Procrastination {and mom's blackberry and peach bourbon pie}

My Saturday ritual of visiting the Old Town Alexandria Farmer's market comes to an end, as the moving countdown stands at five days. My last farmers market trip to Old Town inspired a need to bake just one more pie in the garden apartment: a wonderful blackberry and peach bourbon pie (with a brown sugar crust). 

"Here's the box for the Cuisinart. Pack it up." John demanded, as he moved out to the living room to pack up our other belongings.

His demand to pack up the food processor seemed harsh and cruel to a girl who had just returned from the Saturday morning Old Town Alexandria farmers market bearing fresh peaches and enormous juicy blackberries: two fruits perfect for a homemade pie.  

The Cuisinart box was slipped to the back of the pile of boxes, and I worked on packing other less-necessary items.

Like drinking glasses, plates, silverware, and tupperware. 

Lonely on the counter top, the only remaining important kitchen things were my new deep dish tart pan, a rolling pin, the Cuisinart, measuring cups, and my dough scraper.

I believe these are the last kitchen items anyone should pack.

But let's get back to that farmer's market. 

A glorious sea of bi-color corn met me at the Spring Valley tent with a sign reading "See if you can resist." I could not, and bought four ears.

I've waxed poetic about peaches in the past, but blackberries have never been something I got too excited about.

You see, the ones I've bought from the grocery store have never been very sweet, and always have a slightly dry and gritty texture. Despite past experiences, when I strolled past these enormous glistening blackberries Saturday morning, I couldn't help thinking I had to have them.

I walked up to the vendor, a farmer from Westmoreland County, Virginia. 

"Can I taste one?" I asked.

He nodded, as I took one from a container and bit into a juicy berry with the perfect balance between sweet and tart. 

I purchased a container, which as it turns out, came from Westmoreland Berry Farm, one of my favorite farms to buy berries and fruit from throughout the summer. Although Westmoreland Berry Farm does not have a booth at Old Town, this particular vendor works in cooperation with them, and is able to sell their delicious berries.

I meandered down to visit my friend Calvin of Bigg Riggs Farm, who was in a very good mood amongst the crowds of farmers market shoppers.

After picking up some peaches from Calvin, I called my mom as I headed home to start packing.

"Peaches and blackberries?" She said thoughtfully on the phone, "I have the perfect recipe for you."

As she listed the ingredients: peaches, blackberries, bourbon, cinnamon, and brown sugar; I knew I had to make it against all obstacles (boxes stacked high all around me, lack of kitchen utensils, husband scolding me to get my priorities straight). This pie was speaking loudly to my imagination and even louder to my taste buds. 

I would have to find a way to make that pie, despite my long moving to-do list.

In the end, I didn't have to make much of an argument. A simple description of the pie on Sunday morning elicited a few agreeable and approving grumbles from John, and I threw it together amidst packing.

I can only hope our little garden apartment feels honored with my choice of last baking project. Sigh. And since we aren't moving very far away at all, I'm sure I'll be back to the Old Town Alexandria Farmers Market soon enough.

With no further ado, here is the recipe:

Blackberry and Peach Bourbon Pie Printer Friendly Version

Makes One 9" pie (I halved the recipe to make one mini pie for just the two of us)

 "

Ingredients

• Your favorite double crust pie crust recipe
• 4 Cups of peaches, peeled and sliced 
• 1 Cup of blackberries, halved 
• 1/4 Cup bourbon 
• 1 TB cinnamon 
• 1 TB cornstarch 
• 1/2 Cup of brown sugar, plus more for sprinkling the lattice crust
• 1 TB milk  

Prepare your favorite double crust pie recipe, and set aside.

Preheat the oven to 400 F. In the meantime, begin working on the filling. Peel the peaches. If your peaches are very ripe, you can use the trick my mom taught me: cut an x on the bottom of each peach, run each under hot water for 30 seconds, then simply pull of the skin. If the peaches are less ripe, bring a medium pot of water to a boil. Cut an x on the bottom of each peach, then place the peaches in the boiling water for 30 seconds. Remove peaches from the water, then gently pull of their skins.

Slice the peaches into 1/4" slices. Toss together with the blackberries, bourbon, cinnamon, cornstarch and 1/2 Cup of brown sugar. Set aside.

Remove one disk of pie crust from the refrigerator. Lightly flour the counter top, and roll the dough out to fit the 9" pie pan, then press gently into the pan. Leave a 1/2" overhang.

Fill the crust with the peach and blackberry filling. Return this to the refrigerator (it's important to keep that crust cold), and remove the second disk of pie crust from the refrigerator to roll out.

Lightly flour the counter top, and roll out the disk to the same size as the first one. Then cut into 1/2" wide strips for the lattice crust.

Remove the pie from the refrigerator, and fashion the lattice crust on top of the peach and blackberry filling.

 

Trim any excess dough hanging off, then pull overhang over the lattice topping to create a crinkled crust around the outside.

Brush the lattice topping with milk, then sprinkle with 1-2 Tablespoons of brown sugar.

Bake at 400 F for 30 minutes.  Reduce the heat to 375F and bake an additional 30-40 minutes, covering with foil once the crust becomes a nice golden brown color.

Remove from the oven and cool on a rack for at least fifteen minutes before serving. 

Enjoy!