Peach and Cherry Pie

OPEN KITCHEN with NATHAN SCOTT

Peach and Cherry Pie

Depending upon the water content of your fruit, you may need more cornstarch to thicken the filling.

Ingredients

            Makes one 9-inch pie

	2	pounds (6 to 8 medium) ripe peaches, peeled and cut into wedges
	1½	cups granulated sugar
	½	cup cornstarch
	1	tablespoon freshly squeezed lemon juice
	1	teaspoon ground cinnamon
	¼	teaspoon ground nutmeg
	¼	teaspoon kosher salt
	2	pounds fresh or frozen red cherries, pitted
	1	teaspoon pure almond extract
		All-purpose flour, for dusting
		Pastry for 1 double-crust pie, or 2 store-bought refrigerated pie crusts
	2	tablespoons unsalted butter, cut into cubes, plus more for greasing
	1	large egg, beaten with 1 teaspoon water, for egg wash

Directions

1.    Preheat the oven to 350°F.  Butter a 9-inch pie plate, and set aside on a parchment-lined baking sheet.  In a stockpot, combine the peaches, sugar, cornstarch, and lemon juice with the cinnamon, nutmeg, and salt.  Set over medium heat and cooking, stirring often, until the peaches have released their juices and the filling has thickened, 6 to 8 minutes.  Then, remove from the heat and stir in the cherries and almond extract.  Set aside.

2.    Working on a lightly floured surface, roll out half of the pie crust to a 13-inch round.  Transfer the crust to the prepared pie plate, and fill with the peach and cherry mixture.  Dot the top of the filling with the butter.  Roll out the remaining half of the pie crust to a 10-inch round.  Place the top crust over the peach and cherry filling.  Trim the crusts of excess dough, leaving about a ½-inch overhang.  Pinch the edges of the crusts together, crimping to create a decorative crust.  With a paring knife, cut several slits in the top crust.

3.    Brush the egg wash over the surface of the pie crust.  Then, place the pie in the preheated oven and bake until the crust is golden and the filling is bubbly, 50 to 60 minutes.  Remove from the oven and cool for at least 15 minutes before serving.