American Pie Council

Champion Cherry Peach Blackberry Pie

Pie Crust
1 1/2 cups of flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon sugar
1/2 cup of refrigerated Crisco Butter-flavored shortening

Mix all above ingredients in Kitchenaid style mixer on medium speed swiftly until crust appears pea-like. Carefully sprinkle water in crust mix until it starts to become moistened and gathers together. Pat into a disc, wrap and refrigerate for at least one half hour. Roll out on to floured surface and make and crimp crust. Freeze until ready to use.

4 C Frozen tart Cherries
3/4 C sugar
1/4 C cornstarch
1/2 tsp lime zest
1 cup Frozen Blackberries
1 cup Frozen Peaches

Mix Cherries, sugar and cornstarch in medium saucepan. Stir constantly on medium heat until boiling. Boil for 1 minute. Add lime zest. Place 1 cup blackberries and 1 cup peaches on bottom of each uncooked pie shell. Pour cherries over blackberries and peaches. Top with crumb topping so no pie filling is showing. Bake at 400 for 45 minutes to 1 hour until pie is bubbling over sides.

Crumb topping
1/2 cup butter softened
1/4 teaspoon salt
1 cup flour
1/2 cup brown sugar
1/2 cup sugar
Mix above ingredients until mixture is fin in texture.