Ingredients
- 3 cups fresh peaches, peeled and sliced
- 2 cups fresh or frozen cherries, pitted and halved
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1 double pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for topping)
- 1 tbsp unsalted butter, diced (optional, for dotting)
Instructions
- Preheat oven to 400°F. Roll out the bottom crust and fit it into a 9-inch pie dish.
- In a large bowl, combine peaches, cherries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Mix well.
- Pour the filling into the prepared crust and dot with small pieces of butter if using.
- Top with the second crust (whole with slits or lattice). Crimp the edges, brush with egg wash, and sprinkle with coarse sugar.
- Bake at 400°F for 20 minutes. Reduce temperature to 350°F and bake for 35–40 minutes more, until golden and bubbly.
- Cool the pie for at least 2 hours before slicing to allow the filling to set.
Notes
- Use a mix of berries like blueberries or raspberries for a fruity variation.
- For extra flavor, add almond extract or a splash of bourbon to the filling.
- To prevent a soggy bottom crust, bake on the lower oven rack or brush the bottom crust with egg white before filling.
- Store at room temp for 2 days or refrigerated up to 4 days.
- Pie freezes well baked or unbaked—bake from frozen with extra time.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
