Best 4 Southern Summer Peach Cherry Pie Recipes

CHERRY-BERRY PEACH PIE

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.

THE CHERRY ROACH PIE

Steps:

• For the spiced flaky pie dough: Combine the flour, sugar and salt in a food processor. Pulse in the butter and shortening until the mixture resembles coarse crumbs. Pulse in just enough ice water to form a dough that holds together. Cover and refrigerate the dough for 1 hour or overnight for a more flaky consistency.
• For the sour cherry filling: Whisk together the cherry juice, sugar and cornstarch in a medium pot. Cook the cherry juice slurry over medium heat until the slurry begins to simmer, then add the pitted cherries and boil for 4 minutes. Remove from the heat, stir in the lemon juice and let cool in the refrigerator in a shallow bowl.
• For the cherry pies: Preheat the oven to 370 degrees F. Grease a baking sheet with butter and set aside.
• Remove the dough from the refrigerator and place it on a clean countertop which has been dusted with flour. Roll out the dough with a rolling pin to a thin and even thickness. The larger cookie cutter will be used for the tops of the pies and the smaller cookie cutter for the bottoms. Cut out 20 tops and 20 bottoms and evenly space them out onto the prepared baking sheet.
• Whisk together the egg with 1/2 cup of water. Dollop a tablespoon of sour cherry filling into the center of the bottom dough pieces and place the tops on top. Crimp the edges together with a fork to seal in the filling. Brush with the egg wash and sprinkle some sugar over the tops. Bake until golden brown, about 12 minutes.
• To serve: Put the chocolate in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat and set the bowl of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half-power for 1 minute, stir and heat for another minute or until melted.)
• Once the pies are cooled, dip the bottom of each pie in the melted dark chocolate and let set.

MISS AMERICA CHERRY PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the crushed graham crackers and melted butter in a medium bowl. Press into the bottom and up the side of an 8-inch pie plate. Bake until lightly golden brown, 10 minutes. Let cool.
• Meanwhile, make the cream cheese filling: Beat the heavy cream with an electric mixer in a medium bowl until soft peaks form. Add the cream cheese and confectioners' sugar; beat until smooth.
• Make the cherry filling: Bring the cherries, granulated sugar, cornstarch and almond extract to a simmer in a medium saucepan over medium heat. Cook, stirring constantly, until thickened, about 8 minutes. Let cool completely.
• Pour half of the cherry filling into the pie crust; top with the cream cheese filling, then the remaining cherry filling. Sprinkle with sliced almonds. Refrigerate for 4 hours before serving.

CHERRY BERRY PEACH PIE

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.