Sunday, August 12, 2012

Peach and Blackberry Pie

It's that perfect part of the summer when all the peaches are ripe and ready to become desserts. 

This recipe doesn't call for any butter, other than what is in the pie crust. Keep in mind, however, that this is a WWII era book with rationing in mind.  A little extra butter might be nice.

Peach and Blackberry Pie

Pie crust (pre-made is fine)
1 1/2 TB tapioca
2/3 cup sugar
dash of salt
1 ts orange zest
2 cups peaches, peeled and sliced
2 cups blackberries

-Lay bottom crust into greased pie plate
-Mix sugar, salt and orange zest (dry mix)
-Layer fruit, dry mix, (extra butter if desired)
-Top with 2nd pie crust.
-Bake at 425 degrees for 15 minutes, then drop temperature to 350 for 35 minutes. Cool before serving.

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