Peach Blackberry Pie
This is a summer favorite of mine. Feel free to omit blackberries or substitute them with raspberries, but I think either fruit adds great flavor. If you’re not really much of a baker just buy a prepared frozen crust. This recipe is one that I’ve tweaked a bit. I like to use the Flaky Pie Crust recipe from Rose Levy Barenbaum or the Joy of Cooking but feel free to use any crust recipe. I’ve attached a link where I found her recipe posted. The pie itself I got from the Joy of Cooking cookbook. Enjoy.
Ingredients:
1 pie crust recipe (recipe for a pie plus lattice or full top); the Joy of Cooking Flaky Pie Crust is also a great option.
1.5-2lbs peaches (should be about 3 cups once sliced)
2 cups blackberries or raspberries
1/2-3/4 cups sugar
3-3.5 tbls cornstarch
2 tbls fresh lemon juice
1/4tsp salt
2-3tbls unsalted butter, cut into small pieces
Milk or cream, sugar for topping
Preheat oven to 425F. Prepare pie crust as instructed, including lattice or top crust. You will not need to do a pre-bake on the crust.
Peal, pit and slice peaches to 1/4” thick (to peel I drop them in boiling water for a few seconds - that releases the skins easily). Add blackberries, sugar, cornstarch, lemon juice, and salt. Mix and let stand for 15 minutes.
Pour into prepared crust and then dot the top with butter. Brush the bottom crust that is overhanging the edge of the pan with water, cover with the top crust or lattice and then seal the edges, trim them and then crimp or flute them. If using a closed top crust, be sure to add vents for steam to release. Lightly brush the crust with milk or cream and then sprinkle with sugar.
Bake for 30 minutes. Slip a pan under the pie, reduce the temperature to 350 and bake until thick juices bubble through the vents, 25-35 more minutes. Let completely cool on the rack before serving.