|Source: NCGA, modified from PCC Natural Markets|
|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
A great way to celebrate the fruits of summer!
Prepare your pie crust (for recipe, click here).
Bring a large pot of water to boil. Drop in the peaches for about 45 seconds to 1 minute (depending on the ripeness of the peaches), or until the peel just begins to split. Remove them immediately to a bowl of ice water. The peel should slip off easily. Remove the pit and cut them into slices. You should have about 4 cups of fruit. Set aside.
Preheat oven to 425° F.
Line a 9-inch pie pan with half of the dough. Combine the brown sugar with the flour and toss with the peaches and lemon juice.
Pour the peach mixture into the prepared pie shell, interspersing the blackberries throughout. Dot the butter over the top. Scatter the pecans over the surface.
Roll out the second half of the pie crust. Cut decorative vents in the crust with small cookie cutters, or just create a few slits with a knife. Lay the top crust over the fruit. Crimp or flute the pastry together. Brush the surface with a little beaten egg if you like.
Bake the pie for 10 minutes then reduce the temperature to 350° F. Bake for 35 to 40 minutes longer or until the pastry is golden brown.