Saturday, June 26, 2010

Peach and Blackberry Pie

Southern peaches are starting to appear in the northern markets and that means it's time for peach pie.  I had some blackberries in the freezer that needed to join their peach cousins.  Here is a picture of the marriage.

Recipe as follows:

Butter piecrust:

2 cups AP flour
1 stick plus 4 tablespoons cold butter, cut up
1/4 teaspoon salt
4 - 5 tablespoons icewater

In a food processor, combine the flour, salt and butter.  Process until the butter is the size of peas.  Add icewater, a tablespoon at a time, until the dough comes together.  Wrap in plastic wrap and place in the refrigerator for at least 30 minutes.

Pie filling:

6 cups of sliced peaches, skins and stones removed
1 cup blackberries
1/4 cup sugar
1/4 cup flour
1/2 teaspoon nutmeg
1 tablespoon butter, cut up
1 egg, divided.

Preheat oven to 425 degrees F.  Carefully mix all ingredients (except egg) together.  Take the dough and roll it out to fit a 9" pie plate.  Have a few strips left over to cover the pie or for decoration.  Brush the dough with the egg white as it will help keep the piecrust from becoming soggy. Take a fork and poke a few holes in the bottom and sides of the dough.  Add the fruit mixture and cover with remaining dough. Mix the egg yolk with the remaining egg white and brush over the top crust.  Sprinkle with sparkly sugar if desired.  Bake for 25 minutes in the center of the oven and then lower the temperature to 350 and bake for another 30 minutes.  Let cool and enjoy with ice cream for a nice summer treat!

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