Blackberry Peach Pie

Pie is one of those sweets that just brings a smile to most peoples faces. Growing up in Canada everyone has a grandma or aunt or family friend that made a fantastic pie. One if my fondest pie memories was the boysenberry pie at Knotts Berry Farm that we would devour on our annual spring break trip to Disneyland. Thinking about it now brings a smile to my face and reminds me of time spent as a child.

Pastry can be fussy so if you are not a baker and still want to make a pie head to your local grocery store and check the deli case for fresh shortcrust pastry. They come in a box of two, in a circle, rolled up. So you can make two pies or use the other piece for the topping depending on the type of pie you are making.

Blackberry and Peach Pie

3 cups fresh blackberries
3 cups fresh peaches are nectarines (peeled, pitted and sliced)
3 tbsp cornstarch
1/2 cup sugar

1 pie crust top and bottom (recipe to follow for those who want to make one)

2 tbsp butter melted
1 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 450'F. Mix first 4 ingredients into a bowl (you can add a bit of grand mariner or brandy if you wish, 1-2 tbsp). Press the first crust into the pie pan. Add fruit. For the top with can use cut outs and cover the entire pie or make a lattice. Make sure the edges are well crimped. Bush the top of the pie with butter. Sprinkle with cinnamon and nutmeg.

Bake for 15 mins at 450'F and then reduce to 350'F and bake an additional 30-40 mins until pastry is golden. Serve warm with fresh lavender cream or vanilla ice cream.

Short Crust

3 cups ap flour
1/2 tsp salt
1/2 cup unslated butter
1/2 cup vegetable shortening
2 tbsp lemon juice
6-10 Tbsp cold water.

Combine flour and salt. Cut in butter and shotening until a crumbly texture. Add lemon juice and water, blend until dough just comes together. Shape in a disc. Wrap in cling and chill 30 mins. This will amke to pies or 1 double crust. Fresh dough freezes beautiful and can be defosted in the firdge he night before.