Ingredients
- 2 crusts
- 1 whipped cream
- 1,400 gr peaches-mixed varieties
- 220 gr brown sugar (light)
- 110 gr sun cherries plumped in brandy (dried)
- 40 gr almonds (toasted chopped)
- 30 ml limon juice (fresh)
- 30 ml milk
- 26 gr quick cooking tapioca
- 26 gr butter (unsalted)
- 26 gr sugar combined with
- 6 gr cinnamon (ground)
Preheat oven to 400 deg. Lightly butter a deep 23 cm pie pan and set aside. Roll pastry into 1 lg circle 0 cm 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 min., lower heat to 350 deg. and bake another 35-40 min, until golden. Cool completely before removing from pan.From "Lee Bailey's California Wine Country Cooking" by Bailey Per serving: 507 cal., 23 grams fat, 26 mg chol., 286 mg sodium.Atlanta Journal-Constitution
