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Three-peach Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
-Don Fifield
Pastry for 2 crusts 1/3
cup
Toasted almonds,
chopped
3
pounds
Peaches-mixed varieties
-White, yellow,
aromatic
-peeled, pitted,
sliced
1/2
cup
Sun-dried cherries,
plumped
-in brandy and drained 1
cup
Light brown sugar 1
teaspoon
Ground cinnamon 2 3/4
tablespoons
Quick-cooking tapioca 2
tablespoons
Fresh limon juice 3
tablespoons
Unsalted butter 2
tablespoons
Milk 2
tablespoons
Sugar,
combined with:
1
teaspoon
Ground cinnamon
Whipped cream,
(optional)
Directions:
Preheat oven to 400 deg. Lightly butter a deep 9-inch pie pan and set aside. Roll pastry into 1 lg circle 1/8-inch thick; line the prepared pan, leaving sides to overlap onto counter. Sprinkle almonds over the bottom. Toss peaches, cherries, brown sugar, 1 ts cinnamon, topioca and lemon juice together in a bowl, then heap into pie pan. Dot with butter. Pull pastry up and over filling into a rough topping. Brush top crust lightly with milk and sprinkle with cinnamon-sugar. Bake for 10 min., lower heat to 350 deg. and bake another 35-40 min, until golden. Cool completely before removing from pan.From "Lee Bailey's California Wine Country Cooking" by Bailey Per serving: 507 cal., 23 grams fat, 26 mg chol., 286 mg sodium.Atlanta Journal-Constitution
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