My mom & dad were up to visit at my sister’s apartment this past weekend. I wanted to bring something so I automatically chose to make a pie. Chris & I made a trip to DePiero’s Farm to see what was fresh & came across sweet peaches & rhubarb. With a a nod to strawberry rhubarb pie - one of my faves I concocted a peach version of it. I had some blackberries at home so I added those too.
Overall it was a pretty tasty pie. My peaches were pretty juicy so the filling had a bit more liquid than I would have loved but we still enjoyed it all the same.
- 1 pie crust (store-bought or homemade)
- 1 cup sugar
- 1/4 cup agave
- 1/4 cup cornstarch
- 1 lemon, juice & zest
- 4 peaches, pitted & sliced
- 2 stalks rhubarb, sliced into 1/4 inch pieces
- 1/2 cup blackberries
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon water
- extra sugar for sprinkling
- Pre-heat oven to 375 degrees.
- In a large mixing bowl combine sugar, salt & cornstarch.
- Mix in the sliced peaches (you can peel them if you like or leave the skin on & keep it
lazyrustic like me) with sliced rhubarb, agave, lemon zest & juice.
- Let the fruit & sugar mixture sit for 15 minutes to let the juices release from the fruit.
- Roll out the pie crust to the size of your pie plate. I like to use two pieces of plastic wrap rather than adding more flour to my crust & board.
- Peel one side of the plastic wrap off the pie crust & position that side down in your pie dish/pan.
- With the plastic wrap on the top push the crust into the dish & remove all air bubbles.
- Remove the plastic wrap.
- Pull or trim with a knife the excess dough from the side of the dish.
- Ball up the dough & reroll in the plastic wrap. If the dough is too soft throw it in the fridge for 10 minutes & then re roll.
- Use a heart-shaped cookie cutter to cut hearts out of the left over dough & set aside.
- Fill the pie crust with the fruit & sugar mixture. Position blackberries on top of the mixture.
- Arrange the hearts in a fun pattern on top of the fruit.
- Create an egg wash by mixing the egg & water together in a small bowl.
- Brush the crust & tops of hearts with the egg wash.
- Sprinkle with extra sugar.
- Bake for 30 minutes at 375 degrees.
- Then reduce the heat to 350 degrees & bake for another 25 minutes.
- Be sure the top of the pie crust isn’t burning. If it gets too brown cover it with some foil or a pie crust shield.
- Let pie cool to room temperature. Refrigerate it if you’re making it the night before.