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.
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.
Notes
You can serve it with whipped cream or ice cream.