Peach Pie With Berry Jam – Bon Appetit

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Servings: 1 Difficulty: Intermediate
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A rustic, open-faced peach pie swirled with tart berry jam and topped with crunchy granola.
Peach Pie With Berry Jam - Bon Appetit recipe image
Peach Pie With Berry Jam - Bon Appetit recipe image
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Peach Pie With Berry Jam – Bon Appetit

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 450.0

Description

This rustic peach pie offers a delightful contrast of textures and flavors. Sweet, juicy peaches are tossed with sugar and cornstarch, then layered into a deep-dish crust. A generous swirl of boysenberry or raspberry jam adds a tart, fruity depth that cuts through the sweetness. Topped with butter dots and a crunchy granola crust, it bakes until golden and bubbling. The result is a warm, comforting dessert that feels both homemade and elegant. Perfect for summer gatherings or a cozy autumn evening, this pie requires minimal effort for maximum flavor. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.

Ingredients

Directions

  1. Preheat the oven to 425&# 194;°F (218ðC).
  2. Place a frozen 9-inch deep-dish pie crust in a pie plate and bake for 5 minutes to set the shape, then remove from oven.
  3. In a medium bowl, combine sliced peaches, sugar, cornstarch, and cinnamon. Mix gently to coat the fruit evenly.
  4. Transfer the peach mixture into the prepared pie crust, spreading it out evenly.
  5. Dollop the berry jam over the peaches, using a knife to gently swirl it through the fruit for a marbled effect.
  6. Cut the butter into small pieces and dot them evenly over the surface of the pie.
  7. Place the pie on a baking sheet to catch any potential spills.
  8. Bake for 35 minutes, or until the filling is bubbling. If the crust edges brown too quickly, cover them with foil.
  9. Sprinkle granola evenly over the top of the pie.
  10. Return to the oven and bake for an additional 8 minutes, until the granola is golden brown and crisp.
  11. Remove from oven and cool on a wire rack for at least 15 minutes before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 450.0kcal
% Daily Value *
Total Fat 54.0g84%
Saturated Fat 33.0g165%
Cholesterol 141.0mg47%
Sodium 63.0mg3%
Total Carbohydrate 8.4g3%
Dietary Fiber 0.0g0%
Sugars 8.4g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use ripe but firm peaches for the best texture. If peaches are very soft, increase cornstarch by 1/2 teaspoon.

Boysenberry, raspberry, or blackberry jam work best for this recipe. Avoid overly sweet jams.

For a vegan version, use a vegan butter substitute and ensure the granola is dairy-free.

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently before serving.

To make ahead, assemble the pie and refrigerate for up to 4 hours before baking. Add 5-10 minutes to baking time if baking from cold.

Keywords: peach, pie, berry, jam, boysenberry, raspberry, granola, dessert, baking, fruit, rustic, summer, easy, homemade, pastry, crust
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