Three-Peach Pie

Recipe Ingredients

		Pastry for 2 crusts
1/3 cup	30g / 1.1oz	Toasted almonds - chopped
3 lbs	1362g / 48oz	Peaches-mixed varieties- white yellow aromatic- peeled pitted sliced
1/2 cup	31g / 1.1oz	Sun-dried cherries - plumped
		- in brandy and drained
1 cup	160g / 5.6oz	Light brown sugar
1 teaspoon	5ml	Ground cinnamon
2 3/4 tablespoons	41ml	Quick-cooking tapioca
2 tablespoons	30ml	Fresh lemon juice
3 tablespoons	45ml	Unsalted butter
2 tablespoons	30ml	Milk
2 tablespoons	30ml	Sugar - combined with:
1 teaspoon	5ml	Ground cinnamon
		Whipped cream - (optional)

Recipe Instructions

Preheat oven to 400F. 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 tsp cinnamon, tapioca 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 350F. and bake another 35-40 min, until golden. Cool completely before removing from pan.

From "Lee Bailey's California Wine Country Cooking"

Source:
Mrs. William E. Hamb

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