Receta peach raspberry blackberry pie
we just completed our first move in 5 years. there are things that i just love about moving. it gives you the opportunity to physically touch everything in your house and make a decision about whether it stays or goes.
i have been a big fan of Leo Babauta and his blog Zen Habits for a while and really started digging through his archives in preparation for the move. i desperately wish i could fully commit to the minimalist lifestyle but i can't quite get all the way there (especially when it comes to the kitchen).
i hoped this move would allow me to take one step closer to it.
i did not want to move anything i didn't absolutely need or want. that was especially true of the pantry and fridge. i wanted to use up everything i could before the move day. this pie was a result of that. i found bags of frozen peaches, raspberries and blackberries in the freezer. it sounded like the perfect combination for a pie.
it was every bit as lovely as i thought it would be. the meaty peaches were a nice texture against the soft and tangy berries. it reminded me of summer flavors which is a nice treat in the cold minnesota winter. i used a recipe i have for peach pie and just added the berries. the cinnamon was a nice spice with the fruit and i added a bit of lemon zest as well because berries taste just a little bit better with some lemon.
this pie was definitely one of the positives that came out of the move!
peach raspberry blackberry pie
- 1 16 oz bag frozen peaches
- 1 12 oz bag frozen raspberries
- 1 12 oz bag frozen blackberries
- thaw and drain - blot dry with paper towel
- 3/4 cup sugar
- 1/4 cup all purpose flour
- 1 teaspoon cinnamon
- zest of 1 lemon
- 2 tablespoons butter
- 1 batch all butter pie crust (recipe below)
- egg wash (1 egg and 1 tablespoon water)
- sugar to sprinkle on top
Preheat oven to 400 degrees F.
Prepare the pastry - roll out into circles about 11 inches in diameter. Place the bottom crust in pie plate and gently press into the plate. Roll the top crust around a floured rolling pin and set aside.
In a large bowl, combine the fruit, sugar, flour, salt, cinnamon and lemon zest. Mix to combine.
Turn the filling out into the pie plate. Dot with butter and roll the top pie dough over the filling.
Trim the excess dough and crimp the edges of the top and bottom pastry to seal and cut slits into the top dough for vent holes.
Brush the top with egg wash and sprinkle with sugar.
Bake 45 - 55 minutes until crust is brown and the juice begins to bubble. You can cover the crust with buttered foil if the edges start to brown to quickly.
all butter pie crust
Makes enough dough for one double, or two single-crust pies.
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold
Fill a one cup liquid measuring cup with cold water and drop in a few ice cubes - set aside.
In food processor, pulse flower, sugar and salt.
Dice two sticks of very cold unsalted butter into 1/2 inch cubes. Add to food processor. Pulse a few times.
Slowly add the water a tablespoon at a time and pulse until the dough starts to pull together. Go slowly when adding the water. You don't want anymore than you need.
Turn dough out of food processor onto a floured surface. Divide in half. Form into two discs and wrap in plastic wrap. Chill for at least 1 hour.
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