Southern Summer Peach Cherry Pie Recipes

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.

Steps:

• For the pie crust: Cut the butter into tiny pieces and toss into a bowl with the flour and salt. Place in the freezer for 10 minutes to cool. Dump into a food processor with 3 tablespoons of ice water and pulse until the dough resembles wet sand that holds together, adding more water a spoonful at a time if necessary. Place the dough onto a long sheet of plastic wrap and shape into a disc, then wrap well and refrigerate for 30 minutes.
• On a lightly floured surface, roll the dough to a 1/8-inch thickness and place into a 9-inch pie pan. Use a fork to prick all over the sides and bottom, then place in the freezer until hard, at least 20 minutes.
• Preheat the oven to 400 degrees F. Cut an 18-inch sheet of aluminum foil and press it firmly into the pie shell, loosely tenting the foil around the edges of the crust. Fill with pie weights, dried beans, sugar or raw rice and bake for 20 minutes. Remove the weights by gently lifting the foil. Brush the pie crust well with the egg wash and return to the oven until the egg wash is set and the crust is golden brown, 3 to 5 minutes. Let cool completely and reduce the oven to 350 degrees F.
• For the pie filling: Pit the cherries and place them in an even layer in a roasting pan. Sprinkle with the salt and roast for 30 minutes.
• Meanwhile, place the Dr. Pepper and cinnamon stick in a large saucepan and bring to a boil. Reduce the heat to medium and cook until reduced by half.
• Place the cold water in a small bowl and sprinkle the gelatin over evenly. Allow to soften for 5 minutes. Add to the warm Dr. Pepper reduction along with the vanilla and whisk well to combine.
• Pack the cherries into the pie crust and pour the Dr. Pepper mixture on top. Refrigerate until set, at least 4 hours.
• To serve: Top the pie with whipped cream and sprinkle the popping candies over the top. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the pie crust on a large baking sheet. Place the peach slices in the center of the crust, leaving a 2-inch border around the edge. Sprinkle the cherries over the peaches, and then top with the sugar and cinnamon. Pull up the sides of crust slightly and roll over towards the center, covering the filling by 1 to 2 inches. Bake until the crust is golden brown, about 20 minutes. Serve warm or at room temperature.

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.