Peach medley pie with weaved crust in a vintage Polish pottery floral pie plate

Peach Medley pie

Summer berries and ripe peaches make this homemade pie the perfect summer dessert.
Course Dessert
Cuisine American, New England, Southern
Keyword peach berry pie recipe, peach medley pie, peach pie
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 people
Calories 411 kcal
Author Jessica Robinson


  • 2 1/2 cups all-purpose flour Market Pantry
  • 1 stick unsalted butter cold (Market Pantry)
  • 4 ounces cream cheese cold
  • 1 tablespoon granulated sugar Market Pantry
  • 1 teaspoon kosher salt
  • Ice water
  • Fruit mixture:
  • 5-6 large peaches pitted, peeled and sliced
  • 2 cups blueberries
  • 2 cup blackberries
  • 1 cup raspberries
  • 1/2 cup instant tapioca
  • 1 cup granulated sugar
  • 3 tablespoons lemon juice


  1. In a large bowl, mix together flour, sugar, and salt. Cut up the cold butter and cream cheese into smaller pieces and toss them in the flour mixture. Using a pastry cutter or two forks, cut in the butter and cream cheese until you have pieces the size of peas.
  2. Add ice cubes to a liquid measuring cup and then cold water. Add a little water at a time, and gently toss the mixture around until it will stay together in your hand. As it clumps together, pull the dough out and place into a large zip-style bag. Refrigerate the dough for a minimum of 2 hours or overnight.
  3. Place the fruit, sugar, tapioca and lemon juice into a large bowl. Gently toss with a spoon and set aside.
  4. Divide the dough into two equal pieces. Roll out one half on a floured surface. Fold it into quarters to safely lift and place into a 9-inch pie dish. Trim any excess of pie dough with kitchen shears. Pour the fruit mixture into the pie shell.
  5. Roll out the remaining half and cut into strips using either a pastry roller, small pizza cutter or sharp knife. Place 3 to 5 strips of pie dough going one direction. Pull back every other piece, slightly. Then place one strip of pie dough the opposite way. Continue to do this and weave the crust until the entire pie is covered. Lightly brush the entire pie with an egg wash and sprinkle with granulated sugar.
  6. Bake in a preheated 400 degree F oven for about 60 to 70 minutes. Or until the crust is golden brown and the fruit is bubbling. Let the pie cool completely before slicing.

Recipe Notes


Place the entire pie on a half sheet pan lined with parchment paper. This will catch any juices that drip and make cleanup a breeze!

Nutrition Facts
Peach Medley pie
Amount Per Serving
Calories 411 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 339mg15%
Potassium 355mg10%
Carbohydrates 86g29%
Fiber 6g25%
Sugar 41g46%
Protein 7g14%
Vitamin A 593IU12%
Vitamin C 23mg28%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.