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.

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Peach Pie with crumble top
1 August 2008

I baked again! It felt soooo good! I’m going to be baking like crazy for the next week or two. I have a double-oven right now! 🙂

Day afore yesterday, I thinned out the peach tree in the backyard of my current house. TONS of peaches! I didn’t get a chance to pick blackberries yet, so this first pie is just peaches peaches peaches. This is an adapted version of Ken Haedrich’s Lemonade Peach Pie. It sounded good, so this is what I ended up with…

Crust:
Single 9-in flaky crust (store-bought pastry or make your own)

Filling (the measurements on this are kind of smudgy–I was pretty lax in my measuring technique)
4 to 4 1/2 cups peaches, pitted, peeled, sliced
3/4 to 1 cup sugar (use less sugar for more ripe peaches, more sugar for less ripe)
1/4 cup cornstarch
1/3 cup lemonade or lemonade concentrate (I used Simply Lemonade.)
1 tbsp lemon juice (big guess on the measurement here–I just squirted a bunch in!)

Mix everything together in a medium sized saucepan. Over medium-high heat, bring to a low boil. (This is to set cornstarch!) Stir frequently, but gently so as not to smash or break the more tender peaches.

When mixture thickens, remove from heat and let cool. Pour into unbaked pie crust.

Topping:
3/4 cup flour
1/3 cup sugar
1/4 tsp cinnamon
dash of salt
5-6 tbsp unsalted butter, cut into small pieces

Mix together flour, sugar, cinnamon and salt in a small bowl. Add butter–smaller chunks are better. You can pulse this in a food processor for a few seconds to get the texture of thick cornmeal, or just leave as is.

Pour over the top of pie and pat down gently.

Bake at 425 for 25 minutes; reduce heat to 350 for 40-45 minutes. Remove from oven and allow to cool for several hours before serving.

I made this last night and served it for breakfast this morning. YUM!

I had a dream…
13 July 2008

And in my dream, I made blackberry peach pie. This seems like a terrific idea to me. Our acres and acres of blackberry bushes are all presenting us with a ridiculous amount of big ripe blackberries.

I haven’t baked in way too long, and I may wait another 9 days until I bake (at this point I will have a kitchen to myself and it will not bother anyone if I turn on the oven when it’s 100 degrees outside… nor will it bother anyone if I decide to bake in the middle of the night, which I much love above everything else). I’m not sure if I’ll last that long. I’m going crazy not baking. Obviously, since I’m having dreams about new pies.

Also in my plans… there are now two farmer’s markets a week downtown, and one is mid-week in the evening (which means I don’t have to wake up at 630am on my weekend!), so I’m hoping to get some fresh goodies so I can play with cup-pies.