We're having a very difficult time adjusting to living on the Oregon Coast. I mean what with moderate coastal temperatures, skin softening humidity that has made those well earned desert wrinkles disappear (well almost), sounds of ocean waves and green, green everywhere you can just imagine how uncomfortable we are. Now here I go telling you about the availability of incredible fresh locally grown fruit and berries ripe for the picking...heck you can see what an impossible situation we find ourselves in.
Now that we have that out of the way, I have to confess I kinda' made this pie up to take care of 3 over-ripe peaches, a handful of blueberries left over from making muffins and blackberries that are oh so very plentiful on our property right now. Pie crust hiding in the freezer, a desire for crunch and imagination are all that were required before this beauty hit the oven to ruminate for an hour.
Believe me, we could hardly wait for it to cool enough to cut. It's a good thing there was a well abused pizza pan under the pie to catch the overflow or I would have had to clean the oven before I could make another one. Now what should the next combination be? Any ideas?
Black ‘N Blue Peach Pie (an original from JBug’s Kitchen Antics)
Pastry for a single crust pie
3 large peaches, peeled, pitted and sliced
2 cups fresh or frozen blackberries
1 cup fresh or frozen blueberries
2/3 cup granulated sugar
4 tablespoons cornstarch
1 teaspoon vanilla extract
Preheat oven to 400. Line deep dish pie pan with pastry and place into freezer for 10 minutes. Meanwhile in a large bowl combine sugar and cornstarch. Fold in peaches, blackberries, blueberries and vanilla and arrange over chilled pastry. Using a tablespoon, drop topping over fruit in pie pan, leaving some spaced between. Place pan on a sheet pan to catch any drips and bake in preheated oven for 55 to 65 minutes or until pie is brown on top and filling “burps”. Cool to room temperature before slicing.
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup cold butter
Whisk sugars, flour, salt and cinnamon together. Using a pastry blender cut butter in until mixture resembles coarse crumbs. Whisk egg with a fork and add to crumbs. Toss to combine.