1 package (15 oz.) refrigerated pie crusts (2 crusts)
3 lbs. peaches, peeled and sliced (about 4 cups)
2 cups blackberries
2 tbsp. lemon juice
1 cup plus 2 tbsp. granulated sugar, divided
1/2 cup firmly packed light brown sugar
1/4 cup all-purpose flour
3 tbsp. quick cooking tapioca
1 tsp. ground cinnamon
1/4 tsp. salt
2 tbsp. unsalted butter
Unwrap both pie crusts; press together and flatten into a 6-inch disk. Set aside.
Preheat oven to 400 degrees F (204 C).
On a lightly floured work surface, roll out crust to an 11-inch round. Lift round onto rolling pin and set into a 9-inch pie plate. Press crust into bottom and up sides of pie plate, letting excess to hang over edge of plate.
In a large bowl, toss together peaches, blackberries and lemon juice. In a small bowl, mix 1 cup granulated sugar, brown sugar, flour, tapioca, cinnamon and salt; add to fruit and toss to coat. Spoon fruit in crust and drizzle with any remaining juices in bowl. Dot with butter. Fold extra crust over fruit, pleating so crust lies flat. Sprinkle crust with the remaining granulated sugar.
Bake pie for 15 minutes. Reduce oven to 350 degrees F (180 C); bake 45 minutes longer. Cool completly on wire rack before cutting.
Makes 6 servings.
Source: My mother (Ruby Taylor's) Recipe Collection
Submitted By: Wesley Taylor