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Three-Peach Pie

Three-Peach Pie
Main Ingredient: Peach Almonds

Preparation: Baked Goods

Course: Various Desserts

Yield:

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Three-Peach Pie ingredients

  • -Don Fifield
  • Pastry For 2 Crusts
  • c toasted almonds -- chopped
  • 3 lb Peaches-mixed varieties
  • -White, yellow -- aromatic
  • -peeled, pitted -- sliced
  • 2483527⁄624973141 c Sun-dried cherries -- plumped in brandy and drained
  • 1 c Light-brown sugar
  • 1 t Ground cinnamon
  • 372529⁄-2009260032 T Quick-cooking tapioca
  • 2 T Fresh lemon juice
  • 3 T Unsalted butter
  • 2 T Milk
  • 2 T Sugar -- combined with:
  • 1 t Ground cinnamon
  • Whipped cream -- (optional)

Cooking Three-Peach Pie

1. Preheat oven to 400 deg. Lightly butter a deep 9-inch pie pan and set aside.
2. Roll pastry into 1 lg circle 1/8-inch thick; line the prepared pan, leaving sides to overlap onto counter.
3. Sprinkle almonds over the bottom.
4. Tossi peaches, cherries, brown sugar, 1 ts cinnamon, topioca and lemon juice together in a bowl, then heap into pie pan. Dot with butter.
5. Pull pastry up and over filling into a rough topping.
6. Brush top crust lightly with milk and sprinkle with cinnamon-sugar.
7. Bakei for 10 min. , lower heat to 350 deg. and bake another 35-40 min, until golden.
8. Cool completely before removing from pan. From Lee Bailey's California Winei Country Cooking by Bailey Per serving: 507 cal. , 23 grams fat, 26 mg chol.
9. , 286 mg sodium.
10. Atlanta Journal-Constitution.


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