Cherry Peach Pie

Cherry Peach Pie

Fruit pies are the perfect year-round dessert. Each season can be represented in pies, so use your favorite seasonal fruits to change it up! 

Every fruit pie is comprised of two parts: pie crust and fruit filling. A great pie starts with a great crust, and there are some key factors to ensure a perfect pie crust. 

Keep dough refrigerated until ready to bake. All ingredients must be very cold. Keep the margarine and shortening refrigerated until ready to use, and put ice cubes in the water. Do not over-handle your dough; and when rolling it out, try to use as little flour as possible, if any at all. 

Pie Crust 

Crust adapted from Ina Garten 

• 3 cups flour
• 2 Tbsp sugar
• 1 tsp kosher salt
• ¼ cup (½ stick) cold butter or margarine, cubed
• ⅓ cup cold shortening, cubed
• 6-8 Tbsp ice water

Cherry-Peach Filling

• 5½ cups mixed fruit,
• peaches pitted and sliced,
• cherries pitted and halved
• ¾ cup sugar
• zest of 3 limes
• 3 Tbsp cornstarch
• ¼ tsp nutmeg
• ‎⅛ tsp salt

Assembly:

• 2 cups raw beans
• 1 Tbsp coarse sugar (or regular sugar)
• 1 egg, beaten, for egg wash

Place the flour, sugar, and salt into the bowl of a food processor fitted with the S blade. Process to mix. Add margarine and shortening, and pulse until pea-sized balls form. With the machine running, slowly add water, one tablespoon at a time, until a dough forms. (Do not add more water than needed — I added 6 tablespoons). Split dough into two balls. Place each ball into a 2-gallon ziplock bag, and flatten into a disc. Refrigerate for a minimum of a half hour. In a large bowl, mix all filling ingredients.