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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. Ingredients:
2-1/2 cups king arthur unbleached 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 king arthur unbleached all-purpose flour |
1/4 cup quick-cooking tapioca |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 tablespoon butter |
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.
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