Rustic Peach-Blackberry Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package (15oz) refridgerated piecrusts (2 crusts)3 pounds peaches, peeled and sliced (about 4 cups)2 cups blackberries2 T lemon juice1 cup plus 2 T granulated sugar, divided1/2 cup firmly packed light brown sugar1/4 cup all-purpose flour3 T quick-cooking tapioca1 t cinnamon1/4 t salt2 T butter
1. Unwrap both piecrusts; press the two pieces of dough together and form into a 6-in disk
2. Preheat the oven to 400F. On lightly floured work surface, roll out the dough to an 11-inch round. Life the round onto the rolling pin and set into a 9-in pie plate. Press the dough into the bottom and side of the pie plate letting the excess dough hang over the edge.
3. In a large bowl, toss together the peaches, blackberries and lemon juice. In a small bowl, mix 1 cup of the granulated sugar, the brown sugar, flour, tapioca, cinnamon and salt. Add to the fruit and toss to coat. Spoon the fruit into the pie shell and drizzle with any remaining juices in the bowl. Dot the fruit with the butter. Fold the overhanging dough over the fruit, pleating so the dough lies flat. Sprinkle the crust with the remaining 2 T graulated sugar.
4. Bake the pie for 15 minutes. Reduce the oven to 350F and bake 45 minutes longer, until the fruit in bubbly and the crust in nicely browned. Cool on a rack.
Tips:
In order to cut this pie without having it fall apart, be sure to allow it to cool completely, about 2 hours.
If the crust browns before the fruit bubbles, lay a piece of foil loosely over the top crust for the remaining baking time.
I have found that the second round of baking time on this pie takes about 30-45 minutes longer than directed.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user CFREEWALT.
2. Preheat the oven to 400F. On lightly floured work surface, roll out the dough to an 11-inch round. Life the round onto the rolling pin and set into a 9-in pie plate. Press the dough into the bottom and side of the pie plate letting the excess dough hang over the edge.
3. In a large bowl, toss together the peaches, blackberries and lemon juice. In a small bowl, mix 1 cup of the granulated sugar, the brown sugar, flour, tapioca, cinnamon and salt. Add to the fruit and toss to coat. Spoon the fruit into the pie shell and drizzle with any remaining juices in the bowl. Dot the fruit with the butter. Fold the overhanging dough over the fruit, pleating so the dough lies flat. Sprinkle the crust with the remaining 2 T graulated sugar.
4. Bake the pie for 15 minutes. Reduce the oven to 350F and bake 45 minutes longer, until the fruit in bubbly and the crust in nicely browned. Cool on a rack.
Tips:
In order to cut this pie without having it fall apart, be sure to allow it to cool completely, about 2 hours.
If the crust browns before the fruit bubbles, lay a piece of foil loosely over the top crust for the remaining baking time.
I have found that the second round of baking time on this pie takes about 30-45 minutes longer than directed.
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user CFREEWALT.
Nutritional Info Amount Per Serving
- Calories: 462.7
- Total Fat: 13.6 g
- Cholesterol: 7.6 mg
- Sodium: 303.4 mg
- Total Carbs: 90.0 g
- Dietary Fiber: 5.1 g
- Protein: 3.4 g
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