“Trust Me” Peach-Blackberry Pie Recipe

Here is my peach pie recipe since y’all asked so nicely.

First, git you a big bag of peaches. Store-bought are OK but stolen peaches taste better. Trust me. They don’t all have to be ripe but they should all smell good. Put the peaches into yer pie plate to see how many you need. Add three more. Take peaches out of pie plate.

Ask Mrs. Pillsbury nice-like to make you a refrigerated piecrust. Unroll the bottom crust and place in pie plate, and put plate back in refrigerator. If it warn’t for Mrs. Pillsbury, there would be NO pie in my house! You want to make yer own damn crust? Knock yerself out. 

Heat your oven to about 400 degrees.

Peel and chop yer peaches. You’ll cuss less if you use freestone fruit. Stir in ¼ cup of cornstarch, a pinch of salt, a teaspoon each of powdered ginger and cinnamon, and a ½ teaspoon of nutmeg. Thereabouts. Add about a half-cup of brown sugar, more if the fruit isn’t ripe. I add some white sugar too, usually a quarter-cup. A squeeze of lemon is never a bad idea. Stir all this up until you don’t see no more cornstarch. The fruit should be looking all soupy now. Don’t panic.

Put soupy fruit into cold crust. Push about a dozen blackberries, depending, into the peaches. Fling you some butter in pieces around the top. Cover with your top crust and pinch the sides. Make sure you cut vents in the top or you will be sorry. Do yer fancy Martha-decoration-thing on top if it makes you feel important. Brush with “snot” (milk and egg white, beaten together) and sprinkle with fat sugars. Use you some foil to cover the outside edges of the pie. Don’t argue with me, just do it.

Put in oven on a rack over another rack with a cookie sheet, or you will set off the smoke alarm. Trust me. Lower your temperature to about 375 degrees. Bake 30 minutes, then rotate pie 180 degrees on the rack so the other side cooks right. Bake another 20 minutes and check yer pie. Remove foil and see if it’s bubbling like lava yet. Bake another 10 minutes and see if it’s thick lava or still spaghetti-water bubbles. Keep cooking until you get lava or the smoke alarm goes off, whichever comes first. Don’t act all surprised if it takes an hour or a little more.

Cool pie for at least an hour or you WILL burn the bejeezus outta yer mouth. Trust me. Better to cool it for a few hours and let it set up. Get you some high-quality vanilla ice cream and cut yourself a big piece of pie, because there won’t be seconds!  

 Add your comments below! Use nice language or you WILL be smacked off this site.

Feel free to share this recipe – just be sure to link back to MouseAndFork.com as your “thank you.”

Tisa Watts © MouseAndFork.com 2012