Name: Cast-Iron Cherry-Berry Peach Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cast-Iron Cherry-Berry Peach Pie

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

2. 2 tablespoons sugar -

3. 1/2 teaspoon salt -

4. 1 cup cold butter, cubed -

5. 6 to 8 tablespoons cold water -

6. Filling: -

7. 2 cups fresh or frozen sliced peaches, thawed -

8. 1-3/4 cups pitted fresh dark sweet cherries or 1 can (15 ounces) pitted dark sweet cherries, drained -

9. 1 cup fresh or frozen blueberries, thawed -

10. 1 teaspoon vanilla extract -

11. 1/2 teaspoon almond extract -

12. 1-1/2 cups sugar -

13. 1/4 cup all-purpose flour -

14. 1/4 cup quick-cooking tapioca -

15. 1/2 teaspoon salt -

16. 1/2 teaspoon ground nutmeg -

17. 1 tablespoon butter -

How to cook deliciously - Cast-Iron Cherry-Berry Peach Pie

1. Stage

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 into 2 portions. Shape each into a disk; cover and refrigerate for 1 hour or overnight.

2. Stage

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.

3. Stage

Preheat oven to 375°. On a lightly floured surface, roll half the 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.

4. Stage

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 crust; 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.