• 1 unbaked Word on Food double piecrust
• 1 stick butter, plus extra for greasing
• 1 cup sugar, plus extra for sprinkling
• 2 large peaches, pitted and cut into wedges
• 1 tablespoon chopped candied ginger
• 1 pint blackberries
• 1 large egg, beaten
• ½ teaspoon ground cinnamon
Preheat the oven to 350°F. Put the butter and sugar into a saucepan and, when the butter has melted, add the peaches, ginger and blackberries, stir and cook for 5 minutes.
Cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1/4 thick. Butter a pie pan and line with the pastry, trimming off any excess with a sharp knife.
Drain the fruit, reserving the juices, then put the fruit into the lined pie dish. Simmer juices in saucepan until reduced by half, then add to fruit in pie shell. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
Place the pie on a baking tray and bake for 55 to 60 minutes, until golden brown and crisp.
• 1 unbaked Word on Food double piecrust
• 1 stick butter, plus extra for greasing
• 1 cup sugar, plus extra for sprinkling
• 2 large peaches, pitted and cut into wedges
• 1 tablespoon chopped candied ginger
• 1 pint blackberries
• 1 large egg, beaten
• ½ teaspoon ground cinnamon
Preheat the oven to 350°F. Put the butter and sugar into a saucepan and, when the butter has melted, add the peaches, ginger and blackberries, stir and cook for 5 minutes.
Cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1/4 thick. Butter a pie pan and line with the pastry, trimming off any excess with a sharp knife.
Drain the fruit, reserving the juices, then put the fruit into the lined pie dish. Simmer juices in saucepan until reduced by half, then add to fruit in pie shell. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
Place the pie on a baking tray and bake for 55 to 60 minutes, until golden brown and crisp.