Peach Cherry Pies-Farmers Market Inspiration
Peach and cherry are fruits in season now and the farmers markets are brimming over with these delicious finds. Bringing home fresh fruits is super exciting to me. As I mulled over what to bake with these beauties, the first thing I thought of was instantly a summer pie showcasing both in delicious Peach Cherry Pies.
The pies are smaller versions from a traditional pie but larger than mini tartlets. Perfect for a few bites to enjoy and most importantly, not feeling too guilty! Those are the type of desserts that are right up my alley.
Foundation is always important when working for pies, you definitely want a great pie crust to highlight the sweet fruit. My favorite recipe is a dough made with half shortening and half butter. This allows for both flavor and flakiness to the crust. Also, a splash of vinegar is thrown in which makes the dough super pliable.
Peach loves Cherry
Of course, peaches and cherries are the highlight of this quick and easy pie. The hardest part of this is pitting the cherries and slicing the peaches. Speaking of pitting cherries, I found a super awesome tool to use that works fantastic. Check it out here.
I prefer the dark red cherries over the Rainer cherries, its my personal preference because I love the red in the color profile it presents with the peaches. And, they offer such great flavor and texture. Once pitted, I slice them in half for placement in the pies.
Peaches speak for themselves, part of the stone fruit family and one of my favorite fruits. Growing up in the south, I ate many, many peaches growing up. Of course, I hail from the Peach State so I’m sure it was already in my blood to love them. 🙂 To me, finding the perfect peach offering filled with sweetness and gentle softness to snack on just calls for a hallelujah!
I use fresh peaches with these pies, you could also use frozen and have them thawed before mixing with the filling and cherries.
Not only are these pies delicious, they are beautiful to the eye. You eat with your eyes first so these totally fit the bill! Your Picasso can shine through here as you arrange the fruits in different designs into each pie making them all uniquely inspired!
Pie lovers, here are a few more ideas:Print
Peach Cherry Pies
Delicious crust enclosing the seasons perfect cherries and peaches for an awesome mini version of a traditional pie
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 6 pies 1x
- Category: Pies and Tarts
- Cuisine: Dessert
4 Tablespoons shortening (chilled and sliced)
4 Tablespoons unsalted butter (chilled and sliced)
1 1/3 cup flour
1/4 tsp salt
3 Tablespoons iced cold water
1 1/2 tsp red wine vinegar
Peach Cherry Filling
4 oz fresh cherries (pitted and sliced in half)
2 small peaches (sliced thinly)
3 Tablespoons sugar
1 tsp flour
1 1/2 tsp cornstarch
Drop of almond extract
Combine the flour and sat in a mixing bowl or small food processor.
Add in the butter and shortening and mix till crumbly mixture is seen.
Add in the vinegar then the cold water till a dough starts to come together.
Pour mixture on the table and continue to knead till the dough forms a ball.
Wrap in saran wrap and press into a disc.
Refrigerate for 30 minutes to 1 hour.
Flour your work surface and roll out the pie dough.
Cut a circle out just an inch larger than a small tart shell. (You can turn your tart pan upside down on the pie dough and cut around it about 1/2-1″.
Place each circle of dough into the tart pan and press bottom and sides to adhere to the pan.
Continue for the remaining tart pans. Place on a small sheet pan and refrigerate.
Combine the cherries and peaches in a small bowl and the remaining filling ingredients and mix well.
Preheat oven to 400 degrees.
Place cherries and peaches in the tart shells and arrange into a pattern. Distribute any leftover juices evenly into each pie.
Place the pan of pies into the oven and bake 30 minutes till the filling just starts to bubble.
Remove and cool.
Serve at room temperature.
Optional: For a great shine on cooled pies, warm up apple or apricot jelly with a little water and mix till smooth. Brush over each pie.
After pies cool, they can be individually wrapped and placed into a container or freezer bag and freeze.