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Three-peach Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Fruits / Pies & Pastries

Ingredients:
    -Don Fifield
    Pastry for 2 crusts
1/3  cup  Toasted almonds, chopped
3  pounds  Peaches-mixed varieties
    -White, yellow, aromatic
    -peeled, pitted, sliced
1/2  cup  Sun-dried cherries, plumped
    -in brandy and drained
1  cup  Light brown sugar
1  teaspoon  Ground cinnamon
2 3/4  tablespoons  Quick-cooking tapioca
2  tablespoons  Fresh limon juice
3  tablespoons  Unsalted butter
2  tablespoons  Milk
2  tablespoons  Sugar, combined with:
1  teaspoon  Ground cinnamon
    Whipped cream, (optional)

Directions:
Preheat oven to 400 deg. Lightly butter a deep 9-inch pie pan and set aside. Roll pastry into 1 lg circle 1/8-inch 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 min., lower heat to 350 deg. and bake another 35-40 min, until golden. Cool completely before removing from pan.From "Lee Bailey's California Wine Country Cooking" by Bailey Per serving: 507 cal., 23 grams fat, 26 mg chol., 286 mg sodium.Atlanta Journal-Constitution


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