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a slice of cherry peach pie with a dollop of cream

Cherry Peach Pie

This Cherry Peach Pie blends sweet and tangy flavors and tops it off with a crunchy crumbly mixture. It is sure to be a fan favorite.
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Cook Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Spray the bottom of the pie pan with nonstick cooking spray.
  2. Take your unfrozen pie crust and spread into the pie pan. Gently press the pie crust up the edges.
  3. Mix together the sugar, tapioca, cinnamon and fruit. Stir gently to coat. Let sit for 15 minutes.
  4. 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.
  5. After the 15 minutes, pour the fruit mixture into the bottom of the pie crust.
  6. Take the crumbly mixture and spread it over the fruit mixture.
  7. 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.
  8. Cool before serving.

Notes

You can serve it with whipped cream or ice cream.