Yesterday I spent the day making pie & trying to feel festive. Brock is preparing for a presentation, and I have been without my partner in crime for our typical 4th of July fun. I convinced Brock to run to the store on his break to pick up pie crust, wine, and ezekiel bread. He found two of the three. However, I forgot I still had his card in my purse from the other day. Long story short, three trips later and a half a tank of gas we finally had all the ingredients and wine to make the pie.
The remaining pieces of the pie are now being delivered to our friend to get it safely out of the house before conquered lol. I do have to try a wedding dress on pretty soon. Though things may not always be perfect, they are most definitely not boring here in Alabama. Of course, I wish we could celebrate on the back porch in Texas with our families enjoying 4th of July. But that piece of pie I saved in the fridge will have to suffice for this year. Recipe below.
Blackberry & Peach Pie
4 ripe peaches (overripe is fine too) 2 handfuls of blackberries
1 to 1 1/2 cups granulated sugar
1/2 cup all-purpose flour
1/8 tablespoon vanilla
1/2 teaspoon ground cinnamon
Pie crust homemade or store bought double, so you have enough to make the lattice topping
1 1/2 tablespoons butter to top
Egg wash and one tablespoon granulated sugar, to sprinkle on top of pie
Mix the filling and pour into pie crust. Bake for 10 minutes in the preheated 450 degrees oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the crust. My favorite part.