Molly Cookie

Peach Pie with Mixed Berries

Jul 22, 2010 Peaches, Pies and Tarts, Strawberries

Ok, I’m excited.

Really, really excited.

The reason I’m excited is because this pie recipe, is MINE. I created it- and … it tasted fine! It fell apart, but I didn’t mind. I was just happy there weren’t any major disasters.

I decided to make my own recipe… TIME OUT: I want to say right now that creating a pie recipe isn’t necessarily rocket science…. just know that I’m aware of that. Now, where were we? … because I wanted a pie, but I didn’t want it to have a pie crust top, I wanted streusel instead. I also wanted to add mixed berries instead of just blueberries or just blackberries to the peaches, and I couldn’t find a recipe that did those things. I also didn’t want to make my own pie crust… so the dough boy and I teamed up on this.

I used a mixture of the peaches I got last weekend in Porter, which were both the Bellaire and the Red Haven variety. Now, the Red Haven peaches are not particularly sweet, so I added more sugar that I probably would have if I had been using really sweet peaches. Next month, if I make this, I’ll probably use only 1/4 cup sugar instead of 1/2 cup. Just use your best judgement. If you want a sweeter pie, use more sugar.

Look at all the delicious fruit inside.

The recipe is at the end of the post, so if you want to skip down to it go ahead. I just want to show you what I did in the 2 hours that the pie spent cooling. You can let the pie cool longer than that, and the longer the better. I think this pie was significantly better the next day. (The cooling is an important step, so be sure to have something super fun planned for 2 hours while you wait. The activity should probably be outside or else the smell of the pie might make you accidentally eat it all immediately).

Peach Pie with Mixed Berries

Serves 8-10

Ingredients
For the Filling:
7 Medium sized peaches, peeled and sliced
1 tsp lemon juice
1.5 Tbs cornstarch
1/2 cup sugar
1.5 cups mixed berries thawed from the freezer or fresh (I used a frozen mix of strawberries, blueberries, blackberries, and raspberries. I loved the variety)

1 store bought pie crust (just one circle is needed)

For the Streusel:
1/2 cup chopped pecans
1/2 cup brown sugar
1/3 cup flour
1/4 tsp salt
1.5 ounces butter

Directions
Preheat the oven to 400 degrees. Roll out the pie crust into a 9 inch pie plate. In a large mixing bowl, combine the sliced peaches with the lemon juice, sugar, and corn starch. Let sit for 10 minutes. If the mixture makes enough juice to cover the peaches, remove about 1/5 cup of juice. Make sure and keep a good amount of the juice in the peach mixture. Pour the fruit into the pie crust.

To make the streusel, combine the brown sugar, flour, salt, and butter in a food processor until clumps form. Stir in the chopped pecans. Spread the streusel on top of the pie and bake for 20 minutes at 400 degrees. After 20 minutes, turn the temperature down to 350, and cover spots of the pie that are starting to turn brown. I covered the whole thing for the remainder of the time. Bake at this temperature for another 30 minutes. Remove the pie from the oven and let rest for at least 2 hours. I thought the pie was absolutely wonderful (probably better) the next day.

Tags: Peach Pie, peach pie with berries, peach pie with mixed berries