Hot Cherry-Peach Pie
2 (9-inch) dough pie crusts
1 pound frozen sliced peaches
1 pound frozen pitted tart cherries
½ cup water
½ cup sugar
¼ cup cornstarch
Whipped cream, optional topping
Preheat oven to 425 degrees. In a 9-inch pie plate, place one crust evenly over the plate. Press into plate. Leave the crust's edges hanging over the pie plate's edges.
In a medium saucepan, combine the peaches, cherries, water, sugar and cornstarch, stirring occasionally. Bring to a boil. Sugar will be completely dissolved and mixture will thicken.
Pour fruit mixture into pie crust and top with remaining crust. Pierce holes in the top crust to allow steam to escape during baking; crimp edges. Place on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly. Cool slightly and serve with whipped cream, if desired.
Start to finish: about an hour
Yield: 6 servings
Approximate values per serving: 383 calories, 17 g fat (4 g saturated), no cholesterol, 4 g protein, 54 g carbohydrates, 3 g dietary fiber, 272 mg sodium.
-- Alicia Ross