↓
 
Hattie's Garden » Berry Peach Pie

Berry Peach Pie

Hattie's Garden Posted on July 15, 2014
Berry Peach Pie
Author: Hattie
Prep time:
Cook time:
Total time:
[img src=”http://hattiesgarden.com/wp-content/uploads/pie.jpg” width=”268″ height=”224″ class=”alignleft size-full” title=”hattie’s pie” alt=”hattie’s pie”] This delicious pie is easy to make using a combination of blackberries with peach and blueberries. [br][br]Buy peaches at HLFM (they will be sweet) and let them get very ripe–you could also ask for the “seconds” that are already soft and bruised. [br][br]Get blueberries, blackberries and and/or raspberries at HLFM. Two or three pints of berries and a bag of peaches should work.Yum!!!!
Ingredients
  • 2 or 3 pints of blackberries (or any kind berries)
  • 5 ripe peaches
  • 2 tablespoons fresh lemon juice
  • 1/3 cup flour (or 31/2 Tbsp tapioca or 3 Tbsp cornstarch)
  • 2 Tbsp butter
Instructions
  1. Skin and cut up peaches and place in glass bowl along with washed drained berries. Prepare about five or six cups fruit, depending on size of your pie tin.
  2. Mix fruit with your thickener and sugar and lemon juice.
  3. For thickening use flour, tapioca or cornstarch. If using corn starch or tapioca, first mix with the juice from the fruit. There will be juice in the bottom of the bowl where you have cut your peaches. (Don’t add more water!) Alternatively if fruit is really juicy use flour and then sprinkle on teaspoon or so of tapioca. (I should have added a bit of tapioca to mine, because the flour just wasn’t enough for this wonderful juicy fruit.)
  4. Blueberries will need very little sugar. But for any pie, I would start with 1/2 cup sugar, mix and taste. I used only 2/3rds cup of sugar for my huge pie with 8 cups of fruit. Recipes always call for more sugar than I think you need, and the locally grown fruit you are using is much nicer and sweeter than you will typically find.
  5. Let fruit mixture sit for 15 minutes.
  6. Pour mixture into pie crust and place a few dabs of butter around the top.
  7. Put your pie crust on top and pinch the rim.
  8. Slit the top of the pie to allow for steam to escape.
  9. Place a cookie sheet under the pie to capture drippings.
  10. Bake at 450 degrees for 10 minutes.
  11. Turn down to 350 and bake for 35-45 minutes. It is done when it “looks” done.
  12. Cool before you enjoy!
Notes
Start your pie with lots of fresh fruit…five cups plus. I like a larger pie tin than the store bought ones. If I use a frozen pie crust, I always get the deep dish. If you like making a pie crust yourself and want to get away from hydrogenated oils such as Crisco, you can use butter or you can render your own lard easily. Josh of Tappahanna Creek Farms at the Historic Lewes Farmers Market (HLFM) will sell you the pork fat you need to render and tell you how its done.

 

Comments are closed.

↑