1 crust for a 9” pie*
5 cups sliced peeled peaches
1 3-oz. pkg. Melissa’s Dried Tart Cherries
1 tablespoon lemon juice
1 tablespoon bourbon
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of cardamom
1/4 teaspoon salt
Topping:
1½ cups all-purpose flour
3/4 cup light-brown sugar
1/3 cup granulated sugar
¼ teaspoon salt
¼ teaspoon cinnamon
Pinch of cardamom
1½ sticks chilled unsalted butter, cut into pieces
Preheat the oven to 450°F.
Line the bottom and sides of a 9-inch pie plate with crust; flute edges. Make topping by placing all topping ingredients into a food processor and pulse until mixture becomes crumbly.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice and bourbon. Mix gently. Stir in dried cherries.
In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg, cardamom, and salt. Pour over the peaches, and mix gently. Turn into the piecrust. Cover with crumb topping.
Bake for 35 to 45 minutes, until the crust is brown and the juice begins to bubble. If the top browns too quickly, cover with aluminum foil about halfway through baking. Cool before serving.
*I am not a crust snob. Make it, buy it, do what you like.