Ingredients:
2 pie pastries
3/4 c sugar
1/4 c flour
1/4 c juice from the canned cherries
14.5 oz can of red tart pitted cherries
29 oz can sliced peaches
1/4 t almond extract
Instructions:
Combine sugar and flour, and pour half in bottom of pie pastry. In a bowl, mix together juice, cherries, peaches and almond extract and then pour into pastry.
Evenly pour remaining flour/sugar mixture over the fruit, and dot top with butter.
Top with pastry formed into a lattice design and flute the edges.
Bake at 400 degrees for 40-50 minutes.
No comments:
Post a Comment