Praline Peach and Blackberry Pie
Yield: one 9-inch pie
Brown sugar, butter and chopped pecans give this pie the unmistakable flavor of good ol’ southern pralines, while still celebrating our outstanding Washington state peaches!!!
- 6 large, ripe peaches Add to list
- Sweet pastry crust for a two-crust pie Add to list
- 1 cup light brown sugar Add to list
- 4 tablespoons flour Add to list
- 1 tablespoon lemon juice Add to list
- 1 cup blackberries Add to list
- 2 tablespoons butter, cut into small cubes Add to list
- 1/4 cup chopped toasted pecans Add to list
Bring a large pot of water to boil. Drop in the peaches for about 45 seconds to 1 minute (depending on the ripeness of the peaches), or until the peel just begins to split. Remove them immediately to a bowl of ice water. The peel should slip off easily. Remove the pit and cut them into slices. You should have about 4 cups of fruit. Set aside.
Preheat oven to 425° F.
Line a 9-inch pie pan with half of the dough. Combine the brown sugar with the flour and toss with the peaches and lemon juice.
Pour the peach mixture into the prepared pie shell, interspersing the blackberries throughout. Dot the butter over the top. Scatter the pecans over the surface.
Roll out the second half of the pie crust. Cut decorative vents in the crust with small cookie cutters, or just create a few slits with a knife. Lay the top crust over the fruit. Crimp or flute the pastry together. You may brush the surface with a little beaten egg if you like.
Bake the pie for 10 minutes then reduce the temperature to 350° F. Bake for 35 to 40 minutes longer or until the pastry is golden brown.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on August 7, 2010.