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.