I do apologize to all you readers out there in cyberspace. This last week has been crazy so I haven’t had a chance to share some of the tasty creations that have been pouring out of my kitchen. Well, the wait is over and hopefully I will be able to update you all on my culinary progress.
Today’s post is all about my second adventure with pie making. Like last time, this experience turned out wonderfully! The crust turned out delicious and even flakier than my previous pie. I was really impressed with how well it held up in the oven and how quickly it all came together. I ended up using the same pie crust recipe as my first pie recipe, which was supplied by amazing food blog Annie’s eats
The filling for this pie was inspired by a Raspberry Peach Pie recipe that I found on Allrecipes. Since I didn’t have any raspberries lying around but had tons of blackberries from the Farmer’s market, I did a quick substitution and voila: a new and delicious pie filling.
Once again, I made sure to leave the pie in the oven after it finished baking for 15 extra minutes; making sure that the oven was off while it was resting. Also, when I was pealing the peaches, I employed the same blanching technique that I explained in my homemade pasta sauce recipe.
I know last post I said that I would start putting up the cost per serving of each of the recipes that I make. Unfortunately for all you readers (but fortunately for me) I didn’t have to buy anything for this recipe. All the fruit was provided for my job at the farmer’s market, and I had all the baking supplies lying around the kitchen. This means that the pie worked out to being $0.00 per serving. Sounds pretty good eh? Realistically though, this recipe is fairly expensive if you have to purchase all the ingredients. The fruit and butter, would set you back at least $8.00 plus whatever other ingredients you still need to buy.
In the end, I loved making this pie and might have caught a bit of a pie making fever. Who knows what my next filling combination might be?
Peach and Blackberry Pie
- 4 cups of Peaches, Peeled and diced
- 1 cup of Blackberries, washed
- 3/4 cup Sugar
- 3 T flour
- 1 t cinnamon
- 2 (9 inch) pie crusts
- 2 T butter, cubed
- Combine peaches, blackberries, sugar, flour and cinnamon in a large bowl and let rest for 15 minutes
- Fill bottom pie shell with filling and top with cubed butter
- Top with pie shell and make slits to ensure steam can escape
- Bake in a 400 degree oven for 45 minutes or until filling begins to bubble out of vents
- Turn off oven and let rest for 15 minutes
- Remove from oven and serve warm