Cherry and Peach Pie

I like this pie crust recipe as it does not require chilling, and it rolls out beautifully. For an all-butter crust, it is still quite flaky. Hell, I'm quite flaky. I'm actually surprised I could get it together enough to bake a pie this morning-but I did. This beauty was put together, and in the oven in just under twenty minutes. Not bad, for baking before 9 AM.

For The Crust:

2 cups AP flour
1 teaspoon salt
2/3 cup cold butter, cut into small bits
4-6 tablespoons ice water

Combine flour and salt. Cut in butter until it is a fine meal. Sprinkle water on a tablespoon at a time until you can lightly toss the dough together. Do not over-handle. Gather into a ball, divide in two and roll out. Line the bottom of a 9 inch pie plate, and fill with the following:

Filling:

4 large peaches, peeled and sliced
1 quart bing cherries, pitted
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 cup granulated sugar
6 tablespoons AP flour
2 tablespoons butter

Combine ginger, cinnamon, sugar, and flour in a bowl. Toss with fruit and pour into lined pie plate. Dot with butter, and place on top crust. Cut vents.

Glaze:

Heavy cream
Granulated sugar

Brush with cream, sprinkle with sugar.

Preheat oven to 425 degrees F. Place pie plate on a baking sheet. Bake about 40 minutes, or until crust is golden and filling bubbles up through vents.