When you brush the bottom pie crust with an egg wash, you keep the fruit from making the pie soggy as it bakes. By sprinkling the top crust with sugar, it makes for a great sugary crust.
Peach Blackberry Pie
- Easy Pie Crust for a 9-inch double-crust pie
- 5 cup peeled and sliced ripe peaches
- ¼ cup fresh blackberries
- 3 Tbsp fresh lemon juice
- Pinch of salt
- 2 Tbsp ground crystallized ginger (a food processor or spice grinder may be used to grind the ginger)
- 5 Tbsp all-purpose flour
- ¼ cup packed light-brown sugar
- 1 egg white
- 2 tsp water
- 2 Tbsp granulated sugar
Prepare the pie dough as directed through Step 4, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and place it on a plate. Wrap both crusts and chill until ready to use.
Combine the peaches, blackberries, lemon juice, and salt; set aside. Combine the ginger, flour, and brown sugar; toss with the fruits. Let rest for 1 hour. Preheat the oven to 350°F.
Combine the egg white and water in a small bowl. Remove the pie crusts from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess. Add the fruit filling, mounding the peaches in the center.
Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mixture. Sprinkle lightly with the granulated sugar.
Place the pie on the center rack of the oven and bake until it is golden and the juices are bubbling, about 60 to 70 minutes. Let the pie cool on a rack before serving just slightly warm or at room temperature.
Serves 6–8. to 8. Per serving (based on 8): 510 calories, 55g carbohydrates, 6g protein, 30g fat, 45mg cholesterol