Peach and Cherry Pie

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Your favorite double pie crust for a 9-inch pie

6 to 8 medium-large peaches, nectarines or a mix of both, peeled and sliced into slices or chunks

89 ounces sweet black cherries, pitted and cut in halves

Zest of 1 large lemon

1 tablespoon fresh lemon juice

1 cup sugar

4 tablespoons cornstarch (organic is best as corn is normally a heavily sprayed crop)

1/2 teaspoon each: freshly ground nutmeg, allspice and Rain’s Choice ground Vanilla Bean Powder

1 tablespoon milk or cream

Rain’s Choice Vanilla Sugar


Place prepared fruit into a large bowl.

In a small bowl add sugar, cornstarch, and spices and mix well.

Grate lemon zest into the fruit, add splash of lemon juice and gently stir into the fruit mix. Add the sugar, cornstarch and spices and mix well.

Roll the bottom pie crust and place into pie pan.

Add in fruit mixture and spread evenly over the crust.

Roll out the top crust and place over pie, crimping the edges of the crust as evenly as possible.

Using a knife, make a series of small steam vents across the crust.

Refrigerate the pie at least two hours or overnight.

Preheat oven to 400 degrees. If you have a pizza stone, place it on the oven rack in the lower third of oven.

Place milk or cream in a small dish and, using a pastry brush, brush the liquid over the entire top crust. Sprinkle sugar over the crust to give it some crunch and sparkle.

Place the pie on a baking sheet with sides in case juices leak out. Put into the lower third of oven on top of the pizza stone if you have one. This helps to bake the bottom crust so it doesn’t get soggy.

Bake 30 minutes at 400 degrees, then turn oven down to 350 and move the pie to the middle third of oven. Bake another 20 – 30 minutes or until the pie crust is golden brown and fruit is tender.

Remove from oven to a cooling rack.

Allow to cool to warm before cutting and serving. If you have made the pie in advance, warm it in a 250 degree oven before serving.

Excellent with homemade vanilla ice cream!