Praline Peach and Blackberry Pie

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by Lynne Vea, PCC Natural Markets Chef

KING5.com

Posted on October 9, 2010 at 12:45 PM

Updated Monday, Dec 5 at 2:17 PM

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!!!
(Makes one 9-inch pie)

12 fresh peaches
Sweet pastry crust for 2 crust pie
1 cup light brown sugar
4 tablespoons flour
1 cup blackberries
1 tablespoon lemon juice
2 tablespoons butter, cut into small cubes
1/4 cup chopped toasted pecans

Bring a large pot of water to the boil. Drop in the peaches for about 45 seconds to a 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 stem and pit and cut them into slices. You should have about 4 cups of fruit. Set aside.

Preheat your  oven to 425 degrees 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 with the blackberries. 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 slit it in a few places 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 and reduce the temperature to 350 degrees F. Bake for 35-40 minutes longer or until the pastry is golden brown.

Recipe developed by Lynne Vea

Sweet Pastry Dough for Pies and Tarts
(Makes enough for one 9-inch 2 crust pie)

2 1/2 cups unbleached all-purpose flour
6 ounces chilled unsalted butter, quartered lengthwise and cut into pieces
1 teaspoon salt
1 tablespoon unrefined sugar
1 egg, lightly beaten
6 tablespoons milk

Combine the flour, salt, sugar and the butter in a food processor and process until it is the consistency of coarse corn meal.  Remove to a bowl. Combine the egg with milk and toss into the flour mixture. Mix until the pastry can be formed into a ball. Divide the dough in half.

Wrap the dough in plastic wrap and chill it for 1/2 hour. Place one ball of the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your  pie pan. Proceed as the recipe indicates.
 

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