Summer Cherry Peach Pie with Golden Flaky Crust

Instructions

Step 1: Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips.

Step 2: In a large bowl, mix cherries, peaches, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently until combined.

Step 3: Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges.

Step 4: Pour the fruit mixture into the crust and dot with cubed butter.

Step 5: Roll out the second pie crust and place it over the filling. Cut slits or create a lattice pattern. Seal and crimp the edges.

Step 6: Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.

Step 7: Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly.

Step 8: Cool completely before slicing to allow the filling to set.

Storage Information

Store any leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap the baked and cooled pie tightly in foil and freeze for up to 3 months. Thaw in the fridge and warm in the oven before serving.