Pie Filling:
1 can blackberries
1 can peach halves
3 tablespoons brown sugar
3 tablespoons corn starch
juice of 1 lemon
Preheat oven to 400 degrees. Drain 1/2 of each can's liquid into a small saucepan and add the sugar and corn starch. Cook on medium heat, stirring constantly, until it thickens and darkens to a pudding-like consistency. To keep it from burning easily I like to hold the pan a little above the heat. Remove from heat. Discard the rest of the liquid from the cans and add the blackberries and lemon juice to the saucepan and stir to coat. Pour filling into a frozen piecrust and push the peach halves into the blackberries.
Pie Topping:
1/4 cup flour
1/4 cup brown sugar
1/3 cup chopped almonds, plus extra whole ones for the top (optional)
2 tablespoons cold cubed butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Put all the ingredients into a bowl and knead with your fingers until it becaomes a nice sandy consistency. Sprinkle over the top of the pie and pat down evenly. Add extra almonds to make it pretty and fight off misery. Bake for 20-25 minutes or until the crust is brown. Stay in the kitchen and enjoy the smell, that alone makes one feel better. Try not to eat the whole thing.
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