Kelly Rand

This past weekend brought me out to the countryside and to a “pick your own farm.” Blackberries and peaches are in season and of course I ended up with too much.

So into a pie they went!

If you haven’t had peaches and blackberries together I highly recommend it. They are great complements both in taste and in color.

Here is the recipe I used:

Blackberry Peach Pie

* 3 cups fresh blackberries
* 3 fresh peaches – peeled, pitted and sliced
* 3 tablespoons cornstarch
* 3/4 cup white sugar
* 2 tablespoons butter, melted
* 1 tablespoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Combine all ingredients and add into an unbaked pie crust. Dot with butter and cover with the remaining crust. Bake at 450 degrees for 15 minutes then reduce to 350 and bake for an additional 35-45 minutes or until the crust is golden brown.

I didn’t have cinnamon so apple pie spice was a good substitute. Also the peaches were very ripe, so much so that an extra tablespoon of cornstarch or two wouldn’t have hurt.

It smelled so good while baking and tastes even better. If you would like a piece you should let me know ASAP, as this pie is gonna go fast!