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Cherry-Berry Peach Pie

Cherry-Berry Peach Pie
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.
6-8 ServingsPrep: 30 min. Bake: 50 min. + cooling

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.
© Taste of Home 2012

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Cherry-Berry Peach Pie (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2012