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THREE-PEACH PIE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Fruits
Amount Measure Ingredient -- Preparation Method
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-Don Fifield
Pastry for 2 crusts
1/3 cup Toasted almonds -- chopped
3 pounds Peaches-mixed varieties
-White, yellow -- aromatic
-peeled, pitted -- sliced
1/2 cup Sun-dried cherries -- plumped
-in brandy and drained
1 cup Light brown sugar
1 teaspoon Ground cinnamon
2 3/4 tablespoons Quick-cooking tapioca
2 tablespoons Fresh limon juice
3 tablespoons Unsalted butter
2 tablespoons Milk
2 tablespoons Sugar -- combined with:
1 teaspoon Ground cinnamon
Whipped cream -- (optional)
Preheat oven to 400 deg. 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 ts cinnamon, topioca 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 350 deg. and bake another 35-40
min, until golden. Cool completely before removing from pan.From "Lee
Bailey's California Wine Country Cooking" by Bailey Per serving: 507 cal.,
23 grams fat, 26 mg chol., 286 mg sodium.Atlanta Journal-Constitution
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