Recipe By : California Wine Country Cooking by Lee Bailey
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry for 2 crusts
1/3 c Toasted almonds -- chopped
3 lb Peaches -- mixed varieties
- White, yellow, aromatic,
- peeled, pitted, sliced
1/2 c Sun-dried cherries -- plumped
- in brandy and drained
1 c Light brown sugar
1 ts Ground cinnamon
2 3/4 tb Quick-cooking tapioca
2 tb Fresh limon juice
3 tb Unsalted butter
2 tb Milk
2 tb Sugar -- combined with:
1 ts Ground cinnamon
Whipped cream (optional)
Preheat oven to 400°F. Lightly butter a deep 9" pie pan and set
aside. Roll pastry into 1 large circle 1/8" thick; line the prepared
pan, leaving sides to overlap onto counter. Sprinkle almonds over the
bottom.
Toss peaches, cherries, brown sugar, 1 ts cinnamon, topioca, and
lemon juice together in a bowl, then heap into pie pan. Dot with
butter. Pull pastry up and over filling into a rough topping. Brush
top crust lightly with milk and sprinkle with cinnamon-sugar. Bake
for 10 minutes, lower heat to 350°F and bake another 35 to
40 minutes, until golden. Cool completely before removing from pan.
