I love fruit, pie and wine. Why not put them all together??
I present to you, my loyal followers, my drunken peach pie.
Your ingredients are:
Pie crust (I use pillsbury rolled crusts, don’t judge I have two kids 🙂 )
4 large peaches, diced
10 strawberries, hulled and diced
12 whole blackberries
3 tsp sugar
1/4 cup white wine
preheat oven to 375
Cook your diced peaches in one pot until they are a bit soft. They shouldn’t be mushy as they will cook a bit more in the oven. Once they reach the “soft” texture add your white wine and cook on low heat for another 5-10 minutes stirring quite often.
Put your strawberries and blackberries into another pot with all the sugar. Cook on low heat until they create a loose jam, about 7-10 minutes.
Combine all fruit into one pot and let it simmer for a few minutes so all flavors incorporate.
Roll out your crust and press firmly against the edges of your pie plate. Fill will your gorgeous fruits (after taking a sample first of course!)
Cover with your second crust and pinch your edges together. At this point you can brush the top with a bit of butter or sprinkle with sugar but I like to leave mine as is.
Make sure you cut an x or at least a slit in the top for the air to escape
Stick it into a preheated oven for 15 minutes. You will not have to cook the pie as long as normal because we have precooked all the fruits. If after 15 minutes your crust is browning too much cover it with foil. If it looks good just put your timer back on for 10 minutes. You may need an extra 5-15 after the 25 depending on your oven.
Pull it out and try to let it cool before cutting, if you cut it too soon the liquid won’t get a chance to thicken and will ooze all over.
I let mine sit for 2 hours (it was painful!) before cutting and here was my reward
Enjoy… if you make it I would love to see pictures and/or what you changed!
Email your pics