National Pie Day!
January 23 was National Pie Day and what a better day to add to your calendar! Making a pie is one of my favorite desserts to concoct. Cherry pie and peach pie are two of our favorites in my house, so I decided to combine the two flavors together and the results were fabulous. The blend of the sweet of the peach and tartness of the cherry topped with a crumbly mixture that provided a nice crunch. It was just the right mix to create a pie that received rave reviews from my family and guests.
One of the keys to my pie success over the years has been the use of the pie crust shield. There is nothing worse than having a beautiful pie with a burnt crust. Sure a person can use aluminum foil to shield the edges, but that is not nearly as handy and often doesn’t work as well. If you have never tried one of these before, this is a kitchen gadget that is a must have when baking. If you give it a try, I’m sure you would agree.
Gadget Must Have
Give this recipe a try. It might be your new favorite. Serve it with a dollop of whipping cream or a scoop of ice cream. It will be the “icing on the–well–pie”. 🙂
Cherry Peach Pie
Ingredients
- 1 pie crust
- 1 cup sugar
- 6 tsp quick cooking tapioca
- 1/2 tsp ground cinnamon
- 2 cups pitted fresh or frozen tart cherries using frozen drain liquid
- 2 cups fresh or frozen peaches using frozen drain liquid
Crumbly topping
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup butter
Instructions
- Spray the bottom of the pie pan with nonstick cooking spray.
- Take your unfrozen pie crust and spread into the pie pan. Gently press the pie crust up the edges.
- Mix together the sugar, tapioca, cinnamon and fruit. Stir gently to coat. Let sit for 15 minutes.
- In a separate bowl, mix together the flour and cinnamon. Cut in the butter until course crumbs are formed. Set aside until ready to put on the top.
- After the 15 minutes, pour the fruit mixture into the bottom of the pie crust.
- Take the crumbly mixture and spread it over the fruit mixture.
- Put on your pie crust shield. Bake at 375 for 40-45 minutes or until the pie is bubbly and crumbles are golden and crunchy.
- Cool before serving.
Wow this looks awesome! I have a recipe for pie crust that calls for tapioca but haven’t used it before. I love peaches and cherries though so this is a good opportunity to try it out!
It really was a great combination and set up perfectly. That would be a perfect opportunity to give it a try.