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double berry peach pie

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From my Mamaw's recipe collection.

►
yield 2 serving(s)
prep time 35 Min
cook time 3 Hr
method Refrigerate/Freeze

Ingredients For double berry peach pie

  • 1/2 c
    all-purpose flour
  • 1/8 tsp
    salt
  • 2 Tbsp
    shortening
  • 2 Tbsp
    cold water
  • FOR THE FILLING
  • 1/3 c
    sugar
  • 1 Tbsp
    cornstarch
  • 1/8 tsp
    salt
  • 1/4 c
    water
  • 1/2 c
    chopped peeled fresh peach
  • 1/2 c
    fresh blueberries
  • 1/2 c
    sliced fresh strawberries
  • whipped cream, optional

How To Make double berry peach pie

  • 1
    In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
  • 2
    Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  • 3
    In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth; add peach. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Let stand for 15 minutes. Pour into crust. Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.
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