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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Just a wonderful summer fruit pie, that is made especially delightful with the use of blackberries, - anything with blackberries has to be delicious!! Ingredients:
1 1/2 cups graham cracker crumbs, finely ground |
5 tablespoons unsalted butter, melted |
1/4 cup sugar |
1/8 teaspoon salt |
1 cup sugar |
3 tablespoons cornstarch, plus |
2 teaspoons cornstarch |
1/4 teaspoon salt |
2 3/4 cups whole milk |
4 large egg yolks |
1/8 teaspoon cinnamon |
4 tablespoons unsalted butter, softened |
1/2 cup blueberries |
1/2 cup raspberries |
1/2 cup blackberry |
1 1/2 lbs ripe peaches, bottom scored |
1 1/3 cups sugar |
2 tablespoons fresh lemon juice |
salt |
Directions:
1. GRAHAM CRACKER CRUST:.
2. Preheat oven to 350F Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
3. Firmly press mixture in bottom and up sides pf 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12-14 minutes. Let cool completely on wire rack.
4. FILLING:.
5. Whisk sugar, cornstarch and salt in a medium saucepan; whisk in milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total, about 2 minutes after it comes to a boil.
6. Whisk yolks in a medium bowl until combined. Pour in mik mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
7. Immediately remove from heat, and stir in cinnamon. Add butter, 1 tablespoons at a time, whisking until butter melts before adding another piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 20 minutes. Gently fold in berries, until even distributed,.
8. Pour custard into graham cracker crust. Press plastic wrap directly on surface of custard. Refrigerate unril custard filling is chilled and firm, at least 4 hours or overnight.
9. PEACHES IN SYRUP:.
10. Prepare an ice-water bath. Bring a pot of water to a boil. Cook peaches, 3 at a time, for 1 minute. Transfer to an ice-water bath. Peel, halve and pit peaches. Cut each half into six wedges.
11. Bring peaches, sugar, lemon juice and a pinch of salt to a simmer in medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a bowl. Let cool completely, cover and refrigerate overnight.
12. Prepare an ice-water bath. Transfer peach mixture to a medium saucepan, and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8-10 minutes. Return peach mixture to the bowl, and let cool in ice-water bath. What is not used can be refrigerated for up to 2 weeks.
13. Spoon 1 cup peach mixture into center of pie and serve immediately.
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