Four Season Pie


Four Season Pie
  • 1 ½ cups peaches, peeled and sliced
  • 1 ½ cups blueberries
  • 1 cup raspberries
  • 1 cup strawberries, sliced
  • 1 tablespoon lemon juice
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon cinnamon
  • Pinch of nutmeg
  • 2 eggs
  • Dash of light cream
  • Pinch of salt

Preheat oven to 425° F.

1. Mix all ingredients together. Pour into an unbaked 9-inch pie shell. Cover with a lattice top pie crust. Brush with an egg wash of eggs beaten with a dash of light cream on lattice top. Bake for about 45 minutes.


  • 2 ½ cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, very cold
  • 1 teaspoon salt
  • 6 to 8 tablespoons ice water

2. Cut the butter into half-inch cubes and freeze for at least 15 minutes; an hour is even better.

3. Combine flour and salt in a food processor. Pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal with pea size pieces of butter. Add ice water a tablespoon at a time, pulsing until mixture just begins to clump together. It’s ready. If dough doesn’t hold together, add a little more water and pulse again. Let rest in refrigerator for about 20 minutes before using.

This recipe is from Cottage Street Bakery at 5 Cottage Street in Orleans. 508-255-2821. Their newly opened location is at 483 Main Street, Chatham.

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