Last week the girls and I went to my mother-in-law's house to pick cherries. (unfortunately I forgot my camera.) We had fun picking the cherries, and then....
Friday, July 24, 2009
We pitted the cherries.We baked the pie. We ate the pie.
Summer Fruit Pie
2 pie crust (I used frozen, just a bit easier than making your own.)
4 cups pitted fresh sour cherries
2 cups fresh blueberries
2 peaches, sliced
zest and juice from 1 lime
1 cup sugar
4 tablespoons tapioca
1/4 teaspoon almond extract
Preheat oven to 375.
Mix the cherries and blueberries with the sugar, tapioca, zest, juice and extract. Let sit for 15 minutes.Line the bottom of a deep 9 inch pie plate with first crust. Pour in berry mixture. Top with sliced peaches. Top with second crust, pinch edges together. Brush with egg wash and sprinkle with sugar. Cut 4 slits in the top crust.
Place the pie on a foil lined cookie sheet, there will be drips. Bake at 375 degrees for 55 - 65 minutes. After 20 minutes you may need to cover the outer edges of the crust with foil to prevent the crust from browning too much.