Happy Monday everyone! Here we go for week two of the AtoZ Challenge. It rained all day yesterday and not wanting to get out and about, I decided to do a little baking. I was out of just about everything in which to bake with, but I did have some left over blackberries and peaches and one pie shell left. I love Blackberry, Blueberry and Peach Pies and Cobblers. I found this recipe in an old magazine and thought it was really easy and worked with what I had available. I think the blackberries make this pie and next time I might just omit the peaches.
Blackberry Peach Fruit Pie
3 cups fresh blackberries
3 fresh peaches – peeled, pitted and sliced
3 tablespoons cornstarch
3/4 cup white sugar
1 double crust ready-to-use pie crust
2 tablespoons butter, melted
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 450 degrees F (230 degrees C).
Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.
I only had one pie shell left out of pkg of 2. Did not have one for top of pie. I used Splenda instead of sugar and cooked the filling first. The peaches never seem to get done otherwise. I mixed the blackberries, peaches, corn starch and splenda in a large pan over medium heat until warm. I left out as much of the juice as possible. I also mixed in a little cinnamon and nutmeg into the filling as well as adding some to the crust after buttered. Turned out great, and not too much liquid. Next time I will cover the perimeter with foil. My outer crust got a little too browned in that first 15 minutes.