This Peach Pouch Pie with Berries is a charming, rustic dessert that combines the sweet juiciness of ripe peaches with the tart brightness of blueberries and raspberries. The “pouch” style crust creates a beautiful, free-form edge that drapes over the fruit, offering a delightful contrast to the bubbling, tender filling. Its less fussy than a traditional double-crust pie but just as satisfying, making it perfect for summer gatherings, weekend brunches, or a simple end to a family dinner. The flaky, buttery crust holds up well to the moist fruit mixture, while the cornstarch ensures the juices thicken into a glossy, spoonable consistency. Serve it warm with a scoop of vanilla ice cream or cold with fresh whipped cream for a truly indulgent treat.
Peach Pouch Pie With Berries
Description
This Peach Pouch Pie with Berries is a charming, rustic dessert that combines the sweet juiciness of ripe peaches with the tart brightness of blueberries and raspberries. The "pouch" style crust creates a beautiful, free-form edge that drapes over the fruit, offering a delightful contrast to the bubbling, tender filling. Its less fussy than a traditional double-crust pie but just as satisfying, making it perfect for summer gatherings, weekend brunches, or a simple end to a family dinner. The flaky, buttery crust holds up well to the moist fruit mixture, while the cornstarch ensures the juices thicken into a glossy, spoonable consistency. Serve it warm with a scoop of vanilla ice cream or cold with fresh whipped cream for a truly indulgent treat.Ingredients
Directions
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Preheat the oven to 450F (230C). Place a baking sheet lined with foil or parchment paper on the lower rack to catch any potential drips.
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On a lightly floured surface, roll out the chilled pie dough into a 14-inch round.
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Using a 9-inch pie pan as a guide, cut a circle of dough about 2 inches larger than the pan's diameter using a pastry wheel or sharp knife.
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Slide a long metal spatula underneath the dough to loosen it, then fold the dough in half. Center it over the pie pan and unfold, gently pressing the dough against the bottom and sides without stretching it.
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Allow the excess dough to hang over the edge. Set the pie pan on a bowl to support the overhang and refrigerate for 30 minutes while preparing the filling.
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In a large bowl, whisk together 2/3 cup sugar and the cornstarch.
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Gently toss the sliced peaches in the sugar mixture until evenly coated. Let sit for 10 minutes to draw out juices.
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Remove the chilled pie shell from the refrigerator. Gently toss the peaches again and let sit for another 5 minutes.
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Combine the blueberries and raspberries, then gently fold them into the peach mixture.
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Pour the fruit mixture into the pie shell, distributing it evenly. Scrape any remaining liquid and undissolved sugar from the bowl into the pie.
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Carefully fold the overhanging dough edge over the outer portion of the fruit, leaving a 5-inch opening of exposed fruit in the center.
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Using a pastry brush, moisten the exposed dough with cold water. Sprinkle the remaining 1 teaspoon of sugar over the crust.
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Bake on the lower oven rack for 20 to 30 minutes, until the crust begins to brown.
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Reduce the oven temperature to 375F (190C). Continue baking for 35 to 45 minutes, until the fruit is bubbling vigorously and the crust is deep golden brown.
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Transfer the pie to a wire rack to cool completely, at least 2 hours, before slicing.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 118.0kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 87.5mg4%
- Total Carbohydrate 14.8g5%
- Dietary Fiber 0.5g2%
- Sugars 0.2g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
