We've been partaking in the abundant fruit this season. But sometimes we over do it and have more fruit than we can eat in a timely manner.
And so our Cherry Peach Pie was born. Cherries and peaches are, after all, so much better eaten fresh and raw than in a pie, but how can you waste all that lovely goodness. So, pie it was. And so good too.
This post was written about a month ago. The season is so unseasonable this year we are all wearing sweaters in August! How bizarre. All of which to say, I am not sure if cherries or peaches are still in season, but here you are. A wonderful pie all the same, and my husband's favorite combination.
Peach Cherry Pie
- Two crust pie crust
- 2 cups pitted cherries
- 2 cups chopped peaches
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 tablespoons milk
- 2 tablespoons sugar
- Mix together all ingredients except the butter and flour.
- Make your pie crust. Line the bottom of a 9-inch pie pan with one crust.
- Pour the filling into the pie pan. Dot with pieces of butter and dust with flour.
- Place top crust on filling and crimp around edges. Poke holes in the top crust around the pie. Brush with milk and sprinkle with 2 tablespoons sugar.
- Place on a baking pan to catch the drips. Put into oven and bake at 375 F for 10 minutes. Lower heat to 350 F and bake another 45-50 minutes, or until pie crust is nicely browned.
- Allow to cool a bit to allow filling to gel. Serve warm or cold.