Peach & Berry Pie or Rustic Tart
raspberries are delicious, but Walt prefers blueberries
uses either fresh or frozen peaches
1 crust, home-made or pre-formed for pie, or a rolled one from the dairy case
3 to 5 good-sized peaches, peeled & sliced, OR 2 lb. frozen sliced peaches,
partly thawed
1/2 rounded c. sugar, or a bit more if peaches are tart
2 T. cornstarch
1/8 tsp. nutmeg
Dash or 2 salt
1/2 c., about 3 - 4 oz., fresh rasp or blue berries, divided
Dusting of Allspice
Unroll refrigerated crust in pie plate or on parchment, or make your own. If you
want to make the tart, pinch edges up to form a 10" - 11" shape.
Mix sugar, cornstarch, nutmeg, & salt; toss with peaches, then toss in half of
berries; pour into the pie pan or into the formed tart.
If the tart, lean the edges in, leaving the center open. In either case, dust
fruit with allspice.
Bake at 450? for 40 minutes, or till bubbly & crust is well-browned. If crust
gets too brown, shield it with foil.
Take from the oven & scatter the rest of the berries over top. Cool on a rack.
Good plain, or top with whipped cream, ice cream, or Cool Whip.
Marilyn in FL
http://www.nancyskitchen.com
