Cherry-Berry Peach Pie Recipe (from tasteofhome.com)

Delicious taste of summer in a pie

Photo by Samantha S.
Adapted from tasteofhome.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • Combination Vegetable Shortening & Butter Pastry Recipe (from whatscookingamerica.com)

  • 2 1/2

    cup all-purpose unbleached flour, plus extra for rolling

  • 1

    teaspoon salt

  • 1

    tablespoon granulated sugar

  • 1/2

    cup chilled vegetable shortening

  • 1/2

    cup cold unsalted butter, cut into 1/4-inch pieces

  • 6 to 8

    tablespoons ice 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

Directions for crust: In a food processor, process the flour, salt, and sugar until combined. Add the vegetable shortening and process until the mixture has the texture of coarse sane, about 10 seconds. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are no larger than small peas, about 10 pulses. turn the mixture into a medium bowl. Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together. Pie dough benefits from a rest period after mixing. This will make the dough easier to roll and shape. Once the dough has come together, form it into a disc (approximately 1/2 inch thick) and wrap it tightly in plastic wrap. Place the prepared dough in the refrigerator during this resting time. As long as the dough is kept in the refrigerator, you can keep it there for as long as 24 hours. When ready to use, let the dough sit at room temperature approximately 20 to 30 minutes before rolling. Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch dish. Wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. On a lightly floured surface, form pastry into a ball; shape into a flattened round. (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side. Makes 8- or 9-inch two-crust pie. Directions for the pie: •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. *I didn't have nutmeg or almond extract and I also left out the butter on top, just to see how it turned out. And I did a regular 2 crust pie.

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