Cherry-Berry Peach Pie Recipe
Cherry-Berry Peach Pie Recipe photo by Taste of Home
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Cherry-Berry Peach Pie Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES: 6-8 servings


  • 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
  • 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

Nutritional Facts

1 piece: 603 calories, 25g fat (15g saturated fat), 65mg cholesterol, 542mg sodium, 91g carbohydrate (50g sugars, 3g fiber), 6g protein.


  1. 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.
  2. 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.
  3. Spoon filling into crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
  4. 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.
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.

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Lodi_wineaux User ID: 6844138 171723
Reviewed Sep. 3, 2012

"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!"

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