Ingredients

• 1 , 14.1 ounce
• 1 egg white , lightly beaten, divided
• 3 freshs peaches , peeled, pitted, and sliced
• 1 pint fresh strawberries , hulled and large berries cut in half
• 1 pint fresh blueberries
• 2 , 6 ounce
• 0.5 cups brown sugar
• 0.5 cups white sugar
• 0.33 cups all-purpose flour
• 3 tablespoons cornstarch
• 2 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 2 tablespoons butter , cut into small pieces

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place 1 pie crust in a 9-inch pie plate; brush with ½ beaten egg white. Set aside.
3. 3 Combine peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Combine brown sugar, ½ cup white sugar, flour, cornstarch, 2 teaspoons cinnamon, and nutmeg in a separate bowl; gently stir into fruit mixture, taking care not to crush berries. Pour fruit mixture into the prepared pie plate; filling will be piled high but will cook down. Dot with butter.
4. 4 Cut remaining 1 pie crust into ½-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust. Or place remaining 1 pie crust over filling; cut decorative slits in crust to allow steam to escape. Brush top crust with remaining ½ egg white.
5. 5 Combine 1 tablespoon sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over top of pie. Place pie on a baking sheet.
6. 6 Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 60 minutes. Turn off the oven; let pie sit in the oven for 30 minutes. Transfer pie to a wire rack to cool. The filling will be loose if served warm but thicken when pie is completely cooled.

Nutrition per serving