Fresh Peach & Cherry Pie

Name: Fresh Peach & Cherry Pie
Yield: 8 to 10 servings
Ingredients: Pastry for a double crust pie, refrigerated; 4 1/2 cups peeled and sliced ripe peaches; 1 cup pitted sweet cherries, preferably halved; 2/3 cup sugar; 3 tbsp cornstarch; 1/8 tsp nutmeg; 1/8 tsp salt; 1 tbsp lemon juice plus 2 tsp grated lemon zest; 3 tbsp heavy cream plus extra sugar, for glaze

8 to 10 servings

Ingredients

Pastry for a double crust pie, refrigerated
4 1/2 cups peeled and sliced ripe peaches
1 cup pitted sweet cherries, preferably halved
2/3 cup sugar
3 tbsp cornstarch
1/8 tsp nutmeg
1/8 tsp salt
1 tbsp lemon juice plus 2 tsp grated lemon zest
3 tbsp heavy cream plus extra sugar, for glaze

Instructions

If you haven't already, prepare your pie dough and divide it into two pieces, one for the top crust and one for the bottom; make the bottom piece slightly larger. Shape into 3/4-inch thick disks, wrap in plastic and refrigerate for 45 to 60 minutes before rolling.
Preheat the oven to 400°F. Put one oven rack in the lowest position and the other in the middle.
Prepare the filling: combine the peaches and cherries in a large mixing bowl. Add the sugar, cornstarch, nutmeg, and salt. Mix well, breaking up any clumps of cornstarch. Stir in the lemon juice and lemon zest. Set aside.
On a lightly floured surface, roll the larger disk into a 12 1/2- to 13-inch circle and line a 9 1/2-inch deep-dish pie pan with it, letting the edge hang over the sides. Refrigerate while you roll the other piece into an 11 1/2- to 12-inch circle. Use a small round cutter to make a hole in the center of the top crust (or poke several holes with a paring knife after attaching it).
Transfer the filling to the pie shell, smoothing it out. Lightly moisten the edge of the shell with water. Drape the top pastry over the filling, pressing along the edge to seal. Either trim to a 3/4-inch overhang and pinch into an upstanding ridge (flute if desired), or trim flush with the pan and crimp with a fork.
Mix the 3 tablespoons heavy cream with 2 teaspoons water. Brush it lavishly over the pie without letting it puddle. Sprinkle the top generously with sugar, then brush again with a little more cream.
Place the pie on a baking sheet, preferably lined with parchment, and bake on the lower rack for about 25 minutes. Reduce the heat to 375°F, move the sheet up to the center rack and bake another 25 to 35 minutes, until the top is rich golden brown and juices bubble thickly. Cool on a rack for at least 2 hours before serving.

Source: The Pie Academy