Georgia Peach and Blackberry Pie

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Finally Fall is here and I can go to my local market for some sweet Georgia peaches. You really have to search out great peaches. Peaches are best when they are soft to the touch and if put close to the nose have a wonderful  sweet rich peach smell! I know, as a child my sister Mary,  brother Kenny and I would climb the peach tree in our back yard and fight over who picked the most peaches while being able to endure the itchy peach fuzz that comes off of them. We would pack our bags with peaches and rush off to our mother so she could teach us who to make fresh peach desserts. My favorite peach recipe she taught me was a fresh peach pie with the flakiest crust and just a hint of cinnamon!

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Peach and Blackberry Pie

makes 1 9 inch pie

Old Fashioned Pie Crust

Adapted from The History Kitchen

half  cup cold water

 three cups all purpose flour

half  teaspoon salt

two tablespoons granulated sugar

quarter cup of Crisco shortening, chilled

quarter cup of chilled butter

I always make pie crust by hand

Slice butter into small pieces. Place water, butter and shortening in refrigerator for 20 minutes to chill. Place flour, salt and sugar into a large mixing bowl and mix wit a whip. Add shortenings to flour mixture and cut into the flour with a pastry knife until the mixture resembles cornmeal. Make a well in the center and add the cold water. Fold the flour mixture into the water with a fork mixing until the dough comes together. With your hands mix the dough in to a ball and knead the dough  for a couple of minutes or until the mixture comes together. Divide the dough into two pieces and wrap with plastic wrap, refrigerate the dough for a couple of hours.

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For the Filling

four medium ripe peaches

two cups fresh Blackberries

half cup dark brown sugar

one quarter cup butter, browned over high heat

half teaspoon cinnamon

quarter teaspoon cloves

one eighth teaspoon Nutmeg

half teaspoon vanilla

half teaspoon salt

I usually leave the skin on the peaches and wash them under cold water.  Slice the peaches in half and remove the pit. Slice the peaches into very thin slices. Place the peaches in a large mixing bowl. Add the rest of the ingredients and stir together, set aside.

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Assemble the Pie

Roll the dough out on a lightly floured table into a 12 inch circle and one eight of a inch thick.. Butter and flour a nine inch glass baking dish. Lift the dough over the baking dish. Trim the edges and fold to give into a decorative look.

Fill the pie shell with the peach mixture. Roll the other piece of dough to one eight inch thick. Cut decorative leaf shapes eight your favorite cutters. Cover the top of the pie with the different shapes. Bake pie in a preheated 35o degree oven for forty five minutes

Remove from the oven and cool on a rack before serving.

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And “YES” serve with vanilla bean ice cream!

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