Cherry Pie

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....

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.