This is a favorite pie from my New Hampshire days, when I used to make it with handpicked blackberries and, when I could get my hands on them, Reliance peaches, a delicious cold-hardy peach developed by Dr. Elwyn Meader of Rochester, New Hampshire. It’s a very thick summer pie with so much fruit that I bake it in one of my extra-deep-dish pie pans. (You can bake it in a 9 1/2-inch deep-dish pan, but you’ll have to reduce the amount of fruit to about 6 1/2 cups.) The combination of peaches and blackberries in a flaky double crust is hard to beat.
Game plan: Peaches can be peeled by hand, with a sharp pairing knife, but here we use another method: blanching them. Blanching really takes no longer than peeling by hand and the upside is you don’t lose any of the precious sweet flesh that you’re bound to cut off when using a knife.
Excerpted from Pie, by Ken Haedrich. © 2004, used by permission from The Harvard Common Press.
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