Thursday, April 29, 2010

Peach-Blackberry Pie

Back last summer, we did a peach-freezing experiment.  According to Cook's Illustrated, the best way to keep peaches is to slice them, and mix with a little sugar and some "fruit fresh" (ascorbic acid), then bag and freeze.  Blackberries, which were amazing last year, are best frozen individually spread out on a tray and then bagged once frozen.  We finally decided to use them and those techniques worked out great.  The peaches smelled like late summer.  Emily then worked her pie-making magic on what has got to be the best fruit pie combination ever conceived.  Even better than strawberry-rhubarb or blueberry-cranberry.

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