Movin' to the country, gonna eat a lot of peaches

At a friend's 30th birthday dinner last week, I had the best pie of my life.  FACT.  It had a tasty peach and cherry filling that was just sweet enough, without the sugar overpowering the freshness of the fruit.  And the crust... Oh, the crust!  It was the perfect balance of being both flaky and crumbly, with a subtle (actually not so subtle) hint of butter with each bite.

Dreams were had about that pie, so I thought an attempt to recreate it was in order.

I got a crust recipe from Smitten Kitchen, and googled a recipe for the filling found here.  And I got my peaches (and cherries) from Costco (rather than from a can in a factory downtown).

It didn't come out bad, but it was far from the masterpiece of last week.  I mean, it would be disrespectful to compare the two.

Changes for next time:

• Before adding the peaches to the mixture, pop the sliced peaches in the microwave (covered) for a minute or so to get it softer.
• Use the same crust recipe for the bottom half, but for the top portion, I realized that I should be using a "crisp" pie recipe.  Like from here.
• Use a deep dish pie dish.  And pack in the filling.  I only ended up using a third of the filling for the pie and used the rest to make an impromptu cobbler.

Food styling by Danabus Stecil.

Nature's candy in my hand or can or a pie..Millions of peaches, peaches for me...Millions of peaches, peaches for free...  Look out! 

Is the song now totally stuck in your head too?  No yet?  Here ya go: