<http://schema.org/recipeInstructions>
" In medium bowl, mix flour, 2 tablespoons sugar, and 1 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle in 1/3 cup cold water, 1 tablespoon at a time, mixing lightly with fork after each addition until pastry forms a ball. On lightly floured surface with floured rolling pin, roll pastry into 17-inch round. For easier transferring of the pastry to pie plate, fold the pastry into quarters; then unfold into 10-inch deep-dish pie plate (leave the overhanging crust untrimmed). Cover loosely with plastic wrap while preparing filling. Preheat oven to 375 degrees F. Peel peaches; cut into thin slices. In large bowl, combine peaches, cherries, brown sugar, cornstarch, and 1/2 teaspoon salt; toss to coat. Spoon filling into pastry. Fold pastry overhang over filling, leaving an opening in center. Brush pastry with milk; sprinkle with 1 tablespoon sugar. Bake pie 1 hour 30 minutes or until filling is bubbly; loosely cover pie with foil during last 40 minutes of baking to prevent overbrowning. Cool pie on wire rack 1 hour to serve warm, or cool completely to serve later."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6336/home-style-peach-cherry-pie-2093/>