Peach Sour Cherry Pie in a Jar
Servings Prep Time
8slices 2hours
Cook Time
45-50minutes
Servings Prep Time
8slices 2hours
Cook Time
45-50minutes
Ingredients
Instructions
  1. Prepare crust from your recipe of choice and let chill in refrigerator for at least an hour or overnight. Tip: When separating your dough into two rounds, use the one that seems heavier/larger for the bottom crust and the other one to make your top crust. I pull just a little more dough into the one for the bottom crust.
  2. When chilled, plate the dough in a deep dish pie plate, leaving the edges untucked. Take the top crust and prepare a lattice or other decorative top crust. You can place the strips or pieces on a baking sheet and leave everything in the refrigerator to chill while you put together the filling.
  3. Preheat oven to 425.
  4. Prepare your peaches by bringing a pot of water to a boil. Before putting the peaches in, prepare an ice bath in a large bowl. Place the peaches in the boiling water for about 20 seconds, until the skin starts to split. Remove peaches and place directly into the ice bath to stop the cooking process. Pat dry and peel off the skins.
  5. Slice peaches into 1/2 inch thick slices and place in a large bowl with the cherries.
  6. Add 1/3 cup sugar, lemon juice and vanilla.
  7. In a small bowl or ramekin, mix 2 tablespoons of sugar, the cornstarch, cardamom and cinnamon together.
  8. Gently incorporate the cornstarch mixture into the fruit and place in chilled pie crust.
  9. Place desired top crust, lightly brush with an egg wash and sprinkle with turbinado sugar.
  10. Bake at 425 for 20 minutes, the lower heat to 375 and bake for another 20-30 minutes until brown and juices are bubbling.