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
6
to 8 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 vanilla extract
1/2
teaspoon almond 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
In
a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually
add water, tossing with a fork until dough holds together when pressed. Divide
dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour
or overnight.
In
a large bowl, combine peaches, cherries, blueberries and extracts. Combine
sugar, flour, tapioca, salt and nutmeg; sprinkle over fruit and gently toss to
coat. Let stand for 15 minutes.
Preheat
oven to 375°. On a lightly floured surface, roll half of dough to a
1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or other ovenproof
skillet. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter.
Roll
remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips.
Arrange over filling in a lattice pattern. Trim and seal strips to edge of
bottom pastry; flute edge. Bake until crust is golden brown and filling is
bubbly, 50-55 minutes. Cover edges with foil during the last 15 minutes to
prevent overbrowning, if necessary. Cool on a wire rack.
Nutrition
Facts :
1
piece: 601 calories, 25g fat (16g saturated fat), 65mg cholesterol, 491mg
sodium, 91g carbohydrate (49g sugars, 2g fiber), 5g protein.
