Three-Peach Pie
Yield
1 piePrep
30 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for two crusts |
* |
| ⅓ | cup |
almonds
chopped, toasted |
*
|
| 3 | pounds |
peaches
peeled, pitted, sliced |
|
| ½ | cup |
cherries
plumped in brandy |
*
|
| 1 | cup |
brown sugar, light
|
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| 2 ¾ | tablespoons |
tapioca, quick-cooking
|
|
| 2 | tablespoons |
lime juice
|
|
| 3 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
milk
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for two crusts |
* |
| 79 | ml |
almonds
chopped, toasted |
*
|
| 1.4 | kg |
peaches
peeled, pitted, sliced |
|
| 118 | ml |
cherries
plumped in brandy |
*
|
| 237 | ml |
brown sugar, light
|
*
|
| 5 | ml |
cinnamon
ground |
|
| 41 | ml |
tapioca, quick-cooking
|
|
| 3E+1 | ml |
lime juice
|
|
| 45 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
milk
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
cinnamon
ground |
|
Directions
Preheat oven to 400℉ (200℃).
Lightly butter a deep 9-inch pie pan and set aside.
Roll pastry into 1 lg circle ⅛ inch thick; line the prepared pan, leaving sides to overlap onto counter.
Sprinkle almonds over the bottom.
Toss peaches, cherries, brown sugar, 1 teaspoon 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℉ (180℃). and bake another 35 to 40 min, until golden.
Cool completely before removing from pan.
