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PEACH AND BLACKBERRY CRUMB PIE

Ingredients

Pie dough for 1, 10” pie

3 cups fresh peaches, peeled, pitted and coarsely chopped

2 cups blackberries (or blueberries)

1 cup sugar

⅓cup flour

⅛teaspoon salt

2 eggs, beaten

½cup sour cream

 

Topping:

½cup sugar

½cup flour

¼cup 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, ⅓cup 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!

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