Kate's Pie Recipe: http://goodeggseattle.blogspot.com/2010/08/best-in-show.html
Steve's Pie Recipe:
Lattice Top Peach Blackberry Pie in a Skillet
For the Crust:
2 ½ Cups Flour
3 Tablespoons Sugar – Plus some for sprinkling
¼ Tablespoon Salt
¼ Cup Lard - Cold
12 Tablespoons Unsalted Butter – Cold
¼ Cup Ice Water
1 Egg
Combine the Flour, Sugar and Salt in a bowl and mix. Cut the lard into small pieces and work into the mixture with a pastry cutter. Once the lard has been combined, cut the butter into small pieces and work it into the mixture with the pastry cutter. Mix only very small pieces of butter and lard remain. Add the ice water, a little at a time and working it in with your hands until it begins to form a dough. Form the dough into two balls and flatten and place in the refrigerator for at least ½ an hour.
Once the dough has chilled remove one disk and roll it in to a circle, placing it in the skillet. Roll out the other disk into a large square and cut the dough into an even number of strips. Once the filling has been mixed and filled into the bottom of the skillet, place the strips in a criss/cross pattern along the top. Tuck in the edges and crimp.
Beat the egg and brush it on the top of the crust. Sprinkle sugar over the top of the crust.
For the Filling:
5-7 White Peaches
1 ½ Pints of Blackberries
½ Cup Sugar
1 Tablespoon Lemon Juice plus the zest from one lemon
Punch of Cinnamon
Pinch of Allspice
Pinch of Nutmeg
2-3 Tablespoons ground instant Tapioca
3 Tablespoons Peach Schnapps
Pre-heat the oven to 425°.
Blanch the Peaches the peel and slice into pieces. Set aside in a bowl with the Schnapps. Add the Blackberries and the rest of the ingredients except the Tapioca and mix. Strain the excess liquid in a fine mesh strainer and set aside while you are rolling out the pie crust. Add in the instant tapioca and mix well. Pour the mixture into the bottom crust and finish with the lattice top as above.
Place the pie in the oven at 425° for 25 minutes. Rotate the pie and reduce the heat to 375° and cook for another 25 minutes. Let the pie cool and serve – preferably warm, and ENJOY!
by Steve Gladish
August 24th, 2010
Methia Gordon
