PEACH AND CHERRY PIE
This pie recipe is in the June 2013 Fresh living mag..but they use cherry and apple, I have also just adjust it to my own taste….I use Today pastry, I roll out the pastry and lay it on the disposable foil tin pie dish, then in a bowl, i place the frozen cherries/ berries or even strawberries, then also pie apples or canned peaches…, then I add about 25ml lemon juice about 25ml brown sugar, I then place this mixture in the dish, I cut the pasty into strips and lay it over the top of the pie forming a diamond pattern, brush the pastry with egg, sprinkle then a little of the brown sugar over pie, bake for about 30 min in an oven at 150 degrees. Or until brown enough for your taste…serve with beaten cream..this can be eaten hot or cold..
Photo: Myanne Holder
