Tuesday, May 17, 2011
peach blueberry blackberry pie
I went to the market yesterday and the peaches, blueberries, and blackberries were in abundance and ridiculously cheap. So, of course, I bought way too many. Upon arriving home, I had already decided upon making a pie.
Before you begin preparing a pie filling, whip up the pie dough crust and throw it in the refrigerator to chill for about 30 minutes. I use this recipe and swear by it's ease.
This recipe calls for peeled peaches and unless you get the perfectly ripe peach, I always think peeling is a pain.
As a trick, boil water in a large pot and throw the peaches in for 30-60 seconds depending on ripeness. Take them out and transfer immediately to a bowl full of ice (stops the cooking). After about 2 minutes, take them out of the ice water and peel them with ease.
A good crumble recipe can cover a multitude of pie sins.
Peach Blueberry Blackberry Pie with Crumble Topping
1 pound of ripe peaches
1 pint blueberries
1 pint blackberries
1/4 cup sugar or Splenda
1/2 lemon, juiced
1 teaspoon lemon zest
1 1/2 tablespoons tapioca or corn starch
1/2 teaspoon cinnamon
Pinch of ground allspice
Oatmeal Crumble Topping
1 cup rolled oats
1/2 cup packed light brown sugar
6 tablespoons all-purpose flour
8 tablespoons unsalted butter, cut into pieces
Sprinkle of cinnamon
Sprinkle of salt
Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven. Toss the fruit with the sugar, lemon, zest, spices, and tapioca or corn starch. Pile the fruit into the pie shell. Combine the oats, brown sugar, flour and spices and then add the unsalted butter pieces until the butter is coated and the mixture is crumbly. Spread over the fruit mixture and bake for 40-45 minutes. Let pie cool for at least 1-2 hours before serving.