Fruit Salad Peach Pie: A Delicious & Easy Recipe

Fruit Salad Peach Pie: Prepare to be amazed! Imagine sinking your teeth into a slice of pure summer bliss – a pie that perfectly marries the comforting warmth of a classic peach pie with the refreshing vibrancy of a colorful fruit salad. This isn’t your grandma’s peach pie (unless your grandma was a culinary genius, of course!).

Peach pie, in its various forms, has been a beloved dessert in American cuisine for centuries, often associated with homey comfort and family gatherings. But the addition of a medley of fresh fruits elevates it to a whole new level. Think of it as a celebration of the season’s bounty, all nestled within a flaky, golden crust.

What makes this Fruit Salad Peach Pie so irresistible? It’s the delightful contrast of textures and flavors. The juicy sweetness of ripe peaches is complemented by the tangy burst of berries, the crispness of grapes, and the soft tenderness of other seasonal fruits. The warm, spiced peach filling provides a comforting base, while the fresh fruit topping adds a light and refreshing element. It’s a dessert that’s both satisfying and guilt-free (well, almost!). Plus, it’s incredibly easy to customize with your favorite fruits, making it a perfect centerpiece for any summer potluck or a delightful treat for a simple weeknight dessert. I promise, one bite and you’ll be hooked!

this Recipe

Ingredients:

• For the Crust:
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• ½ cup cold vegetable shortening, cut into cubes
• 6-8 tablespoons ice water
• For the Peach Filling:
• 6-8 ripe peaches, peeled, pitted, and sliced (about 6 cups)
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons butter, cut into small pieces
• For the Fruit Salad Topping:
• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup fresh blackberries
• 1 kiwi, peeled and sliced
• 1 orange, peeled and segmented
• ½ cup seedless grapes, halved
• ¼ cup apricot jam, warmed and strained (for glaze)

Preparing the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour, which is crucial for flavor and gluten development.
2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – these are what create flaky layers in the crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water needed will vary depending on the humidity and the flour you’re using. Stop adding water when the dough just comes together and is slightly shaggy. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. Form Dough Disks: Divide the dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.

Preparing the Peach Filling:

1. Prepare the Peaches: Peel, pit, and slice the peaches. I like to use a paring knife to score an “X” on the bottom of each peach, then blanch them in boiling water for about 30 seconds before transferring them to an ice bath. This makes the skin easy to peel off.
2. Combine Filling Ingredients: In a large bowl, gently toss the sliced peaches with the granulated sugar, flour, lemon juice, cinnamon, and nutmeg. The flour helps to thicken the filling as it bakes, while the lemon juice brightens the flavors and prevents the peaches from browning too much. The spices add warmth and depth.

Assembling and Baking the Pie:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven to catch any drips from the pie.
2. Roll Out the Bottom Crust: On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough and crimp the edges decoratively. You can use a fork to press the edges or create a more elaborate design with your fingers.
3. Add the Peach Filling: Pour the peach filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter. This adds richness and flavor to the filling.
4. Roll Out the Top Crust: Roll out the second dough disk into a 12-inch circle. Cut slits in the top crust to allow steam to escape during baking. This prevents the crust from puffing up too much and potentially bursting.
5. Cover the Pie: Carefully place the top crust over the peach filling. Trim any excess dough and crimp the edges to seal the top and bottom crusts together.
6. Bake the Pie: Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can tent it with aluminum foil.
7. Cool Completely: Let the pie cool completely on a wire rack before adding the fruit salad topping. This is important because the filling needs time to set, and adding the fruit salad while the pie is still warm can make it soggy.

