Monday, August 18, 2014

peach cherry pie

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
  1. Mix together all ingredients except the butter and flour.
  2. Make your pie crust. Line the bottom of a 9-inch pie pan with one crust. 
  3. Pour the filling into the pie pan. Dot with pieces of butter and dust with flour.
  4. 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.
  5. 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.
  6. Allow to cool a bit to allow filling to gel. Serve warm or cold.

1 comment:

  1. Love how excess forced these two fruits together...sounds like they make for an excellent pie!