I promised this recipe long ago, during the summer months when peaches were aplenty. Somehow, I forgot to post it! Ooops, well, bookmark it for next summer gals, because it's a winner. I loved this pie!
I loved to make this pie with local peaches and berries from the fruit stands that dot the highway out here. Score one for country livin', y'all. The produce is awesome.
First, I make my mom's super easy pie crust, recipe here.
Then, the filling:
4 cups fresh peaches, pitted, peeled and sliced
1 cup fresh berries
3/4 cup white sugar
3 tbs all-purpose flour
1 teas ground cinnamon
2 tbs butter cut into pieces
Place peaches and berries into a colander to drain for 15 minutes. Transfer to a bowl and toss in sugar, flour and cinnamon. Pour into prepared (not cooked) pie crust and put butter pieces on top of mixture. Top with crust. Bake 45 minutes at 400.
If you want your pie crust to be super pretty you can brush it with egg white and sprinkle with course sugar. I've made this pie both with the lattice crust top and a solid crust top, and it's delicious either way!
I have no idea where I got this recipe from, I scribbled it on a sticky note ages ago, but it's very easy and definitely a summer favorite!
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