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Author Notes: I usually make this with apples and cranberries but for this I used some of the gorgeous peaches available seasonally and for contrast I added some sour cherries. I had a bottle of preserved sour cherries that I used but you can use fresh red, sour or rainier cherries, The peaches and cherries go beautifully together and the hint of cinnamon compliments both fruits. I adapted the recipe for the pie crust from Martha Stewart. —sdebrango
Makes 1 dozen
- 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon packed brown sugar
- 8 ounces cold unsalted butter cut into small pieces (If you want to mix lard or shortening with the butter I would do 6 oz butter and 2 oz lard or shortening)
- 8 tablespoons ice cold water (more or less as needed for a cohesive dough)
- 8 ripe peaches peeled and sliced
- 1 cup pitted sour cherries
- 5 tablespoons cornstarch or flour
- pinch of salt
- 1/2-3/4 cups sugar (taste to determine how sweet you want it)
- 1/4 teaspoon cinnamon
- 1-2 tablespoons butter (for dotting on fruit)
- turbinado sugar for sprinkling on pie crust
- 1 egg and a splash of water for egg wash
- To food processor add the flour, salt and sugar, pulse once. Add your butter and pulse until it resembles crumbs. Dump into mixing bowl and add 6 tbs of cold water add the rest a tbs at a time mixing with fork until you have a cohesive dough you know your dough is ready when you grab a handful and it forms into ball without crumbling. Form into two disks and wrap each in plastic wrap or put into a ziplock bags. Refrigerate at least an hour or overnight.
- Place your peeled and sliced peaches in a bowl, add the sugar, pinch of salt, cinnamon and cornstarch or flour. Stir to combine. Cherries are added later.
- Pre-heat oven to 375. You will need a 15x10 1/2 inch rimmed sheet pan.Spray with cooking spray and then line with a double layer of parchment paper making sure there is at least a 2-3 inch overhang on each end.
- Remove one disk of pastry from refrigerator. While you are working on one half keep the other in the refrigerator. On floured surface roll dough into a rectangle.Dough should be approximately 16x12. Place dough on sheet pan by flouring and loosely rolling the dough onto your rolling pin and carefully placing on the pan, trim if necessary so that the dough just touches the top of the riim of the pan. Add your peaches and spread in an even layer, spoon cherries sporadically on the peaches and dot with small pieces of butter. Set aside and roll out the top layer of pie crust same dimensions as the bottom layer. Dust with flour roll loosely on rolling pin and unroll onto the pie. Pinch edges together and tuck in at the rim of the pan. Crimp to make sure it is sufficiently sealed.
- Brush with egg wash, then poke multiple small holes (I used the smallest end of a small funnel) in top crust. Sprinkle with turbinado sugar and return to refrigerator to chill, then bake until golden brown approximately 45-55 minutes depending on your oven. Let pie COOL COMPLETELY before attempting to move from sheet pan to cutting board. To remove hold the ends of the parchment and lift the pie. You can also remove the pie by laying parchment on top of the pie place a cutting board on top and invert, remove the parchment from bottom then quickly invert onto another cutting board, It was easier than lifting the pie out and it didn't break.
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart