Blackberry Peach Pie
1 August 2008

I did it! I made the pie I had that dream about… And it turned out fantastic. I was actually really worried about it, even after I finished. However, my taste-testers loved it! (The boy’s mum said it was the best pie ever. Ever.)

So, here you are! This is a perfect pie for right now–peaches and blackberries are both perfectly in season!

Crust:
Double 9 in flaky crust

Filling:
3-4 peaches, peeled and sliced
1/4 cup sugar
1 tsp tapioca

4 cups blackberries
1 cup sugar
1/4 tapioca

2-4 tbsp butter

In a small bowl, toss together peaches, 1/4 cup sugar, and teaspoon of tapioca. Layer peach slices into the bottom of crust.

In another bowl, gently mix blackberries, sugar, and tapioca. Pour in over blackberries.

Dot with butter. Carefully lay on top crust and seal edges firmly. Cut out small vent holes in the top, and place a dot of butter in each hole to prevent drying.

Bake at 425 degrees F for approximately 20 minutes. Reduce heat to 350 for about 35-45 minutes, or until top is golden and toasty looking.

Allow to cool to room temperature before serving.

Good by itself, or with frozen yogurt or ice cream.