Deep-Dish Peach-Berry Pie

Crust

1 cup all-purpose flour

11â„2 teaspoons baking powder

1â„4 cup plus 1 tablespoon sugar

3 tablespoons cold butter or margarine, cut into pieces

1â„2 cup plus 1 tablespoon heavy or whipping cream

1â„8 teaspoon ground cinnamon

Fruit Filling

1â„2 cup sugar

1â„4 cup cold water

2 tablespoons cornstarch

2 pounds ripe peaches (about 5 medium), pitted and cut into 1-inch pieces

3 cups assorted berries (1 cup each blueberries, blackberries, and raspberries)

Prepare crust: In medium bowl, combine flour, baking powder, and 1â„4 cup sugar. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. Add 1â„2 cup cream and stir with fork until dough comes together. Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll into 9-inch round. Slide waxed paper onto cookie sheet; refrigerate dough. Mix cinnamon and remaining 1 tablespoon sugar.
Prepare filling: Preheat oven to 400Â°F. Place cookie sheet lined with foil in oven. In 4-quart saucepan, stir sugar, water, and cornstarch until cornstarch dissolves. Add peaches; heat to boiling over medium-high heat, stirring often. Reduce heat to low; simmer, stirring often, 2 minutes. Remove from heat; stir in berries. Pour filling into 91â„2-inch deep-dish pie plate.
Immediately remove dough from refrigerator and, using waxed paper, invert over fruit. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1 tablespoon cream; sprinkle with cinnamon sugar.

Prep: 40 minutes plus chilling Bake: 35 minutes