Fresh cherries and impeccably sweet peaches blend together beautifully in this stunning seasonal pie. This combination is a true match made in heaven, making this delightful pie the perfect way to celebrate summer’s stone fruits.
When summer fruits are in full bloom it is time to get baking. If you have two tiny tots like me, save up on time (read: get realistic) and use store bought puff pastry like I have. I do plan on adding homemade pie dough and crusts to the blog, hopefully soon.
You only need enough puff pastry to make the top crust. Puff Pastry pies like Cobbler pies do not have a bottom crust because it gets all soggy and doesn’t cook well. I love making intricate lattice crusts for my pies. The time I skimp on making the crust from scratch allows me to put more work into the lattice 😀
I am not the biggest fan of fresh fruits but there is something about stewed chunks of fruit, layers of buttery flaky pastry and a dollop of creamy ice cream that one cannot resist.
How to Make Peach & Cherry Pie
Blanch the Peaches so it is easier to peel off the skin. Boil peaches in water for one minute only and then transfer them to an ice bath. This will help the skin loosen and come off easily. Cut peeled peaches into thick slices and discard the stone. Pit and halve the cherries as well.
Prepare the Filling by combining peaches, cherries, white sugar, brown sugar, lemon juice, corn starch, vanilla essence, salt and all spice powder in a bowl.
Make the Lattice as illustrated in the pictures below. Cut the puff pastry into thin strips and arrange them in a weaving manner. This step is optional. You can simply cover the pie with the pastry sheet and make a few slits to allow the steam to escape.
Egg Wash the pie before putting it in the oven to bake. This will give the crust a nice golden hue.
- Peaches 4-5; peeled, pitted and sliced
- Sweet Cherries 1 1/2 cup; pitted and halved
- Lemon Juice 2 tbsp.
- White Sugar 1/4 cup
- Brown Sugar 1/4 cup
- Corn Starch 2 tbsp.
- Vanilla Essence 1 tsp.
- Salt a pinch
- All Spice Powder 1/4 tsp.
- Puff Pastry Sheet 1 (25cm x 40cm)
- Egg 1; beaten
Boil the peaches in hot water for 1 minute only and then immediately transfer peaches to ice cold water using a slotted spoon. Once the peaches have cooled down, gently peel of the skin and cut the peaces into 1/2 inch chunks.
Cut cherries into half and discard the stones. Combine peaches and cherries in a bowl. Add lemon juice, brown sugar, white sugar, corn starch, salt, vanilla essence, and all spice powder. Mix everything well using a spoon.
Transfer fruit filling into a pie tin or skillet. Cut Puff Pastry into thin strips using a Pizza Cutter. Place the strips vertically over the pie filling and watch follow instructions illustrated in pictures and video below to make a weave pattern.
Bake pie in a preheated oven at 180 C for 20-25 minutes or until the crust is golden brown. As tempting as it may look allow the pie to cool down completely before cutting into it. This well help the juices to settle down.
Serve with clotted cream or vanilla ice cream.