Peach Sour Cherry Pie | Pie Eyed Love

Ingredients

• 1 recipe pie dough for a double 9 inch crust
• 3 cups peaches, peeled and sliced about 1/2 inch thick About 4-5 peaches depending on size
• 3 cups sour cherries If using canned, make sure they are canned in water
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/3 cup plus 2T granulated sugar Reserve the 2T to put with the cornstarch
• 3 tablespoons cornstarch
• 1/2 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1 egg For the egg wash
• Preheat oven to 425.
• Slice peaches into 1/2 inch thick slices and place in a large bowl with the cherries.
• Add 1/3 cup sugar, lemon juice and vanilla.
• In a small bowl or ramekin, mix 2 tablespoons of sugar, the cornstarch, cardamom and cinnamon together.
• Gently incorporate the cornstarch mixture into the fruit and place in chilled pie crust.
• Place desired top crust, lightly brush with an egg wash and sprinkle with turbinado sugar.
• Bake at 425 for 20 minutes, the lower heat to 375 and bake for another 20-30 minutes until brown and juices are bubbling.
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