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Peach Pie (also can be used for Raspberry)


Brenda Broseke

Rate this recipe 4/5 (5 Votes)


  • 5c fruit
  • 3/4 to 1c sugar
  • 3T flour
  • 1/4t cinnamon


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 400*.

Step 2

Mix all ingredients and pour into crust. Top with a second crust and bake for 45-50 minutes.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Review this recipe

Light Peach Cake Peach Pie