I don’t believe I ever had a more eventful summer! (Hint: It had nothing to do with peach blackberry pie.) It had something to do with my two “kids” moving around, one from Boston to Denver and one from school to Washington D.C. to home and back to school. I have piles of their “stuff” in my basement, the “stuff” they don’t need right now but might need later, such as rubik’s cubes and old gaming technology.
Why do we keep it? I dunno!
As things settle down, I decided we deserved a treat. It is our great good fortune to have wild blackberry bushes up at the lake where we vacation. The best way to harvest the berries is to stand in the lake at water’s edge and pick them. I promise. It’s the MOST peaceful activity.
In addition to that, my son and his girlfriend went peach picking at Weaver’s Orchard while home on a recent visit. White peaches! They returned home across the country, and we were left with a load of the most deliciously ripe white peaches you ever saw. My goal was to use each and every peach with nothing going to waste.
Time was ticking and the last several peaches in our basket were devoted to pie! Which we like to pronounce “paaaah.” (I’m not sure how you go about spelling it the way we say it, but it’s like “pie” with a southern drawl.)
Pete: What are you making today, Susie?
Me: I’m makin’ paaaah!
It’s a good thing no one is around anymore to hear to two of us converse together. (We’re weird.)
You should totally hear us talking to our dogs. (We reach a very high pitch of baby-talk.)
But we do enjoy our paaaah. This one is vegan, of course, but you do NOT need to tell anyone.
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup non-hydrogenated vegetable shortening, cold
- 6 tablespoons Earth Balance vegan butter, cold and cut into pieces
- ½ cup ice water
- 2 cups wild blackberries (or regular blackberries)
- 4 cups fresh sliced, peeled, pitted peaches
- ⅔ cup raw sugar
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon
- 1½ tablespoons cornstarch
- 2 tablespoons almond milk
- 2 tablespoons raw sugar
- In a large bowl, whisk the flour and salt together. Cut the shortening and margarine into the flour with a pastry cutter or large fork until it resembles coarse crumbs. Sprinkle with 6-7 tablespoons of ice water and gently mix until just moistened, adding ice water if needed. Mixture should still be crumbly and somewhat dry.
- Divide dough in half and roll into two balls. Wrap each ball in plastic wrap and press into a disk shape with your hands. Chill for at least 30-60 minutes, or until ready to use.
- In a large bowl, combine blackberries, peaches, sugar lemon juice, cinnamon, and cornstarch. Gently toss to coat. Allow to sit for 30 minutes.
- Preheat oven to 400 degrees. Roll the bottom curst out to a 12" circle on a lightly floured surface and place in a 9" pie pan. Roll the top curst out to a 12" circle.
- Fill the bottom crust with the berry mixture and cover with the top crust. Fold the overhanging edges up together, resting on the rim of the pie pan. Press with fingers to form a fluted shape all the way around the pie. Cut 4-5 slashes from the center of the pie out toward the edge, about 2" long, in a wheel-spoke pattern. Brush top with almond milk and sprinkle with remaining raw sugar.
- Place pie on a baking sheet to catch any overflow of juices. Bake for 30 minutes. Reduce heat to 350 degrees, lay a sheet of aluminum foil over the top and edges to protect the crust from urning, and bake for another 30 minutes, until the juices are bubbling and the crust is golden brown.
As the summer winds down, I hope you can enjoy the fruits of your labor, whatever they might be.