- 6 large, ripe peaches
- Sweet pastry crust for a two-crust pie
- 1 cup light brown sugar
- 1/4 cup flour
- 1 tablespoon lemon juice
- 1 cup blackberries
- 2 tablespoons butter, cut into small cubes
- 1/4 cup chopped toasted pecans
Bring a large pot of water to a boil. Drop in peaches for 45 seconds to 1 minute (depending on the ripeness of the peaches), or until the peel just begins to split. Remove immediately to a bowl of ice water. The peel should slip off easily. Remove the pit and cut into slices. You should have about 4 cups fruit. Set aside.
Preheat oven to 425° F.
Line a 9-inch pie pan with half of the dough. Combine brown sugar with flour and toss with peaches and lemon juice.
Pour peach mixture into the prepared pie shell, interspersing blackberries throughout. Dot butter over the top. Scatter 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. You may brush the surface with a little beaten egg if you like.
Bake for 10 minutes then reduce the temperature to 350° F. Bake for 35 to 40 minutes longer or until the pastry is golden brown.
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