Hawaiian Wedding Cake

I’m taking a break today from all the purple food to bring you another Yankee Magazine recipe.

Be sure to click through to read about this Hawaiian Wedding Cake with cream cheese frosting that I baked with my sister while she was in town.

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5 Responses to “Peach Cherry Pie with Crumb Topping”

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    Kathleen — August 11, 2013 at 12:46 am

    I made this for my family get-together and everyone loved it. It came out pretty soggy, though, so I’ll need to try to get the extra juices out of the fruits before cooking. I also didn’t pre-heat the baking pan under the pie dish so that may have contributed too. Thanks for this recipe!

    • beantownbaker — August 12th, 2013 @ 7:40 pm

      So glad you guys enjoyed it!

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    Lisa — July 27, 2014 at 6:59 pm

    Outstanding! We were able to use our fresh peaches and sweet cherries to make this wonderful pie. I did make the following adjustments: I only used half cup of sugar in the pie filling, and in the crumble topping I used 1/4 brown sugar and 2 tbsp. sugar, and I reduced the butter to 3 tbsp. melted. I used a fork to press the crumble ingredients together (in pastry cutter style) until it became crumbly. It was absolutely delicious and I know I’ll be making it again and again.

    • beantownbaker — September 2nd, 2014 @ 7:24 pm

      So glad you liked this recipe. I’m making it again myself this week.

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