Cherry-Berry Peach Pie Recipe

Cherry-Berry Peach Pie Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I had an overabundant supply of cherries one year, so I adapted several recipes to use them up. I knew this one was a keeper when I received phone calls from my Mother and Grandmother complimenting me on this pie.

[X]

Rate Cherry-Berry Peach Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cherry-Berry Peach Pie Recipe

Prep: 30 min. Bake: 50 min. + cooling

Yield: 6-8 Servings

30 50 80

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.

Nutritional Facts 1 serving (1 piece) equals 603 calories, 25 g fat (15 g saturated fat), 65 mg cholesterol, 542 mg sodium, 91 g carbohydrate, 3 g fiber, 6 g protein.

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cherry-Berry Peach Pie

Cherry-Berry Peach Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Sep. 03, 2012 by Lodi_wineaux

I just happened to have frozen (from fresh picked a month ago with my wife) and bought some fresh cherrys and nectarines at a stand. Did a search for a pie with these ingredients and found this one. The only change I made was using store bought pre-made crust. I used a metal pie pan and used both crusts with a sprinkling of sugar on the top crust, set the oven for 375 and gave it 55 minutes. OMG, this is the best pie my wife and I have ever had! Beyond delicious! Thank you for sharing this recipe!