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      RECIPE TITLE "Peach-Cherry Pie" Author: Amy Groves, Meridian, Idaho courtesy of Sunset Magazine June 1998

    yieldsMakes 8 servingstime ---difficultyeasy

    "I can't believe it! I've come up with one of the best pies I have ever made. It's so easy," writes Amy Groves. The combination must be nature's plan, as peaches and sweet cherries are ripe and ready to join forces in summertime.

    3 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

      RECIPE METHOD

    1. Peel, pit, and cut peaches into 1/2-inch-thick slices. You should have 7 to 8 cups fruit.

    2. In a large bowl, gently mix peaches with cherries, sugar, tapioca, lemon juice, nutmeg, and almond extract.

    3. Unfold 1 pastry round and ease evenly into a 9-inch pie pan. Fill pastry with fruit mixture.

    4. Unfold remaining pastry round on a lightly floured board. Roll pastry evenly to make a 13-inch round.

    5. Center pastry over fruit. Fold top edges of pastry over rim of bottom pastry; flute edges and slash top decoratively. Set pie on a foil-lined baking sheet.

    6. Bake in a 375° oven until juices bubble near center, 1 to 1 1/4 hours. If pastry edges get too dark, lightly cover with foil. Filling firms as pie cools; let stand at least 2 or up to 8 hours before cutting into wedges.

      NUTRITION PER SERVING
    CALORIES 408(33% from fat); FAT 15g (sat 6g); PROTEIN 3.2g; CHOLESTEROL 14mg; SODIUM 285mg; FIBER 2.7g; CARBOHYDRATE 67g


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