This peach and cherry pie is a delicious, juicy celebration of summer's delicious stone fruits, perfect for sharing with friends.
Quick poll! What's your favorite summer fruit?
My answer is all of them. I mean, is it even possible to pick just one? Strawberries are probably my first and greatest love, but peaches are a serious contestant because they're just SO GOOD.
I grew up in Colorado, where Palisade peach season was practically the month of heavenly living. My mom always bought several large boxes from the farmer's markets, and we would skin and freeze whatever we didn't manage to eat our way through. I currently live in Georgia, which is known as the peach state. But the first few years I lived here, I didn't have a single peach I liked. They were all mealy and tasteless, and there was maybe one peach in 20 that even came close to the bliss of Colorado peaches.
But last year, I found a grower at the local farmer's market whose peaches were perfect. Juicy & sweet, and actually allowed to ripen on the tree which meant the flavor was superb. I finally got my peach fix, and it. was. amazing. Cue all of the peach eating, freezing, and baking.
This peach and cherry pie is a combination of the best stone fruits, and I don't mind saying that I was more than a little excited by how well the crust turned out. I've included links in the recipe to give more inspiration and a how-to, but the spiral pattern is really not that hard. In fact, I found it to be easier than lattice, and so much more wow factor. So don't be intimidated by it's uniqueness and give it a go! Just make sure to keep all of your crust and components as cool as possible-- warm pastry dough = a tough crust, which = a sad pie maker.
But even if your first try isn't as perfect as you want (I realized after baking that I didn't quite complete my spiral. *facepalm*), it's still beautiful and tasty. And if you learned something new and had fun, perfect doesn't matter, right?
Peach & Sweet Cherry Pie
Recipe by Rebecca Neidhart
Makes a 9" deep dish pie
Prep Time: 45 minutes-1 hour || Bake time 1 hour- 1 hr & 15 minutes
- 1 recipe of your favorite double pie crust (I like Ina Garten's Perfect Pie Crust)
- 3 lbs. peaches
- 8 oz. pitted sweet cherries
- 2 Tbsp. lemon juice
- 1 cup white sugar
- 1/2 tsp. salt
- 1/4 cup cornstarch
- 1 Tbsp. vanilla extract
- 1 egg, beaten
- Turbinado sugar
Line a deep dish pie plate with half of the crust and dock it (use a fork to poke it about every inch. This allows steam to escape). Preheat the oven to 400°.
In a small bowl, combine the sugar, salt, and cornstarch.
Bring enough water to cover the peaches to a boil in a large pot. Prep a large bowl of ice water. Once the water is boiling, gently place the peaches in a single layer and allow it to boil for 1 minute. Using a slotted spoon, remove them carefully and place them in the ice water to stop the cooking. Repeat this process with any remaining peaches.
After the peaches have cooled, gently rub the skin of each with your thumb until it splits (you should be able to feel it moving), then peel it off. Discard the skins, then cut the peaches into 1/4" slices into a large mixing bowl, throwing away the pits. Add the pitted and halved or quartered cherries to the peaches.
Sprinkle the lemon juice and vanilla extract over the peaches and stir, then stir in the sugar mixture.
Spoon all of the fruit into the pie crust, then cover with the other half of the pie crust in any pattern you like. It can be solid, a basic lattice, or more intricate. The pattern I used was inspired by loko kitchen (you should check her out on Instagram!), and you can see a video demo of how it's done here.
Once the top crust is finished, use a pastry brush to brush on the beaten egg, then sprinkle the top generously with the turbinado sugar.
Bake for 30 minutes at 400°, then lower the temperature to 375° and continue to bake for another 30-45 minutes until the crust is golden brown around the bottom (I like to use a clear pie plate to be able to see it) and the fruit is tender when poked with a fork. If the edges and top begin to get dark before the rest of the pie is done, cover them with foil.
Remove the pie from the oven and allow to rest for at least 2 hours before serving to give the juices a chance to set up.
Serve on it's own, or with whipped cream or vanilla ice cream.