Since summer is almost over, you may want to do this pie before it's too late. Though it may already be... oops. This is my favorite summer pie I call "Plum Peachy"
You can guess from the name of the pie that I used peaches and plums but I also used blackberries. Here is what you will need:
3 Georgia peaches
2 Plums (any kind will do though the plums with a dark red flesh inside look the prettiest)
2 cups of blackberries
2 Pilsbury Pie Crusts (i cheat) [or one box with two crusts in them]
2 cups of flour
1/2 cup white sugar
1/2 cup brown sugar
1 egg
Preheat oven to 350 and put a cookie sheet on the rack below where the pie will sit. These fruits are very juicy and there is LOTS of spillage.
Go ahead and grease and flour your pie pan and put the bottom crust in. Then cut your fruit into wedges you can leave the skin on or off.
Mix the fruit and the sugars together in a bowl and put into a skillet. Set the skillet on a medium/high heat. Let the fruits come to a simmer for about 20 minutes. This will help draw out much of the juice of the fruits. Drain the juice from the fruit and put the fruit back in the bowl. [TIP: Put juice in a container to use for syrups on pancakes, waffles, or ice cream] If you skip this step, you will end up with a soggy pie.
Put the fruit back into the bowl and add the 2cups of flour. Please be cautious as the fruit will be very hot. Once you mix the flour and fruit dump the mixture into your pie pan with the bottom crust already in it. Now for an added hint, sprinkle a thin layer of flour over the top of the pie filling before putting the crust on top. Go ahead and cut 3 or so slits into your pie crust (or whatever fancy thing you would like to do) and lay it on top of the filling.
Now almost every single pie recipe will tell you to press the edges down and join the top and bottom pie crust edges. I do want you to do this, HOWEVER, the juices will have no where to go. If you think I'm exaggerating about the juice, you are SORELY mistaken. LOL Please remember that the main ingredient is peaches, one of the juiciest fruits on the planet. Please leave one to two small gaps on opposite sides of the pie, but make sure that the cookie sheet from earlier is wide enough to catch the dripping. The gaps should be only big enough for you to put the tip of your finger in and will also provide a drain if needed. haha!
Take your egg and mix it up in a small bowl or cup with a fork. Now using either pastry brush or your fingers rub the egg all over the top crust. This will create a nice shiny brown crust on top! Bake for 1 hour at 350. Check to see that the juices are bubbling and the crust is golden brown and you're done! Let the pie cool for another 30 minutes if you want it juicy and let it sit over night if you want it more congealed.
