I whipped up this beauty of a pie for a BBQ we attended yesterday. It was a sweet success! The combination of peaches and cherries and buttery crust make for one slice of deliciousness (you’ll want more than one slice though, trust me).
Peach Cherry Pie (Printer-Friendly Recipe)
From: Spoonful of Sugar
Makes: One 9″ pie
Ingredients
Two 9″ Pie Crusts (Here’s my favorite recipe)
Filling
4 large, ripe peaches (about 1 1/2 lb.)
2 cups of cherries, pitted
3/4 cup sugar
1 tablespoon fresh lemon juice
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon almond extract
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash (1 egg yolk mixed with 2 tablespoons water)
Directions
Prepare crust and refrigerate while making the filling.
Wash, peel and thinly slice the peaches. Wash, pit, and halve the cherries. Add all of the fruit to a large bowl. Toss together with the sugar, lemon juice, flour, nutmeg, and almond extract. Allow the mixture to sit for at least 5 minutes.
Preheat oven to 400 degrees Fahrenheit.
Roll out one of the crusts and place in a pie pan. Pour the filling into the crust. Place slices of butter on top. Roll out the second crust and place over the top, cutting vents into the crust (or do a lattice top, like I did). Seal the crusts together. Brush the top of the crust with the egg wash.
Bake in preheated oven for 20 minutes. Reduce heat to 375 and bake for an additional 30-40 minutes (cover the edges with foil if it gets too brown). Remove from oven when the crust is turning golden brown. Allow the pie to cool before slicing and serving. Enjoy!
Combine the fruit, sugar, lemon juice, flour, nutmeg, and almond extract in a large bowl.
Pour filling onto bottom layer of crust.
Dot with butter and put the second crust on top, brush with egg wash. Bake at 400 degrees for 20 minutes, then reduce the heat to 375 and bake for at least 30 more minutes. Remove the pie from oven when the crust is turning a good shade of golden brown. Cool, slice, and eat up!
