Last week my neighbor gave me some fresh blackberries. There weren’t quite enough for a cobbler or pie, but I had a few peaches too. I was not sure if this combination would taste good, so I asked for opinions on the Eat at Home Facebook page. A few thought it was worth trying and a few people voted no on the idea.
Curiosity got the best of me and I decided to try it. The verdict? Yum! You can’t go wrong with fresh summer fruit sweetened and baked into a pie.
- 2 pie crusts (recipe for homemade version)
- 6 peaches, peeled and sliced
- 1-1 1/2 cups blackberries
- 3/4 cup sugar
- 1/4 cup instant tapioca
Put the first pie crust in a pie plate. Stir the peaches, blackberries, and sugar together in a bowl until the sugar dissolves. Stir in the tapioca and let the fruit sit for about 15 minutes.
Pour the fruit into the pie crust. Lay to top crust over the fruit. Crimp the edges and cut slits in the top. Bake at 400 degrees for 45-50 minutes.
I recommend putting a cookie sheet on the rack below the pie or directly under the pie plate. Fruit pies are notorious for running over in the oven.
What is your favorite fruit pie?