Welcome to Pie in July Week! I'm joining Carrie at Frugal Foodie Mama today to bring you a delicious pie recipe - you need to visit her site to see what other delectable pies she is featuring this week. AND she's got a fantastic giveaway for you!
Even in the heat of summer, I think freshly-baked pie is a little taste of heaven on earth. Peaches and cherries are ripe at just the same time in the summer, which makes them a perfect pairing for a summer pie. And these pies, baked in 8 ounce jars, make perfect individual portions.
They look fancy, but they are really quite easy to make. Here's how:
Peach Cherry Pies
- 1 1/2 pounds firm-ripe peaches
- 1 1/2 cups (12 oz.) sweet dark cherries, pitted
- 3/4 cup sugar
- 3 tablespoons quick-cooking tapioca
- 2 tablespoons lemon juice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon almond extract
- 1 package (15 oz.) refrigerated pastry for double-crust 9-inch pie, at room temperature
- 1 package phyllo dough, thawed
Divide the pastry rounds into eight pieces. Spray the inside of six 8 ounce jars with cooking spray. Carefully line each jar with one of the pieces of pastry (you will have two pieces left over - don't worry, you will use them).
Don't worry about being terribly neat - you can mold the dough around the edges of the jar. Just try to make the thickness of the dough even throughout.
Use the remaining pastry pieces to create the tops of the pies. Using a rolling pin, roll the pieces to make them thinner and larger. Now, form the tops. You can feel free to be creative - I have a lattice top, a standard top with a heart cut-out, and several cutout pieces shown below.
For a lower calorie option, use phyllo dough to create the crust. Cut the phyllo dough into 1 1/2 inch wide strips. Lightly spray a single slice with cooking spray, and place in the jar, leaving the edges of the strips hanging over the edge. Repeat with a second slice, making an "X".
Repeat with additional strips until the bottom and sides of the jar are covered. Again, don't worry about perfection - if a strip tears, add another strip over the torn one.
Set the jars aside while you make the filling. Peel, pit, and cut peaches into 1/2-inch-pieces. You should have about 4 cups of fruit.
In a large bowl, gently mix peaches with cherries, sugar, tapioca, lemon juice, nutmeg, and almond extract.
Fill each jar with fruit. You want to make sure they are fairly tightly packed, so that when the fruit cooks down, the pies don't sink.
Set jars on a foil-lined baking sheet. For the jars with the pastry crust, add the tops. Pinch the edges closed for the crusts with whole tops.
For the jars with the phyllo, roll the edges up to the top, creating a circular edge as below.
Bake in a 375° oven until juices bubble near center, about 1 hour. If pastry edges get too dark, lightly cover with foil. Filling firms as pies cool; let stand at least 2 or up to 8 hours before cutting into wedges.
Though, since these are in jars, it doesn't matter as much if it is firm... and nothing tastes like warm peach cherry pie.
Unless it is peach cherry pie ala mode! Vanilla Ice Cream is a.ma.zing. with this pie.
I'll take two please.
Thanks for stopping by for Pies in July Week!