Peach-Cherry Pie

Name: Peach-Cherry Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 425 grams package refrigerated pastry for double-crust 9-inch pie, at room temperature; 0 teaspoons ground nutmeg; 2 Tbsps lemon juice; 1 kilograms firm-ripe peaches; 3 Tbsps quick-cooking tapioca; 177 milliliters sugar; 340 grams 1/2 cups sweet dark cherries, pitted

Peach-Cherry Pie is a vegan dessert. This recipe serves 8. One serving contains 476 calories, 6g of protein, and 21g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have sugar, cherries, ground nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Peel, pit, and cut peaches into 1/2-inch-thick slices. You should have 7 to 8 cups fruit.

Ingredients you will need

Peach

Fruit

In a large bowl, gently mix peaches with cherries, sugar, tapioca, lemon juice, nutmeg, and almond extract.

Ingredients you will need

Almond Extract

Lemon Juice

Cherries

Peach

Tapioca

Nutmeg

Sugar

Equipment you will use

Bowl

Unfold 1 pastry round and ease evenly into a 9-inch pie pan. Fill pastry with fruit mixture.

Ingredients you will need

Fruit

Equipment you will use

Pie Form

Unfold remaining pastry round on a lightly floured board.

Roll pastry evenly to make a 13-inch round.

Ingredients you will need

Roll

Center pastry over fruit. Fold top edges of pastry over rim of bottom pastry; flute edges and slash top decoratively. Set pie on a foil-lined baking sheet.

Ingredients you will need

Fruit

Equipment you will use

Baking Sheet

Aluminum Foil

Bake in a 375 oven until juices bubble near center, 1 to 1 1/4 hours. If pastry edges get too dark, lightly cover with foil. Filling firms as pie cools; let stand at least 2 or up to 8 hours before cutting into wedges.

Equipment you will use

Oven