Cast-Iron Cherry-Berry Peach Pie

Desserts

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.

Average Rating: 5

TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min. + cooling
YIELD: 8 servings.

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

1. 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. 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. 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.
4. 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.