-Don Fifield Pastry for 2 crusts 1/3 cup Toasted almonds -- chopped

3 pounds Peaches-mixed varieties

-White, yellow -- aromatic -peeled, pitted -- sliced 1/2 cup Sun-dried cherries -- plumped

-in brandy and drained 1 cup Light brown sugar

1 teaspoon Ground cinnamon

2 3/4 tablespoons Quick-cooking tapioca

2 tablespoons Fresh limon juice

3 tablespoons Unsalted butter

2 tablespoons Milk

2 tablespoons Sugar -- combined with:

1 teaspoon Ground cinnamon

Whipped cream -- (optional)

Preheat oven to 400 deg. Lightly butter a deep 9-inch pie pan and set aside. Roll pastry into 1 lg circle 1/8-inch thick; line the prepared pan, leaving sides to overlap onto counter. Sprinkle almonds over the bottom. Toss peaches, cherries, brown sugar, 1 ts cinnamon, topioca and lemon juice together in a bowl, then heap into pie pan. Dot with butter. Pull pastry up and over filling into a rough topping. Brush top crust lightly with milk and sprinkle with cinnamon-sugar. Bake for 10 min., lower heat to 350 deg. and bake another 35-40 min, until golden. Cool completely before removing from pan.From "Lee Bailey's California Wine Country Cooking" by Bailey Per serving: 507 cal., 23 grams fat, 26 mg chol., 286 mg sodium.Atlanta Journal-Constitution