Weather: 68 fabulous degrees of sun and cloudless skies
What I’m listening to: I Won’t Give Up, Jason Mraz
I’m a pie lover. I’ll almost always choose a pie over a cake. If I had to choose my favorite fruit pie it would be a toss up between blackberry and peach. I adore them both. A few years back, I decided to merge my two favorites into one glorious pie and now I make this every summer when white peaches show up.
I am completely sold on this combination. I especially love the way the sweetness of the peaches plays off the tartness of the berries. And the colors are just so pretty. Top a warm, dripping slice with vanilla ice cream and you’ve got yourself something I crave all year round.
Blackberry & White Peach Pie
Yields: 1 pie
- 2c blackberries
- 4c white peaches, peeled and sliced (I used about 7 smaller white peaches)
- 4T cornstarch
- 3/4-1c sugar (depending on the ripeness of your fruit)
- 1 double-crust [pie dough|http://alaskascratch.wpengine.com/2012/04/14/buttermilk-pie/]
- cinnamon and sugar for dusting top of crust
Preheat oven to 450. Prepare dough for bottom crust in 9-inch pie plate and place on a baking sheet lined with foil (to catch any juices that may boil over) set aside.
Fold blackberries, peaches, cornstarch, and sugar together in a bowl being careful not to break berries.
Pour the fruit mixture into the pie crust. Top with the other pie crust and crimp edges to seal. Cut three slits in the top of crust to vent. Sprinkle top of crust with cinnamon sugar.
Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 and continue baking until top crust is golden and set, about 40 more minutes.
Allow pie to cool at least an hour or until it reaches room temperature (it's easier to slice at room temperature). Store leftovers covered in the refrigerator.
Serve with vanilla ice cream.