Cast-Iron Cherry-Berry Peach Pie

• 2-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup cold butter, cubed
• 6 to 8 tablespoons cold water
• 2 cups fresh or frozen sliced peaches, thawed
• 1-3/4 cups pitted fresh dark sweet cherries or 1 can (15 ounces) pitted dark sweet cherries, drained
• 1 cup fresh or frozen blueberries, thawed
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 1/4 cup quick-cooking tapioca
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 tablespoon butter

1. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
2. In a large bowl, combine peaches, cherries, blueberries and extracts. Combine sugar, flour, tapioca, salt and nutmeg; sprinkle over fruit and gently toss to coat. Let stand for 15 minutes.
3. Preheat oven to 375u0b0. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or other ovenproof skillet. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter.
4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake until crust is golden brown and filling is bubbly, 50-55 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

flour, sugar, salt, cold butter, cold water, peaches, sweet cherries, blueberries, vanilla, almond, sugar, allpurpose, quickcooking tapioca, salt, ground nutmeg, butter

Taken from www.tasteofhome.com/recipes/cast-iron-cherry-berry-peach-pie/ (may not work)