Deep-Dish Peach and Berry Pie

Peaches and berries together. What's not to love? This is a one-crust pie, with the crust being placed on top of the filling. Recipe is from Good Housekeeping magazine.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• Crust

• 1  cup flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 cup sugar, plus
• 1  tablespoon sugar
• 3  tablespoons  cold butter or 3  tablespoons margarine, cut into 1/2 inch pieces
• 1⁄2 cup heavy cream or 1⁄2 cup  whipping cream, plus
• 1  tablespoon heavy cream or 1  tablespoon  whipping cream
• 1⁄8 teaspoon ground cinnamon

• Fruit filling

• 1⁄2 cup sugar
• 1⁄4 cup cold water
• 2  tablespoons cornstarch
• 2  lbs  ripe  peaches (about 5 medium)
• 3  cups  assorted berries (1 cup each blueberries, blackberries and raspberries)

Directions

1. Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar.
2. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
3. Add 1/2 cup cream and stir with fork until dough comes together. Gather dough into a ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough to a 9-inch round.
4. Slide waxed paper onto cookie sheet and refrigerate dough until ready to use.
5. In cup, mix cinnamon and remaining sugar.
6. Prepare fruit filling: Preheat oven to 400 degrees F. Place cookie sheet lined with foil in oven. In 4-quart saucepan, stir sugar, water and cornstarch until cornstarch dissolves; stir in peaches.
7. Heat to boiling over medium-high heat, stirring often. Reduce heat to low; simmer 2 minutes, stirring often. Remove from heat; gently stir in berries. Pour filling into 9-inch deep dish pie plate.
8. Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture. Peef off paper. Cut 4-inch X in center of round, fold back points to make square opening.
9. Brush dough with remaining cream; sprinkle with cinnamon sugar.
10. Bake pie on foil-lined cookie sheet 35-40 minutes or until fruit is bubbly in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.