Happy Fourth!

Although I don't consider myself the extremely patriotic type, I do enjoy a good hamburger, picnic tables, a hot summer day, and, of course, fireworks. This year's display probably won't live up to last year's Boston Pop's inspired show (see above), but the food, family, and Arizona sun can't disappoint. Every Fourth deserves a delicious pie and considering my recent and serious interest in baking, I have a recipe that I think would be great all summer.

Blackberry Peach Pie:

3 cups fresh blackberries

3 fresh peaches - peeled, pitted and sliced

3 tablespoons cornstarch

3/4 cup white sugar

1 double crust ready-to-use pie crust

2 tablespoons butter, melted

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1. Preheat oven to 450 degrees F.
2. Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
3. Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
4. Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to cook until top crust is golden brown, 35 to 40 minutes.

I hope that everyone has a safe and happy day!