Print Options:

Peach-Cherry Pie





Yields
Makes 8 servings

"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.

Peach-Cherry Pie




James Carrier
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 408Calories from Fat 33
% Daily Value *
Total Fat 15g24%

Saturated Fat 6g30%
Cholesterol 14mg5%
Sodium 285mg12%
Total Carbohydrate 67g23%

Dietary Fiber 2.7g11%
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.