Okay, I realize I’m a little off season, but I baked this pie at the very beginning of the month, and have had so many other great recipes to share that it kind of fell behind. However, it’s totally worth sharing, so even if you pin now and make later, you’ll still be happy to learn about it. Besides, if I can wear flip-flops this week (and have you heard the breaking news about white pants being acceptable all year round?! Whaaaat?), then<!–more–> I truly believe we can get a pass for peach pie in September.
My fresh pickings go back to our trip to Maryland when we visited Larriland Farm. I had shared my recipe for a peach crumble at the time, and this was the other yummy dessert I churned out. For an elevated level of flavor, I incorporated ripe blackberries Hubby and I gathered ourselves. The result was fantastic.
My pie crust here is homemade, and quite simple to execute, but feel free to buy one already prepared if you desire. The filling alone is truly worth it.
For Filling: (Recipe adapted from cooks.com)
6 cups fresh sliced peaches (about 11 medium)
1 1/4 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1 teaspoon lemon juice
For Crust (100-year-old recipe from allrecipes.com makes 4 crusts–extras can be saved in the freezer!)
4 cups all-purpose flour
1 3/4 cups shortening (I used Nature’s Balance vegan butter instead)
3 tablespoons white sugar
2 teaspoons salt
1/2 cup water
Preheat oven to 425 and pour flour into a large mixing bowl.
Add sugar and salt.
Throw in butter.
Use a pastry cutter (or if you’re like me and put yours in such a great hiding spot that even you can’t find it, try a potato masher!)
Lightly beat egg.
Add water to egg.
Add egg with water to dry mix.
Mash well to incorporate.
Refrigerate until ready to use.
Prepare filling by placing sugar in a mixing bowl.
Sprinkle in cinnamon.
Slice peaches. I found it best to cut them on a diagonal.
Add peaches to dry mix.
Toss to coat.
Add lemon juice.
Press crust dough into a pie plate. (I’m sure there’s a fancier way of doing this by rolling it out first, but I admit my method was simply to push it down with my fingers!)
Place peaches in your pie shell, reserving the liquid in your bowl.
Rinse and drain blackberries. Pat dry.
Toss blackberries in remaining liquid.
Pile them in the center of your pie.
Pour remaining glaze over top.
Bake for 35-50 minutes, or until crust is browned and juice begins to bubble.
Eat and enjoy, even in the fall! I won’t tell…
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