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!

Double 9 in flaky crust

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.


I Have No More Homework Pie
16 May 2008

I finally made the mango cream cheese pie I’ve been thinking about all week!  I named it “I Have No More Homework Pie”.  This is pretty self-explanitory.  Today was my last day of lectures (I still have two finals awaitng me next week, but no actual homework).  It’s the best.

So we’ve had three mangoes sitting in the kitchen windowsill for over a week.  Today I finally go to them.  I also picked up strawberries from a roadside farm today.  (Not the ones who buy strawberries and then resell them, but where it’s just a little stand out front of acres of strawberry fields.)  I decided to throw those in too.

This is a variation of a blueberry cream cheese pie I make.  The original recipe for that is actually from the TV show Pushing Daises.  (One of my favourite TV shows!  It’s absolutely darling.)  The base is cream cheese, topped with fresh whole (or in this case sliced) fruit, and finished off with a syrup.  I use normal easy-peasy crust.

This time I didn’t cut the butter and shortening in very well and left larger chunks.  The crust shrunk down immensely in the oven (oops), but because of the bigger chunks of shortening, it turned out amazingly flaky.  An unfortunate side effect of the munchkin crust was that my syrup overflowed the top (I nearly only have a bottom crust).  It looks so tasty though that I’m sure it will be totally alright.

Here’s the plan:

Single 9′ crust easy-peasy flaky crust, prebaked and cooled


1 1/2 cups mango (about one whole mango–use a mushier one for this)
3/4 to 1 cup sugar (this is a guess on my part.  I used more than 3/4 cup, but I don’t think I quite made it to 1 cup)
2 tbsp cornstarch
lemon juice (a few squirt, about 1 tbsp)

Put mango in a large measure (I use my 2 cup beaker measuring cup) and smash up with a fork (you can also put in the food processor and just whirl it a few times).  Add lemon juice.  Fill measuring cup with water until the whole thing measures 1 1/2 cups.  Pour into a small saucepan.  Mix together sugar and cornstarch and stir into mango mix.  Heat and boil until it thickens.  Allow to cool while you do the next parts.

Cream cheese:
8 oz cream cheese
2-4 tbsp (depends on dryness of cream cheese) half & half (or whole milk)
Beat (don’t just stir, it won’t get creamy enough) until smooth.

Slice 4-5 strawberries (if they’re soft enough, use an egg slicer!)
Slice 1 whole mango into small spears

Smooth cream cheese into crust.  Evenly cover with strawberry and mango slices (pile in as much as you want!).  Pour syrup over top.  Garnish with a few extra strawberry slices (the red looks great on the orange-yellow syrup!).  Refrigerate for several hours or overnight.

We haven’t actually eaten this yet since I’m still chilling it (and I’m rather picky about how long things have to chill–the household of taste testers isn’t so picky.  They just want pie NOW.).  I’m pretty excited though.

I photo’d the whole process this time, so I’ll post pictures when I get them off my camera.