DO NOT EDIT ABOVE HERE
Ingredients
1/2 cup plus 1 T. sugar
2 tsp. cornstarch
4 ripe medium peaches (1 1/2 pounds), peeled*see note; cut in 1/2 inch thick slices (4 cups)
1 T. lemon juice
1 T. finely chopped crystallized ginger
1/2 pint (6 ounces) blackberires (1 cup)
1 refrigerated ready-to-bake pie crust (from a 15-ounce box)
1 large egg white
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Directions:
Heat oven to 400 degrees F. Place 1 rack in middle. Have ready 4 single-serving size (10 ounce capacity) oven-proff dessert dishes.
Mix 1/2 cup sugar and the cornstarch in a large bowl. Add peaches, lemon juice, and ginger; toss gently to coat fruit. Let stand 15 minutes until juicy. Gently stir in blackberries; spoon fruit and juices into dessert dishes.
Brush pie crust with egg white. Mix remaining 1 T. sugar, cinnamon, and nutmeg; sprinkle over crust. Using a pastry wheel or small sharp knife, cut crust in twenty 1/2 inch wide strips. Arrange 4 strips (2 long strips cut in half) evenly spaced across top of fruit in each dish. Weave or place 4 more strips diagonally over first strips, to form a lattice, cutting longer strips in half. Trim as needed.
Place in oven; put a sheet of foil on lowerrack to catch any drips. Bake 43 to 45 minutes until bubbly and crust is golden. Serve warm or at room temperature.
Serves 4
Prep time: Active 30 minutes, Total 1 1/2 hour
Planning tip: Can be made up to 8 hours ahead. Cover airtight and refrigerate. Bring to room temperature before serving.
Peeling tip: To peel peaches eaily, immerse in boiling water 30 secnds. Plunge them into ice water to stop cooking and peel.
Nutritional information per serving:
266 calories
1 g protien
51 g. carbohydrates
3 g. fiber
7 g. fat (3 g. saturated fat)
5 mg. cholesterol
104 mg. sodium
Posted by Deb