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

Cherry-Berry Peach Pie Recipe

Publisher Photo
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

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 McCormick® Pure Almond Extract
  • 1 teaspoon McCormick® Pure 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 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.

Directions

  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

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.

Sweet White Wine

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

Reviews for Cherry-Berry Peach Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT