes me feel like I’m embracing every moment of the season. And bringing all these flavors together gives this pie a really unique depth & complexity.
The inspiration for the filling actually originated from a blend of store-bought frozen fruit I had sitting in my freezer. I woke up wanting to make a peach pie one morning, but I only had a few peaches and I didn’t want to go grocery shopping. I decided to mix the frozen cherries and berries in with the peaches, and it turned out to be an amazing combination! Everyone wanted to know exactly what I’d put into this pie – it really does have a distinct flavor.
I ended up testing the pie with both the frozen berries/cherries, as well as all fresh fruit. I’ve used fresh peaches each time as I keep these stocked in my kitchen and spend all summer eating them like candy! If you’re using any frozen fruit in this pie, do not thaw the fruit beforehand and keep in mind that the pie might (or might not) need a little extra time in the oven.
If you happen to have a different kind of berries on hand, or if you’d like more of one thing and less of another, feel free to play around! It’s a fairly flexible recipe.
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My absolute favorite way to decorate a fruit pie is with a lattice crust. They’re so beautiful and impressive, and they’re definitely easier to accomplish than they appear! I thought I’d share a few lattice tips along with the recipe today!
Once you’ve rolled out your top crust, you’ll need to slice it into several strips of dough that will be used to form the lattice pattern. I recommend repurposing a pizza cutter to slice up the dough!
You can either make all the strips the same thickness (a ruler is helpful if you want to be precise), or you can vary the thickness of each one for a more dynamic design. I did the latter, and I even braided a few very thin strips together (just like you would braid hair!).
Lay half of the pie crust strips on top of the filling in your pie, all vertically so that they are parallel. How closely together you place them will depend on how much of the filling you want to show through the lattice. I tend to place mine pretty close together.
This step sounds more complicated than it is, but the pictures should help make it clearer. Gently fold back the bottom half of every other strip of pie dough. Then, lay down another strip of pie dough horizontally across the middle. This strip will be perpendicular to the rest of the strips and will lie on top of the strips that were not folded back. Now, unfold the folded strips back to their original position, but letting them rest on top of the horizontal strip.
Repeat step 3, but this time, fold back the alternate vertical strips. You’ll place the second horizontal strip just above (or below) the first. Continue this process, alternating which strips are folded back, until the pie filling is covered with woven strips as below.
Trim the ends of the lattice strips as needed. Then fold over the excess pie crust around the rim in order to seal the edges of the pie. Crimp as desired to help keep the seal in place. Use a pastry brush to lightly coat the top crust with an egg wash and sprinkle with sugar before baking.
That’s all there is to it! Now you just need a little bit of patience as you wait for this pie to come out of the oven. If you can manage, I recommend letting the pie cool completely so that the filling has an opportunity to set.
We’ve gotten to share this Cherry Berry Peach Pie with some of our best friends during warm, relaxing evenings this summer. It’s the perfect dessert to polish off over lazy after-dinner conversation. On one such occasion, I even snagged the very last slice and ate it straight out of the pie plate because I couldn’t resist!
If you make this recipe, show off your lattice skills by tagging @flourcoveredapron on Instagram! I can’t wait to see your handiwork!
Cherry Berry Peach Pie
Embrace summer with a Cherry Berry Peach Pie! This all-butter, lattice top pie crust is filled with summer favorites like sweet & sour cherries, strawberries, blueberries, and ripe peaches.
All-Butter Pie Crust
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold & cubed
- 1/3 cup buttermilk, cold
Cherry Berry Peach Pie Filling*
- 3 medium peaches (firm, but ripe), peeled & cut into chunks
- 2 1/2 cups cherries (I recommend a blend of sweet & sour cherries), pitted & halved
- 1 1/2 cups strawberries, hulled & quartered
- 1 cup blueberries
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon water
- 1 pinch salt
- granulated or turbinado sugar, for sprinkling
All-Butter Pie Crust
Combine flour, sugar, and salt in the bowl of a food processor. Pulse briefly until combined.
Add butter and pulse just until the butter is incorporated throughout the mixture in small crumbs.
Gradually add the cold buttermilk, pulsing briefly until the dough begins to form large clumps.
Remove dough from the food processor and knead just until it comes together. Divide the dough in half and form into two discs. Wrap each disc tightly in plastic wrap and chill the dough for at least 1 hour.
Cherry Berry Peach Pie Filling
Once dough is chilled, combine the peaches, cherries, strawberries and blueberries in a large bowl. Toss gently to combine.
In a small bowl, whisk together both sugars, cornstarch, and salt. Add the dry ingredients to the fruit and toss gently to combine. Set aside.
Assembling the Pie
Preheat the oven to 400 degrees Fahrenheit.
On a large, lightly floured surface, use a rolling pin to roll out one of the discs of pie dough. Form a large circle of dough, about 12" in diameter. Lay the pie crust in the bottom of a 9.5" pie plate and trim the edges, leaving an extra inch of dough all the way around the rim of the pie dish (this will be used to seal the edges at the end). Place the bottom crust in the fridge while you roll out the second disc of pie dough and slice it into long strips for a lattice design.
Spoon the fruit filling into the bottom crust, leaving behind excess juices so the pie doesn't get too soggy. Arrange the strips of pie dough on top in a lattice design (see instructions in post), then seal & crimp the edges.
In a small bowl, whisk together the egg, water, and salt. Use a pastry brush to coat the pie crust with a thin layer of egg wash. Sprinkle with sugar.
Place the pie on the middle rack of the oven. Place a large baking sheet on the bottom rack, to catch any drips. Bake the pie at 400 degrees for 20 minutes, then reduce the temperature to 375 degrees and bake for an additional 35-40 minutes. Keep an eye on the pie & cover it with a foil shield if it is browning too quickly.
Remove the pie from the oven and let cool completely on a wire rack before serving, to help the pie filling set.
*The filling recipe is adapted from Wood & Spoon's Peach Berry Pie.