Hows your summer going? Peaches and cherries are in season now so I picked up both at Strites Orchard. Combining the two in a flaky buttery crust makes the perfect summer dessert. If youve got a date or if youre craving a slice of pie and dont want to bake a whole one, try out this recipe for peach cherry pie for two.
I dont have a recipe for pie crust, so I used The Very Best Pie Crust Recipe from The Suburban Soapbox and it really is the very best. Making pie crust in a food processor cuts down on the mess. I made the whole recipe, but you only need a quarter of it to make these peach cherry pie for two. Divide the dough in four and either refrigerate or freeze the extra dough.
If youve never peeled a peach before, Im going to let you in on a secret and super easy way to peel them. Bring a pot of water to a boil, place the peaches in the pot and boil about 20 seconds. Immediately place the peaches in a bath of ice water. Cut an X in the bottom of the peach and the skin will peel right off!
I talked about pitting cherries before, but for this recipe, I cut the cherries in half and then removed the pits. You can use whatever method works best for you.
Baking is still not my forte, but weve all got to start somewhere! I tried making a lattice top on both pies, but you can make it simple and cut out another circle and place that on top. Just be sure to cut a few slits for any steam to escape.
So how does this recipe hold up? Well, heres one review:
Crust: Buttery and flaky
Peaches: Sweet and juicy
Cherries: Just a touch of tartness
Overall: Perfection
The only thing that would make these peach cherry pies better would be topping them with ice cream.
Peach Cherry Pie for Two
Ingredients
- 2 peaches peeled and sliced
- 1 cup cherries pitted
- 2 Tbsp maple sugar
- 1 Tbsp cornstarch
- 1/2 tsp vanilla
- 1/8 tsp almond extract
- pie crust see above for recipe link
Instructions
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Preheat oven to 350.
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Mix the peaches, cherries, sugar, cornstarch, vanilla, and almond extract in a bowl.
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On a floured surface, roll out the pie crust. Cut out four ramekin sized circles.
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Roll the dough out for two of the circles about 1″ flatter and place one in the bottom of each ramekin.
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Fill each ramekin with half the peach and cherry mixture.
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Add the remaining two circles of dough to the top of the ramekins or make a lattice pattern with the remaining dough. Cut slits in the top of the dough if not using the lattice pattern.
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Place the ramekins on a baking sheet and bake 25-28 minutes.
