Ingredients Jump to Instructions ↓

  1. 2-1/2 cups all-purpose flour

  2. 2 tablespoons sugar

  3. 1 cup cold butter, cubed

  4. 4 to 6 tablespoons cold water FILLING:

  5. 2 cups fresh or frozen sliced peaches, thawed

  6. 1-3/4 cups pitted fresh dark sweet cherries or 1 can (15 ounces) pitted dark sweet cherries, drained

  7. 1 cup fresh or frozen blueberries, thawed

  8. 1 teaspoon almond extract

  9. 1 teaspoon vanilla extract

  10. 1-1/2 cups sugar

  11. 1/4 cup all-purpose flour

  12. 1/4 cup quick-cooking tapioca

  13. 1/2 teaspoon salt

  14. 1/2 teaspoon ground nutmeg

  15. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  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. 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.


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