Peach and Sour Cherry Pie

Ingredients

1 recipe pie dough for a double 9 inch crust

4 cups pitted, fresh sour cherries, drained in fridge overnight (about 3 pints), juice reserved

2 cups peaches, peeled and sliced about 1/2 inch thick (about 4-5 peaches depending on size)

1 teaspoon fresh lemon juice

1 teaspoon pure vanilla extract

1/3 cup plus 2 tablespoons granulated sugar (reserve the 2 tablespoons to put with the cornstarch)

3 tablespoons cornstarch

1/2 teaspoon cardamom

1/2 teaspoon cinnamon

1 egg For the egg wash

Instructions

1. Prepare crust from your recipe of choice and let chill in refrigerator for at least an hour or overnight. When chilled, plate the dough in a deep dish pie plate, leaving the edges untucked.

2. Preheat oven to 425.

3. Combine peaches and cherries in a large bowl.

4. Add 1/3 cup sugar, lemon juice and vanilla.

5. In a small bowl, mix 2 tablespoons of sugar, the cornstarch, cardamom and cinnamon together.

6. Gently incorporate the cornstarch mixture into the fruit and place in chilled pie crust.

7. Place desired top crust, lightly brush with an egg wash and sprinkle with turbinado sugar.

8. Bake at 425 for 20 minutes, the lower heat to 375 and bake for another 20-30 minutes until brown and juices are bubbling.

Modified from http://www.pieeyedlove.com/recipe/peach-sour-cherry-pie/