Lauralea would be so proud. I had supper in the crockpot by 10am, and made pie with fresh fruit for supper. The only kind of fruit pie I’ve made is my mom’s famous French Apple Pie, so I didn’t quite know what to do today. I went through a number of different recipe books, but in the end The Joy of Cooking won out, and I made up my own recipe from their peach pie and fresh cherry pie recipes. (Don’t ask me where I got that combination… I just had some cherries that were too over-ripe to eat, and bought peaches with the intent of making peach pie. At least it wasn’t a pickle-pie a la mode!!)
So, here’s my rag-tag recipe. It ended up quite good. Everyone had seconds (except me. I’m watching my weight. Or… saving my second helping for 10 pm, when it’s sure to ruin my metabolism for the night.) It was a bit runny… Still, very good with ice cream. Just try it:
Dixie’s Peach & Cherry Pie
- uncooked pie shell
- 3 ripe peaches peeled, pitted, and cut in slices
- 1.5-2 cups (a Corelle cereal bowl) of washed & pitted cherries (I prefer more peaches to cherries, myself)
- 1 Tbsp corn starch
- 1 egg
- 2 Tbsp flour
- about 2/3 cup granulated sugar
- about 1/3 cup brown sugar (you can use less sugar if you like)
- 1/3 cup melted butter (optional, but I used it)
Mix the cherries with the cornstarch. This does something — thickens it or something. Let it sit for 10-15 minutes. Whatever. I didn’t let it sit that long (but then again, I had a real runny pie in the end.)
Arrange the peaches and the cherries on the pie shell.
Mix the last 5 ingredients together. Spoon this over the fruit.
Cook for 15 minutes at 400 degrees, then reduce heat to 300 and cook for 50 minutes.
Serve it with icecream. Just do it.