Cast Iron Cherry Berry Peach Pie Recipes

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CHERRY BERRY PEACH PIE



Cherry Berry Peach Pie image

This recipe was given to me by a friend who is the best pie maker I know. When Bing cherries aren't in season I use raspberries.

Provided by Patty S

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

1 (15 ounce) package pastry for a double crust 9-inch pie
3 cups peeled, sliced peaches
1 cup Bing cherries, pitted and halved
1 cup blueberries
1 tablespoon lemon juice
½ cup white sugar
¼ cup brown sugar
3 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 tablespoon milk, or as needed
1 teaspoon white sugar, or as needed

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.
  • Mix peaches, cherries, blueberries, and lemon juice together in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk; sprinkle with about 1 teaspoon white sugar.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 53.1 g, Cholesterol 0.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 294.3 mg, Sugar 27.2 g

CHERRY-BERRY PEACH PIE



Cherry-Berry Peach Pie image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

2-1/2 cups 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 all-purpose flour
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 tablespoon butter

Steps:

  • 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., 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. , Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in deep-dish cast-iron skillet or other ovenproof skillet. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/x-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.

Nutrition Facts : Calories 603 calories, Fat 25g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 542mg sodium, Carbohydrate 91g carbohydrate (50g sugars, Fiber 3g fiber), Protein 6g protein.

CAST-IRON CHERRY-BERRY PEACH PIE



Cast-Iron Cherry-Berry Peach Pie image

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.-Amy Hartke, Elgin, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

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

Steps:

  • 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., 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. , 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., 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.

Nutrition Facts : Calories 601 calories, Fat 25g fat (16g saturated fat), Cholesterol 65mg cholesterol, Sodium 491mg sodium, Carbohydrate 91g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.

CHERRY-BERRY FRUIT PIE



Cherry-Berry Fruit Pie image

The red and blue fruit colors showing through the lattice crust make a great patriotic presentation for any 4th of July celebration.-Cathi Henke, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

2 cups fresh tart cherries, pitted
2 cups fresh blueberries
1 cup chopped fresh strawberries
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons lemon juice
1/2 teaspoon almond extract
Dash salt
1 package (15 ounces) refrigerated pie pastry
2 tablespoons butter
1 egg
1 tablespoon water

Steps:

  • In a large bowl, combine the first eight ingredients., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top., Bake at 400° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 402 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 246mg sodium, Carbohydrate 59g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH BERRY PIE



Peach Berry Pie image

Maxine Griggs of Sedalia, Missouri won a state fair pie contest with this pretty lattice-topped entry. "It features a trio of fruit that gives it bright color and terrific taste," she points out.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 11

1-1/2 cups sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1-3/4 cups sliced peeled fresh or frozen peaches, thawed and drained
3/4 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 teaspoon vanilla extract
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Steps:

  • In a large bowl, combine sugar, flour, cornstarch, salt and nutmeg. Add fruit and vanilla; toss to mix. Let stand for 15 minutes, stirring occasionally. , Line a 9-in. pie plate with bottom pastry; add filling. 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. Cool on a wire rack.

Nutrition Facts : Calories 450 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 363mg sodium, Carbohydrate 76g carbohydrate (44g sugars, Fiber 2g fiber), Protein 3g protein.

CAST-IRON PEACH CROSTATA



Cast-Iron Peach Crostata image

While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
2 tablespoons plus 3/4 cup packed brown sugar, divided
1-1/4 teaspoons salt, divided
1/2 cup cold unsalted butter, cubed
2 tablespoons shortening
3 to 5 tablespoons ice water
8 cups sliced peaches (about 7-8 medium)
1 tablespoon lemon juice
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, beaten
2 tablespoons sliced almonds
1 tablespoon coarse sugar
1/3 cup water
1 cup fresh raspberries, optional

Steps:

  • Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover and refrigerate 1 hour or overnight., Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes. , In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.

Nutrition Facts : Calories 322 calories, Fat 13g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 381mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.

PEACH AND BERRY COBBLER



Peach and Berry Cobbler image

This is one of my favorite summer recipes, as it features peaches and berries that are in season. But it's just as delicious with frozen fruit any time of the year. The quick biscuit topping brings it all together. -Lauren Knoelke, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
10 medium peaches, peeled and sliced (about 6 cups)
2 cups mixed blackberries, raspberries and blueberries
1 tablespoon lemon juice
TOPPING:
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons grated orange zest
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk
Vanilla ice cream, optional

Steps:

  • Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.

Nutrition Facts : Calories 279 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 238mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 5g fiber), Protein 4g protein.

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