Preparing the Fruit Salad Topping:

1. Prepare the Fruit: Wash and prepare all the fruit. Hull and slice the strawberries, wash the blueberries, raspberries, and blackberries, peel and slice the kiwi, peel and segment the orange, and halve the grapes.
2. Arrange the Fruit: Once the pie has cooled completely, arrange the fruit attractively on top of the pie. You can create a pattern or simply scatter the fruit randomly.
3. Glaze the Fruit: In a small saucepan, warm the apricot jam over low heat until it is melted and smooth. Strain the jam through a fine-mesh sieve to remove any lumps. Brush the warmed and strained apricot jam over the fruit to give it a glossy finish and help keep it fresh.
4. Chill (Optional): For best results, chill the pie for at least 30 minutes before serving. This allows the flavors to meld together and the fruit to set slightly.

Tips and Variations:

• Use Different Fruits: Feel free to experiment with different fruits in the filling and topping. Apples, pears, plums, and nectarines would all be delicious in the filling. You could also add mango, pineapple, or other tropical fruits to the topping.
• Add Nuts: Sprinkle chopped nuts, such as pecans or walnuts, over the fruit salad topping for added crunch and flavor.
• Make a Crumble Topping: Instead of a top crust, you could make a crumble topping by combining flour, butter, sugar, and oats. Sprinkle the crumble topping over the peach filling before baking.
• Use a Store-Bought Crust: If you’re short on time, you can use a store-bought pie crust. Just make sure to use a high-quality crust for the best results.
• Blind Bake the Crust: For a crispier bottom crust, you can blind bake the crust before adding the filling. To do this, line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.
• Adjust Sweetness: Adjust the amount of sugar in the filling to your liking, depending on the sweetness of the peaches.
• Add Spices: Experiment with different spices in the filling, such as ginger, cardamom, or allspice.

Serving Suggestions:

Serve the Fruit Salad Peach Pie chilled or at room temperature. It’s delicious on its own, or you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy!

Conclusion:

This Fruit Salad Peach Pie isn’t just a dessert; it’s a celebration of summer flavors, a delightful explosion of textures, and a guaranteed crowd-pleaser. From the flaky, buttery crust to the juicy, vibrant fruit filling, every bite is a little piece of sunshine. I truly believe this recipe is a must-try for anyone who loves fresh fruit and a touch of homemade goodness. It’s the perfect way to showcase seasonal produce and create a memorable dessert that everyone will rave about.

But what truly sets this pie apart is its versatility. While I’ve shared my favorite combination of peaches, berries, and kiwi, feel free to get creative and adapt the recipe to your own taste preferences and what’s available at your local farmers market. Imagine adding chunks of mango for a tropical twist, or perhaps some tart cherries for a burst of contrasting flavor. You could even incorporate a layer of creamy vanilla custard beneath the fruit for an extra decadent treat. The possibilities are endless!

For serving suggestions, I highly recommend enjoying a slice of this pie slightly chilled, perhaps with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of chopped nuts, like toasted almonds or pecans, would also add a delightful crunch. And if you’re feeling particularly fancy, a drizzle of honey or maple syrup would elevate the flavors even further. This pie is also fantastic served alongside a light brunch or as a refreshing dessert after a summer barbecue.

Don’t be intimidated by the thought of making a pie from scratch. While it may seem daunting at first, I’ve broken down the recipe into easy-to-follow steps, and I’m confident that even novice bakers can achieve success. The key is to take your time, follow the instructions carefully, and most importantly, have fun! Remember, baking is a labor of love, and the reward of sharing a homemade pie with your loved ones is well worth the effort.

I’m so excited for you to try this Fruit Salad Peach Pie recipe and experience the joy of creating something truly special. I’ve poured my heart and soul into perfecting this recipe, and I’m confident that it will become a new favorite in your household.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t regret it! And once you’ve had a chance to try the recipe, I would absolutely love to hear about your experience. Did you make any variations? What was your favorite part? Did your family and friends enjoy it?

Please feel free to share your photos and comments on my blog or social media channels. I’m always eager to see your creations and learn from your experiences. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy baking, and I can’t wait to hear from you! Let me know if you have any questions along the way, I am happy to help. I hope this pie brings as much joy to your table as it has to mine.