Recipe by Faigy Grossmann

Cherry-Peach Pie

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Parve Parve
Medium Medium
6 Servings
1 Hour, 40 Minutes

Fruit pies are the perfect year-round dessert. Each season can be represented in pies, so use your favorite seasonal fruits to change it up!


Pie Crust

  • 3 cups flour

  • 2 tablespoons sugar

  • 1 teaspoon Haddar Kosher Salt

  • 1/4 cup (1/2 stick) cold butter or margarine, cubed

  • 1/3 cup cold shortening, cubed

  • 6–8 tablespoons ice water

Cherry-Peach Filling

  • 5 and 1/2 cups mixed fruit, peaches pitted and sliced, cherries pitted and halved

  • 3/4 cup sugar

  • zest of 3 limes

  • 3 tablespoons Gefen Cornstarch

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon salt


  • 2 cups raw beans

  • 1 tablespoon coarse sugar (or regular sugar)

  • 1 egg, beaten, for egg wash


Prepare the Dough


Place the flour, sugar, and salt into the bowl of a food processor fitted with the S blade. Process to mix. Add margarine and shortening, and pulse until pea-sized balls form.


With the machine running, slowly add water, one tablespoon at a time, until a dough forms. (Do not add more water than needed — I added six tablespoons).


Split dough into two balls. Place each ball into a two-gallon ziplock bag, and flatten into a disc. Refrigerate for a minimum of a half hour.

Prepare the Filling


In a large bowl, mix all filling ingredients. Place in a strainer to allow excess liquid to drain.



Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease a nine-inch (20-centimeter) deep-dish pie plate.


Remove one disc of dough from refrigerator. While it’s still in the ziplock bag, roll out dough to a 12-inch (30-centimeter) circle. Cut open the sides of the bag, and transfer dough to the prepared pie plate. Trim edges of dough.


Loosely lay a sheet of aluminum foil on top of the dough and place beans on the foil. Bake on bottom rack of oven for 10 minutes (this is known as “blind baking”).


Meanwhile, remove the second disc of dough from the refrigerator, and again, in the bag, roll it out into a 12-inch (30-centimeter) circle. Cut open sides of bag, then cut some circles (or slits, or any other shape) in the dough. This is important, as it allows the steam to vent while baking and prevents a soggy, runny pie.


Remove pie dish from the oven and lower oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).


Remove the beans, and fill pie crust with the fruit filling. Brush edges of the pie with egg wash and top with the second piece of dough. Pinch edges together with fingers or tines of a fork. Brush the entire pie with egg wash and sprinkle with coarse sugar.


Bake for 45–50 minutes. Keep an eye on the pie to make sure the crust does not burn. If the edge is getting too dark, wrap it with aluminum foil so it doesn’t burn.


All ingredients must be very cold. Keep the margarine and shortening refrigerated until ready to use, and put ice cubes in the water.

Keep dough refrigerated until ready to bake.

Do not over-handle your dough; and when rolling it out, try to use as little flour as possible, if any at all.

To prevent a runny or soggy pie:

– Blind bake your bottom crust.

– Make sure to include a starch in your filling, and let excess liquid drain before filling your pie crust.

– Make holes or slits in your top crust to allow steam to vent. Alternatively, make a lattice-topped pie.

– Allow pie to cool few a few hours, or even overnight, before serving.

You may want to see our article How to Tell If Your Pie is Done Without Slicing Into It for more tips.


Photography by Saraizel Senderovits

Cherry-Peach Pie

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2 years ago

freezing Can i freeze fruit pies?

Mark your comment as a question
Reply to  E.
2 years ago


2 years ago

Can I freeze fruit pies?

Reply to  E.
2 years ago

Yes 🙂