Cherry-Berry Peach Pie Recipe

Ingredients

• 2-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup cold butter, cubed
• 4 to 6 tablespoons cold water
• FILLING:
• 2 cups fresh or frozen sliced peaches, thawed
• 1-3/4 cups pitted fresh dark sweet cherries or 1 can (15 ounces) pitted dark sweet cherries, drained
• 1 cup fresh or frozen blueberries, thawed
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 1/4 cup quick-cooking tapioca
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 tablespoon butter

Directions

• In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. deep-dish pie plate; transfer to pie plate. Trim pastry even with edge of plate; set aside.
• In a large bowl, combine the peaches, cherries, blueberries and extracts. Combine the sugar, flour, tapioca, salt and nutmeg; sprinkle over fruit and gently toss to coat. Let stand for 15 minutes.
• Spoon filling into crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
• Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 6-8 servings.

Cherry-Berry Peach Pie published in Reminisce June/July 2007, p49