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Four Season Pie

Four Season Pie

Course: Desserts



  • 2-1/2 cups all-purpose flour
  • 1 cup Unsalted Butter very cold
  • 1 tsp Salt
  • 6-8 tbsp Ice Water


  • 1-1/2 cups Peaches peeled and sliced
  • 1-1/2 cups Blueberries
  • 1 cup Raspberries
  • 1 cup Strawberries sliced
  • 1 tbsp Lemon juice
  • 1/2 cup Sugar
  • 2 tbsp Cornstarch
  • 1/2 tsp Cinnamon
  • pinch Nutmeg
  • 2 Eggs
  • dash Light Cream
  • pinch Salt



  • Cut the butter into half inch cubes and freeze for at least 15 minutes; an hour is even better.
  • 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. If dough doesn’t hold together, add a little more water and pulse again. Let rest in refrigerator for about 20 minutes before using.


  • Preheat oven to 425° F.
  • 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 attice top. Bake for about 45 minutes.


This recipe is from Cottage Street Bakery at 5 Cottage Street in Orleans and also at 483 Main Street in Chatham. This recipe also appeared in the August 2013 issue of Cape Cod LIFE.
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