“Cooking with Sarah” will run weekly. The column features recipes from readers.

This recipe for cherry-peach pie was submitted by former Naples resident, Carol Thomas. Carol now lives in Troy, Mont.

“This recipe was my pie-baking lesson in Home Ec. Class when I was a junior in high school,” said Carol. “It has been passed around in our family ever since and is a favorite.”

 Ingredients

3/4 cup sugar

1/4 cup flour

1 can sour pie cherries (save juice)

2 cup canned peaches, drained

1/4 teaspoon almond extract

1/4 cup cherry juice

3 tablespoon butter

Mix sugar and flour. Sprinkle 1/3 of mixture into 8” pastry-lined pan. Add drained fruit. Add almond extract to cherry juice and pour over fruit. 

Sprinkle with remaining sugar/flour mixture and dot with butter.

Top with lattice crust and bake at 400 degrees for 50 minutes. 

“I usually omit the butter and it's just as good without it,” said Carol.

If you have a recipe, contact Sarah at 267-5521 or send an e-mail to sthomas@cdapress.com.

Until next week, happy cooking!