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