Sunday, September 7, 2008

blackberry peach pie.


Blackberry Peach Pie

Crust:
2 ½ cups flour
1 ¼ teaspoon salt
1 tablespoon sugar
1 ¼ cups cold Crisco
1/3 cup ice cold water

This makes two 9” crusts. The trick is to have cold Crisco and cold water. Once you have made the crust keep it in the refrigerator.

Filling:
4 cups peaches (pealed and sliced)
1 ½ cups blackberries
½ cup granulated sugar
½ cup brown sugar
¼ cup flour
1 tablespoon lemon juice
2 tablespoons tapioca (instant)
¼ teaspoon cinnamon
¼ teaspoon nutmeg

In a bowl combine all the ingredients except the peaches and blackberries. Coat the peaches and blackberries with the mixture. Roll out half the crust and put into the bottom of the pie pan. Fork the bottom of the pie crust for ventilation. Whip an egg white on the bottom of the crust before you add the pie filling. Add the pie filling and top the pie with the remaining crust. Sprinkle the top with some sugar.

Bake 425 degrees for 15 minutes then turn down the heat to 350 degrees for 35 minutes. Let the pie sit (1 hour +) so that it can set up. Yummy!