*  Exported from  MasterCook  *

                             Three-Peach Pie

Recipe By     : California Wine Country Cooking by Lee Bailey
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies                             Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for 2 crusts
     1/3  c             Toasted almonds -- chopped
   3      lb            Peaches -- mixed varieties
                        - White, yellow, aromatic,
                        - peeled, pitted, sliced
     1/2  c             Sun-dried cherries -- plumped
                        - in brandy and drained
   1      c             Light brown sugar
   1      ts            Ground cinnamon
   2 3/4  tb            Quick-cooking tapioca
   2      tb            Fresh limon juice
   3      tb            Unsalted butter
   2      tb            Milk
   2      tb            Sugar -- combined with:
   1      ts            Ground cinnamon
                        Whipped cream (optional)

Preheat oven to 400°F. Lightly butter a deep 9" pie pan and set
aside. Roll pastry into 1 large circle 1/8" thick; line the prepared
pan, leaving sides to overlap onto counter. Sprinkle almonds over the
bottom.

Toss peaches, cherries, brown sugar, 1 ts cinnamon, topioca, and
lemon juice together in a bowl, then heap into pie pan. Dot with
butter. Pull pastry up and over filling into a rough topping. Brush
top crust lightly with milk and sprinkle with cinnamon-sugar. Bake
for 10 minutes, lower heat to 350°F and bake another 35 to
40 minutes, until golden. Cool completely before removing from pan.

Posted by: Don Fifield

Recipe FROM: Atlanta Journal-Constitution


                   - - - - - - - - - - - - - - - - - -