A delicious family favorite pie!

Lynn
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C).

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  • Peel, core, and slice the peaches, apples, and pear. Place the fruit into a large bowl and add the raspberries. In a separate bowl, mix the white sugar, cinnamon, and 3 tablespoons flour. Pour the mixture over the fruit and gently toss the fruit to coat.

  • Mound fruit mixture into a 9-inch pie shell.

  • In a medium bowl, combine 3/4 cup flour and 1/3 cup brown sugar. Cut in the butter until the mixture resembles small peas. Stir in the chopped pecans and sprinkle the crumble on top of the fruit.

  • Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes, or until filling is bubbly and the crust is golden brown. Cool on wire rack.

Editor's Note:

You can also use frozen raspberries in this recipe.
To peel peaches, heat water to boiling. Turn off the heat and add the peaches. Let the peaches soften for 1 to 2 minutes, then remove with a slotted spoon. The skins will slip off easily.

Nutrition Facts

421.7 calories; 3.3 g protein; 62.3 g carbohydrates; 22.9 mg cholesterol; 168.7 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2003
I added blackberries to the recipe because I had them available and took out the pecans and used a double crust. This pie was delicious!!! It was definitely the best fruit pie I have ever tasted!! Great recipe. It was worth all the trouble. Read More
(13)

Most helpful critical review

Rating: 1 stars
05/16/2012
We did not care for this pie. Way too watery from fresh fruit cooking. bottom crust soggy. Peaches picked up colors from raspberries and looked unappealing. The crust on top was good. Read More
(3)
31 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/31/2003
I added blackberries to the recipe because I had them available and took out the pecans and used a double crust. This pie was delicious!!! It was definitely the best fruit pie I have ever tasted!! Great recipe. It was worth all the trouble. Read More
(13)
Rating: 5 stars
12/11/2008
Good recipe. The crumb topping was delicious the filling was ok but I definitely suggest that you prebake the pie crust for 10 minutes or so. I used canned peaches instead of fresh and canned sour cherries instead of the raspberries. I also halved the sugar in the fruit mix because I wanted a not too sweet more fruity taste. Read More
(12)
Rating: 5 stars
11/18/2009
I baked this as one of 3 pies for my mom's b-day and this was one of the crowd favorites. I didn't care for the raspberries (which I'd actually thought would be my favorite part!) but still enjoyed the pie. Pies are hard for me to rate because I prefer cake but since everyone else seemed to enjoy this a 5 it is (I personally would have rated it a "4"). I followed the recipe as is though I did have to use frozen (thawed) peaches due to seasonality. I wasn't sure what variety of apples to use so I used a mac a granny smith and a gala. I also added a handful of oats to the topping and subbed almond for pecans per personal preference. TY for a nice pie twist! Read More
(9)
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Rating: 5 stars
08/05/2005
I used fuit that I bought frozen. i let them defrost and put it in a pie shell with all the other things. I cut down on the sugar. It was great and had the real flavor of fruit not overly sweet. Read More
(8)
Rating: 4 stars
04/28/2008
Fantastic pie the whole family loved it! to make it better on the second time i baked it i added blackberries to the mix of fruit. and for the crumble on top i added oats. Delicious!!! Read More
(7)
Rating: 4 stars
09/25/2008
I don't usually enjoy fruit pies but this was great! I followed the recipe almost exactly except for the fruit amounts- I used the amounts of each that I had lying around until it filled the pie crust. My raspberries were frozen in a mix with blackberries and I didnt defrost them- just threw them in and it still worked great. I loved the pecan crumble topping (I used pecans that were glazed and I think that added a nice flavor) and got great reviews from friends! Read More
(7)
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Rating: 4 stars
09/09/2009
I doubled the recipe for a work birthday and had WAY too much fruit left over even after mounding as high as possible in deep dish 9" pie crusts... Could the original recipe have been for 2 pies? Otherwise great recipe. I took advice from some other reviewers and prebaked the crust cut down on the white sugar and substituted whole oats for the nuts in the crumb topping. With prebaked crust (10min @400F) the cook time could shorten to 30min. With leftover fruit I mixed in leftover crumb topping and baked in corning dish 20min - bet it'll be great with ice cream tomorrow! Read More
(5)
Rating: 5 stars
08/30/2008
Outstanding pie! My family really loves this pie. I do make it with two crusts and leave off the crumb topping though. I'm sure it five stars with the crumb topping too though. Read More
(5)
Rating: 5 stars
06/22/2007
The best part of this recipe is the pecan crumbly goodness that's on top. I only put the peaches and raspberries in because I had some in the freezer that particular day. I've made this twice and everyone's who has tasted it has loved it. Read More
(4)
Rating: 1 stars
05/16/2012
We did not care for this pie. Way too watery from fresh fruit cooking. bottom crust soggy. Peaches picked up colors from raspberries and looked unappealing. The crust on top was good. Read More
(3)