Lattice Apple Peaches Pumpkin Pie
This apple peaches pumpkin pie is the ultimate flavorful fruity pie for fall! Fresh shredded apple, peaches, and pumpkin puree blend all the favorite fall flavors and textures for a seasonal crowd-pleaser that will satisfy your tastebuds.
Have you ever heard a song called “Apples, Peaches, Pumpkin Pie” by Jay & the Techniques? It’s a great feel-good song from the late ’60s—check it out! Ok, the song isn’t about this pie (fun fact: it’s actually a slang term for playing hide-and-seek), but it did inspire me to make an actual apple, peaches, pumpkin pie!
This combination isn’t a popular one, but I feel confident that after you try it, it will become a favorite in your home!
The apple gets soft but maintains much of its texture while the peaches get very soft but are very flavorful. In contract, the pumpkin puree offers a complementary flavor to create an irresistible pie filling.
All in all, it’s a very different experience from our reader-favorite Pumpkin Chiffon Pie!
Apple Peaches Pumpkin Pie Ingredients
- All-purpose flour
- Apples, peeled, cored, and thinly sliced or grated
- Pumpkin puree
- Peaches (peeled and sliced)
- Sugar
- Ground cinnamon
- Cornstarch
- Unsalted butter, cold and cut into small cubes
- Ice water
- Egg, beaten
- Salt
NOTE: For more recipe details, please refer to the handy printable recipe card at the bottom of this post!
How To Make An Apple Peaches Pumpkin Pie
This pie is full of flavor and texture! Here’s how to put it together:
Step 1 – Make The Pie Crust And Heat Oven
In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Slowly add in the ice water, stirring with a fork until the dough comes together. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F.
Step 2 – Make Peach Apple Pumpkin Pie Filling
In a separate bowl, combine the sliced apples, peaches, pumpkin puree, granulated sugar, cinnamon, and cornstarch.
Step 3 – Add Pie Crust To Pie Dish
Roll out one half of the dough on a lightly floured surface to fit a 9-inch pie dish. Place the dough in the pie dish and trim any excess overhang.
Step 4 – Fill Pie Crust With Filling
Fill the pie crust with the apple mixture.
Step 5 – Create Lattice Topping
Roll out the other half of the dough and cut into strips to create a lattice pattern on top of the pie.
Brush the lattice crust with the beaten egg.
Step 6 – Bake Your Apple Peaches Pumpkin Pie
Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Top your apple peaches pumpkin pie with Homemade Whipped Cream or a scoop of vanilla ice cream!
How To Store Your Pie
If you have leftovers after serving your apple peaches pumpkin pie, you can cover it with cling wrap and stick it in the refrigerator for up to 2 days. After that, the pie will still be fresh, but the crust may start getting soggy on the bottom.
If you want to make this pie ahead of time, you can wrap it with cling wrap and a layer of aluminum foil then freeze it for up to 2 months. To Thaw, simply place your pie on your kitchen counter for several hours.
Apple Peaches Pumpkin Pie FAQs
Yes! I recommend getting refrigerated pie crust from the store instead of frozen pie crust in a pie pan in the freezer section. The refrigerated option will save you time and make it easier to cut lattice strips.
Yes, absolutely! If you want to use fresh pumpkin, I would suggest cooking it down slightly so that it softens and makes a great pie filling. If you don’t cook it down, the pumpkin will have a firmer texture than your apples or peaches, which may not be appreciated by some people.
More Fall Favorite Recipes
- Streusel Apple Cream Cheese Pie
- Apple Pie Bites (Cinnamon Roll Apple Pie Cups)
- Addictive Dutch Apple Bars Recipe (Apple Pie Bars)
- Maw Maw’s Old-Fashioned Peach Cobbler
Pin For Later!
Peach Apple Pumpkin Lattice Pie
This apple peaches pumpkin pie is the ultimate fruity pie for fall! It blends favorite fall flavors and textures for a seasonal crowd-pleaser.
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups apples, peeled, cored, and thinly sliced or grated
- ½ cup pumpkin puree
- 1 ½ cups peaches ( peeled and sliced)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup ice water
- 1 egg, beaten
- 1/2 teaspoon salt
Instructions
- In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Slowly add in the ice water, stirring with a fork until the dough comes together. Divide the dough in half, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F.
- In a separate bowl, combine the sliced apples, peaches, pumpkin puree, granulated sugar, cinnamon, and cornstarch.
- Roll out one half of the dough on a lightly floured surface to fit a 9-inch pie dish. Place the dough in the pie dish and trim any excess overhang.
- Fill the pie crust with the apple mixture.
- Roll out the other half of the dough and cut into strips to create a lattice pattern on top of the pie.
- Brush the lattice crust with the beaten egg.
- Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
