I’m drowning in fresh fruit right now. Not that it is a bad thing, by any stretch of the imagination – I am loving it! But with so much of it laying around I’ve got to use it all before it goes bad! It would be a sin against the season to waste any of the beautiful succulent fruit.
This week, I solicited ideas for what to do with the 8 pounds of blackberries and 8 pounds of peaches on the WBACC Facebook page and the responses were incredible. Everything from peach and blackberry pie, to ice cream, to peach melbas, oh my!!
Well thanks to the inspiration of Katie from The Hill Country Cook, I had to start my blackberry/peach journey with Pocket Pies. A few weeks ago, she did a handy dandy and equally adorable video for the Texas Farm Bureau featuring her Peach Pocket Pies. Sold! That is where I needed to be.
With the plethora of Summer Berry Pies that I’ve been making, there’s been a few spare pie crusts in the freezer. I whipped one of those bad boys out, and got to rolling it into submission. Pie crusts and me have never gotten along. Until I gave Ms. Ree’s Perfect Pie Crust a try. Thank goodness for that pie crust recipe, or I’d still be buying the pre-rolled Pilsbury stuff you find at the grocery. Not that its a bad thing, I just feel accomplished when a pie crust actually comes out like it’s supposed to. Minor victories.
Anywho, there’s a lot of fruit, pie crust and inspiration. Brilliant way to start a cooking adventure don’t you think?
I began with the peaches. Since they were particularly ripe and juicy, I didn’t want them to saturate my pie crusts and leave them sad, soggy and full of shame. Instead of throwing fresh pieces of fruit in there, I opted for bringing the peaches to a boil in a small sauce pan with a half a cup of sugar and a little vanilla. This way the excess moisture will be eliminated and the delicious peachy taste will be concentrated. This is a tip to use with any watery fruit in a dessert – like blueberry muffins.