Ingredients
2-1/2 cups all-purpose flour2 tablespoons sugar1/2 teaspoon salt1 cup cold butter, cubed4 to 6 tablespoons cold waterFILLING:2 cups fresh or frozen sliced peaches, thawed1-3/4 cups pitted fresh dark sweet cherries or 1 can (15 ounces) pitted dark sweet cherries, drained1 cup fresh or frozen blueberries, thawed1 teaspoon almond extract1 teaspoon vanilla extract1-1/2 cups sugar1/4 cup all-purpose flour1/4 cup quick-cooking tapioca1/2 teaspoon salt1/2 teaspoon ground nutmeg1 tablespoon butter
Preparation
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 and refrigerate 1 hour or overnight.
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.
Preheat oven to 375°. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in deep-dish cast-iron skillet or other ovenproof skillet. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle; cut into 3/4-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.
