featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, March 27, 2018

#COOKING WITH CLORIS--QUICK 'N EASY PEACH AND CHERRY PIE

Peach and Cherry Pie
Ever have the urge for a specific fruit pie when the fruit is out of season? Consider using frozen fruit. It’s quick, easy, and just as delicious. And by using a frozen piecrust, this pie is even quicker and easier to make.

Crust
9” deep dish frozen piecrust

Filling
3/4 cup sugar (brown, white, or a combination)
1/2 cup all-purpose flour
16 oz. bag frozen peach slices
1 cup dried cherries
juice of 1 lemon

Topping
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped dry roasted pecans
1/4 teaspoon salt
1 stick butter

Pre-heat oven to 425 degrees F.

For fruit mixture, combine sugar, flour, peaches, cherries, and lemon juice. Spoon into the crust.

To make streusel topping, combine brown sugar, flour, and pecan pieces in food processor. Cut butter into small pieces. Add to food processor. Pulse until crumbly. Sprinkle the topping over the filling. 

Place the pie on a parchment-lined baking sheet. Bake 20 minutes. Reduce the heat to 350°F. Place a sheet of foil over pie and continue baking another 30 minutes.

Place on wire rack and cool completely before slicing. Serve with a scoop of vanilla ice cream.

2 comments:

Angela Adams said...

Two of my favorite words when it comes to baking -- "Quick" and "Easy." Thanks for the post.

ANASTASIA POLLACK said...

You're welcome, Angela. Let me know if you decide to bake one.