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Three-Peach Pie Recipe

Serves 8


  • Pastry for 2 crusts
  • 1/3 cup toasted almonds, chopped
  • 3 lbs peaches, mixed varieties; white, yellow, aromatic, peeled, pitted, sliced
  • 1/2 cup sun-dried cherries, plumped in brandy and drained
  • 1 cup light brown sugar
  • 1 tsp ground cinnamon
  • 2 3/4 tbsp quick-cooking tapioca
  • 2 tbsp fresh limon juice
  • 3 tbsp unsalted butter
  • 2 tbsp milk
  • 2 tbsp sugar, combined with 1 tsp ground cinnamon
  • Whipped cream (optional)


1. Preheat oven to 400 F.
2. Lightly butter a deep 9-inch pie pan and set aside.
3. Roll pastry into 1 large circle 1/8-inch thick; line the prepared pan, leaving sides to overlap onto counter.
4. Sprinkle almonds over the bottom.
5. Toss peaches, cherries, brown sugar, 1 teaspoon cinnamon, topioca and lemon juice together in a bowl, then heap into pie pan.
6. Dot with butter.
7. Pull pastry up and over filling into a rough topping.
8. Brush top crust lightly with milk and sprinkle with cinnamon-sugar.
9. Bake for 10 minutes, lower heat to 350 F, and bake for another 35 to 40 min, until golden.
10. Cool completely before removing from pan.


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Main Ingredient:Fruit / Peach
Preparation Method:Baking

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