• 1 refrigerated pie crust (½ of 14.1 ounce package)
• 2 tablespoons Dierbergs sugar
• ½ teaspoon ground cinnamon
• 4 cups peeled and chopped fresh homegrown peaches
• 1 bag (12 ounces) frozen pitted dark sweet cherries, thawed and drained
• 1 tablespoon fresh lemon juice
• ¾ cup Dierbergs sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• Freshly grated nutmeg

FOR TOPPING: On lightly floured surface, roll pie crust to remove creases.

 

Using small star cookie cutter, cut several stars from half of the pie crust. Cut remaining crust into ½ inch wide strips.

 

In small bowl, whisk together the 2 tablespoons sugar and ½ teaspoon cinnamon; set aside.

 

FOR FILLING: In large bowl, combine peaches, cherries, and lemon juice.

 

In small bowl, whisk together the ¾ cup sugar, cornstarch, the 1 teaspoon cinnamon, and nutmeg. Sprinkle over peach mixture; gently stir until well-mixed.

 

Pour mixture into 10-inch cast iron skillet. Arrange pie crust cut-outs over top of filling; sprinkle with reserved sugar-cinnamon mixture.

 

Bake in 375°F. oven until top is browned and juices bubble, about 55 to 60 minutes., Let stand 10 minutes before serving.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 258
Cholesterol: 2 mg
Fat: 6 g
Sodium: 123 mg
Carbohydrates: 51 g
Protein: 2 g
Fiber:
Saturated Fat: 2 g