Directions:
- In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. deep-dish pie plate; transfer to pie plate. Trim pastry even with edge of plate; set aside.
- 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.
- Spoon filling into crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
- Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1364.17 Kcal (5712 kJ) | ||
| Calories from fat | 293.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.63g | 50% | |
|---|---|---|---|
| Cholesterol | 86.43mg | 29% | |
| Sodium | 398.49mg | 17% | |
| Potassium | 154.58mg | 3% | |
| Total Carbs | 243.52g | 81% | |
| Sugars | 58.96g | 236% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 15.95g | 32% | |
| Vitamin C | 79.1mg | 132% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 248.21 Kcal (1039 kJ) | ||
| Calories from fat | 53.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 50% | |
|---|---|---|---|
| Cholesterol | 15.73mg | 29% | |
| Sodium | 72.51mg | 17% | |
| Potassium | 28.13mg | 3% | |
| Total Carbs | 44.31g | 81% | |
| Sugars | 10.73g | 236% | |
| Dietary Fiber | 0.48g | 11% | |
| Protein | 2.9g | 32% | |
| Vitamin C | 14.4mg | 132% | |
| Vitamin A | 0.1mg | 13% | |
| Calcium | 3.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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