Peach-Cherry Pie

James Carrier

"I can't believe it! I've come up with one of the best pies I have ever made. It's so easy," writes Amy Groves. The combination must be nature's plan, as peaches and sweet cherries are ripe and ready to join forces in summertime.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 33%
  • Protein: 3.2g
  • Fat: 15g
  • Saturated fat: 6g
  • Carbohydrate: 67g
  • Fiber: 2.7g
  • Sodium: 285mg
  • Cholesterol: 14mg

Ingredients

  • 3 pounds firm-ripe peaches
  • 1 1/2 cups (12 oz.) sweet dark cherries, pitted
  • 3/4 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon almond extract
  • 1 package (15 oz.) refrigerated pastry for double-crust 9-inch pie, at room temperature

Preparation

  1. 1. Peel, pit, and cut peaches into 1/2-inch-thick slices. You should have 7 to 8 cups fruit.
  2. 2. In a large bowl, gently mix peaches with cherries, sugar, tapioca, lemon juice, nutmeg, and almond extract.
  3. 3. Unfold 1 pastry round and ease evenly into a 9-inch pie pan. Fill pastry with fruit mixture.
  4. 4. Unfold remaining pastry round on a lightly floured board. Roll pastry evenly to make a 13-inch round.
  5. 5. Center pastry over fruit. Fold top edges of pastry over rim of bottom pastry; flute edges and slash top decoratively. Set pie on a foil-lined baking sheet.
  6. 6. Bake in a 375° oven until juices bubble near center, 1 to 1 1/4 hours. If pastry edges get too dark, lightly cover with foil. Filling firms as pie cools; let stand at least 2 or up to 8 hours before cutting into wedges.
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