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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
1. Peel, pit, and cut peaches into 1/2-inch-thick slices. You should have 7 to 8 cups fruit.
2. In a large bowl, gently mix peaches with cherries, sugar, tapioca, lemon juice, nutmeg, and almond extract.
3. Unfold 1 pastry round and ease evenly into a 9-inch pie pan. Fill pastry with fruit mixture.
4. Unfold remaining pastry round on a lightly floured board. Roll pastry evenly to make a 13-inch round.
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. 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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