How to make it

  • To make the crust, in a large mixing bowl, stir together flour, 1/4 cup sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
  • Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.
  • Meanwhile, stir together peaches, plums, cherries, 3/4 cup sugar, cornstarch, lemon zest and vanilla until well combined.
  • Preheat oven to 375 degrees F.
  • Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with fruit mixture. Roll out additional dough disc and top fruit mixture; trim and flute edges. Slice some cuts in the center of pie. Brush a little cream or milk evenly over pie dough and sprinkle with coarse sugar if desired.
  • Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.

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