On another note, this is officially my last pie! (Finally!) Lot's of big changes are about to occur in the next year... I turned 25 (today), I start a new job in a few weeks, and I am now planning to attempt a new bread recipe each week. I will start this new "bread" experiment as soon as I return to the States. (My current job is also pretty awesome, as it has paid for me to work in London for the Olympics.) I'm looking forward to this new adventure and everything it brings to the table - literally and figuratively. Until next time, enjoy this final pie recipe.
Sour Cherry and Peach Pie
Shout-out to Ken Haedrich for the great recipe!
4 cups peeled and sliced peaches
2 cups sour cherries
2/3 cup sugar
1 tablespoon lemon juice
1/4 cup packed brown sugar
3 tablespoons corn starch
Big pinch of nutmeg
Combine all the filling ingredients and pour into unbaked pie shell. Cover with a lattice top crust and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45 - 60 minutes longer or until the filling is bubbly.