PEACH AND BLACKBERRY CRUMB PIE

Dessert|Vegetarian

Ingredients

Pie dough for 1, 10” pie

3 cups fresh peaches, peeled, pitted and coarsely chopped

2 cups blackberries (or blueberries)

1 cup sugar

⅓ cup flour

⅛ teaspoon salt

2 eggs, beaten

½ cup sour cream

Topping:

½ cup sugar

½ cup flour

¼ cup butter, chilled and cut into small chunks

Instructions

Preheat oven to 350°.

Roll out the pie dough into a 14” round and place in the pie plate. Crimp the edges to form a crust

Place chopped peaches in the bottom of the pie crust. Top evenly with the blackberries.

In a large bowl, mix 1 cup sugar, ⅓ cup flour, and salt. Add eggs and sour cream. Blend thoroughly and pour mixture evenly over mangoes and berries in the pie shell.

In a small bowl, combine the sugar and flour for topping. Add butter and mix with fingertips, massaging the butter into the flour and sugar until the mixture resembles a coarse meal. Sprinkle evenly over the top of filling.

Bake for 1½ hours until golden and bubbly. Let cool for 20-30 minutes before cutting. Delicious warm with vanilla ice cream or straight up ‘pie for breakfast’!! YUM!