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Sour Cherry and Peach Pie

Crust:

All-Shortening Crust


Filling:

4 cups peeled and sliced peaches

2 cups sour cherries

2/3 cup sugar

1 tablespoon lemon juice

1/4 cup packed brown sugar

3 tablespoons corn starch

Big pinch of nutmeg


Combine all the filling ingredients and pour into unbaked pie shell. Cover with a lattice top crust and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45 - 60 minutes longer or until the filling is bubbly.


Again, this pie is excellent for breakfast. Serve with a big scoop of vanilla ice cream so you get dairy along with fruit.