**Update** Baking with our Babies
A couple of things to note though…we buy local, farm-raised fruits and veggies and, for the things that we love (like peaches & cherries) we preserve them so that we are able to enjoy them long after they are no longer in season. Our home-canned peaches and cherries were used here, so the recipe has been adapted to allow for canned fruits that you can purchase at your local market. PLEASE NOTE: We highly recommend that you purchase fruit that is canned in its own juice and not in heavy syrup. If you must use heavy syrup, watch and adjust both your liquid and sugar.
I sure hope you enjoy this as much as we did. Please try it out and let us know what you think. We love feedback!!!
Okay – nuff talk – just give us the recipe!!!
Ciao for now!
V & K
(Paleo) Cherry Peach Pie
Yield: One 9-inch pie
1/4-cup sugar (adjust as above as necessary)
1-16 oz jar/can red tart cherries, drained (reserve juice)
1-12 oz jar/can unsweetened peaches, drained (reserve juice)
1-9 inch graham cracker crust (below)
1/4-teaspoon almond extract
1/2-cup sliced candied almonds
Up to 1/3-cup each of the reserved juices.
Preheat oven to 375 degrees.
Cut the peaches up into cherry-size pieces. Stir cherries and peaches together in a bowl.
Mix together sugar, cherry juice, peach juice, and almond extract in a bowl. The reserved cherry juice should thicken this mixture nicely. If not, add in 1 tbsp cornstarch and cook mixture over medium heat, stirring until it comes to a boil.
Once the mixture has cooled slightly, poor it over the chopped fruit and toss together. Pour the fruit and juice mixture into your prepared pie crust.
Sprinkle the candied almonds on top and dot with small pieces of butter.
Bake for 50-60 minutes or until golden brown. Allow to cool before serving. Serve with homemade vanilla ice cream.
Graham Cracker Crust
1-1/2 cups graham cracker crumbs (about 10 graham cracker sheets)
3 Tablespoons oil or butter
1 Tablespoon ground cinnamon
In a food processor, process crackers and cinnamon into fine crumbles. Add the butter and process to combine.
Pour the now-sticky crumbs into a prepared (greased) pie pan, and press down very firmly with your hands to cover bottom and as far up the sides as you can.
There’s no need to pre-bake; just pour desired pie filling on top and then bake the pie according to the recipe