Friday, July 29, 2016


Wild blackberries are ripening in the meadows up at the Abbey.  They are large and juicy this year because of all the rain.  These berries are very tasty but deadly because they have thorns that won't stop.  The thornless version in our garden have peaked and we'll pick for about 1 more week.  Here's a tasty pie that combines a fresh lime with locally grown peaches and blackberries. My, my my...I love pie!
Blackberry Peach Pie with Lime
Make your favorite two-crust piecrust recipe and chill.
Wash, pit and chop 6 ripe peaches.
Remove the ends of 1 lime and chop the entire thing.
The lime adds huge flavor, is full of natural pectin to help thicken the pie filling and keeps the peaches from browning.
Add 2 cups fresh blackberries
Mix in:
2 TBS tapioca
3 TBS cornstarch
pinch of salt
1 1/2 cups of sugar

Mix together and allow to sit while you prepare the crust.
Fill the pie shell with the fruit mixture and dot with butter.  Add the
top, brush with cream and sprinkle with cinnamon and sugar.
Bake at 400 degrees for 10 minutes and then another 55 minutes at 350 degrees.  This one tends to be a dribbler so put the
catch-pan underneath the pie to contain the mess....but oh, is it worth it!

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