Fresh Fruit Pie with Peaches, Blueberries and Raspberries

Several years ago I developed a peach/blueberry pie. I decided to take that recipe and alter it using our assigned ingredient of raspberries. My original recipe called for 2 Tbsp of lemon juice which is what I use when working with blueberries, as the lemon juice brings out the flavor of the blueberries. However, in the new recipe, I didn't want to use lemon juice because of the acidity of the raspberries. Having the lemon juice AND the raspberries would have been a bit much in the amount of acid in the pie. Therefore, I decided to try raspberry schnapps in place of the lemon juice. Not knowing exactly how flavorful the raspberries were and the fact they were being combined with peaches and blueberries, I thought the raspberry schnapps would add to the raspberry flavor and take it up a notch without adding acid to the entire pie.


Below in the recipe I developed and then my critique of the end result.


Fresh Fruit Pie

2 Tbsp. raspberry schnapps
3 cups sliced peaches
2 cups fresh blueberries
1 1/4 cups fresh raspberries
1/2 cup sugar
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. cinnamon
1 Pillsbury pie crust
Crumb topping (recipe belore)
Preheat oven to 425 degrees.

Sprinkle the raspberry schnapps over fruit in large bowl. Combine sugar, flour and salt. Add to fruit, tossing lightly to combine. Let stand 15 minutes. Line a 9-inch pie plate with the Pillsbury pie crust, trim to fit pie plate. Turn fruit mixture into pastry-lined pie plate and mound in center. Top with crumb topping and bake 30-35 minutes or until fruit bubbles and topping is lightly browned.

Crumb Topping

1 stick margarine softened
1 cup flour
1/2 cup packed brown sugar (light or dark)
3/4 tsp. cinnamon
a slight shake of salt

Blend above ingredients until crumbly. Top pie and bake. Serve warm with vanilla ice cream.




In my original recipe I used 3 cups of peaches and 1 cup of blueberries for a total amount of 4 cups of fruit. In this recipe I used a total amount of 6 1/4 cups of fruit. I did not increase the flour for the filling and found I should have increased the flour proportionately with the increase of the fruit. The next time I make this pie, I will use 3 Tbsp of flour in the filling. I will not change the amount of the sugar due to the addition of the schnapps which took care of the need for any additional sugar. The first piece of pie stayed together fairly well, as you can see by the picture, but the rest of the pie ended up juicy. I also think the weather during the growing season for the fruit has some relevance to the amount of water in the fruit. It is really the chance you take when making a fresh fruit pie - we don't know the water content in the fruit as it varies each season, so you never know if your pie will be set up or juicy.

The flavor was AWESOME! I refrigerated it and served it again - heating it in the microwave. It was just as good. I will definitely make this again with the adjustment of the flour.