Ingredients
The following ingredients have 8 Servings
- 5 cups washed fruit (I used 2.5 cups peaches, 1.5 cups strawberries & 1 cup blueberries)
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
- 3 TBSP cornstarch
- your favorite double pie crust
Instruction
- Preheat oven to 400 degrees F. Spray a 10" cast iron pan with non-stick spray and set aside.
- Peel peaches and slice. Cut strawberries and remove stems off blueberries. Toss fruit together in a medium sized bowl. In a small bowl, whisk together sugar and cornstarch. Sprinkle on fruit. Add in vanilla and stir until combined. Set aside while you prepare the crust.
- Use your favorite homemade pie crust or use a shortcut version like the boxed Krusteaz mix I used. It tastes delicious, is easy to work with and you simply add water and stir. Easy! Roll out 1/2 the pie crust until it's about 11" in diameter. Transfer to cast iron pan and smooth dough into pan and up around the edges.
- Roll remaining pie crust and cut 12-15 small shapes using cookie cutters. You're welcome to use whatever shapes you'd like!
- Pour prepared fruit into crust. Place pie crust shapes around edges. Fold the tops of the bottom crust over onto the shapes, if there's excess. Brush crust with a beaten egg, if desired. (It adds a lovely sheen.)
- Bake pie at 400 degrees F for 50 minutes. Let cool about 30-45 minutes, then slice and serve with vanilla ice cream. Store Berry Peach Pie leftovers in an airtight container in the fridge.
