Quick like a bunny

Quick like a bunny

Saturday, December 17, 2011

Peach And Black Cherry Pie Recipe

Best fruit pie ever. I am not much of a fruit pie eater, because I never found one I loved. This recipe was a total accident. Although I have noticed others online have made Peach and cherry pie with success and love for this combination to. I have created my own version of this fresh delight.

I was looking in my upright freezer and moving things around to add chicken. I threw some recently frozen peaches into an open pie crust. Suddenly I took a second look at the peaches in the pie crust and thought that I should make a peach pie in that crust before it gets stale in the freezer. I placed the crust and peaches on the counter and put the peaches into a glass bowl to thaw. After a while, I noticed that perhaps I did not have enough peaches to fill the whole pie. I had apples and oranges in the fridge. I also had black cherries pitted and frozen. So, I thought that peaches and cherries would be a good combo.

Here is my recipe:

Heat your oven to 375F

Prepare a pie crust and place in a pie plate or use some store bought crust in a tin. Or use store bought crust and put it into a pie plate. What ever works for you.

Mix in a medium to large bowl, about 2 cups fresh or frozen thawed sliced Peaches,
Plus 2 cups fresh or frozen thawed, pitted, cut in half Black Cherries
1 cup sugar (or half sugar and half Splenda)
1 tsp. Almond extract
1 T. Cornstarch
1 tsp. powder Pectin.

Crumb topping:
Mix  in another small to medium bowl, 1/2 cup flour
1/2 cup brown sugar
2-3 T. butter of choice. Mix with fork or pastry cutter.

Take prepared pie crust that is in a pie plate and place it on a cookie sheet to collect over flow of juices during baking and for ease of moving pie into and out of the oven. Now pour the bowl of fruit mixture into the prepared pie crust. Now sprinkle the crumb topping on top of fruit mixture in prepared pie crust. Place prepared pie into the pre-heated oven of 375F. Bake for 1 hour. When it is done, take the pie out of the oven and place on counter to cool for about an hour. You could serve the pie then, but I put my pie in the fridge and ate it cold for breakfast, the morning after.

This was so yummy. A must try for any time of the year.