Day 39 of lockdown, the house is spotless, the laundry is done, anything that needs to be repaired has been....guess its time to experiment in the kitchen again.
Who doesn't love a nice pie? This fruity treat will leave you wanting more. Baked perfectly in a cast iron skillet like our Black & Decker Skillets or in a standard pie dish like in our Kitchen Classics Bakeware.
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
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 in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 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 pastry; 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.
Recipe From : A Taste of Home