Old quote inspires new recipe for cherry-peach pie
KITCHEN SCOOP By Alicia Ross
I came across an old quote from poet Edgar Guest that I adore: “There’s no diet list I’ll follow that would rule out cherry pie.” I immediately found myself craving cherry pie, but only had a small bag of cherries and a single bag of peaches left in the freezer. Cherry-peach Pie, perhaps?
The result is a gourmet treat for the eye and palate. The cherries color the peaches with their deep ruby tint, and their essences combine flawlessly. Serve this pie hot in a bowl, with a dollop of real whipped cream. Don’t worry for a second about the cobbler consistency. It is part of the charm of this rustic dessert.
I wonder if Mr. Guest would include Hot Cherry-peach Pie in his diet list? It’s firmly planted in mine. Enjoy!
Hot Cherry-peach Pie
Start to finish: about an hour Yield: 6 servings
2 (9-inch) dough piecrusts
1 pound frozen sliced peaches 1 pound frozen pitted tart cherries 1/2 cup water
1/2 cup sugar
1/4 cup cornstarch Whipped cream, optional topping
Preheat oven to 425 degrees. In a 9inch pie plate, place one crust evenly over the plate. Press into plate. Leave the crust’s edges hanging over the pie plate’s edges.
In a medium saucepan, combine the peaches, cherries, water, sugar and cornstarch, stirring occasionally. Bring to a boil. Sugar will be completely dissolved and mixture will thicken.
Pour fruit mixture into piecrust and top with remaining crust. Pierce holes in the top crust to allow steam to escape during baking; crimp edges. Place on a cookie sheet lined with parchment paper. Bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly. Cool slightly and serve with whipped cream, if desired.
Approximate values per serving: 383 calories, 17 g fat (4 g saturated), no cholesterol, 4 g protein, 54 g carbohydrates, 3 g dietary fiber, 272 mg sodium.
Alicia Ross is the co-author of “Desperation Dinners!” (Workman, 1997), “Desperation Entertaining!” (Workman, 2002) and “Cheap. Fast. Good!” (Workman, 2006).