Written with permission from Southern Living Cooking School.
- 1 (3 lb. 1 oz.) pkg. frozen Mrs. Smith's Special Recipe Deep Dish Peach Pie
- 3 cups sugar
- 3 cups water
- 1 (16 oz.) pkg. frozen whole strawberries
- 1 (14 oz.) pkg. frozen raspberries
- 1 (14 oz.) pkg. frozen blackberries
- 1/3 cup lemon juice
Remove plastic overwrap from peach pie. Open center hole, and cut 4 to 6 slits in top crust. Place pie on an aluminum foil-lined baking sheet.
Bake at 375F for 1 hour and 20 minutes to 1 hour and 30 minutes, shielding top of pie with aluminum foil after 1 hour. Cool pie on a wire rack for at least 1 hour.
Bring sugar and 3 cups water to a boil in a larger Dutch oven over high heat; boil 1 minute. Add berries. Return to a boil; reduce heat, and simmer 20 minutes. Remove from heat; stir in lemon juice, and cool.
Process sugar mixture, in batches, in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into freezer container of a 4-quart electric freezer. Freeze according to manufacturer's instructions. Serve with peach pie.