Very Berry Peach Pies

Very Berry Peach Pies Recipe
Photo: Gooseberry Patch
Peaches, blackberries and blueberries make up the filling of these irresistable mini pies. By baking separately in ramekins, each pie feels like a special homestyle treat made especially for you.


Makes 6 to 8 servings

Recipe from

Gooseberry Patch


4 cups peaches, pitted, peeled and sliced
1 1/2 cups blackberries
1 cup blueberries
3/4 cup plus 2 teaspoons sugar, divided
1/4 cup all-purpose flour
2 tablespoons butter, diced
2 9-inch pie crusts
Garnish: cinnamon-sugar


Combine fruit in a large bowl; mix gently. Blend 3/4 cup sugar and flour in a small bowl; toss lightly with fruit mixture. Pour fruit mixture into six to eight, 8" individual ramekins; dot with butter.

Gently roll out dough on a floured surface and cut 6 to 8 circles one inch larger than ramekins. Place crusts atop ramekins. Trim and crimp edges; cut vents in crust. Sprinkle with cinnamon-sugar. Cover edges of crust with strips of aluminum foil to prevent overbrowning.

Bake at 425 degrees for 40 to 45 minutes, until golden.

Wanda Niles, Costa Mesa, CA,

101 Homestyle Favorites,

Gooseberry Patch

October 2011
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