Adding one cup of blackberries adds bold colour and excellent flavour! This pie gives you a warm, fuzzy feeling when you eat it.
1 egg white, lightly beaten
1 unbaked pastry shell (9 inches)
3/4cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup white sugar
1/4 cup cold butter, cubed
5 cups sliced peeled fresh peaches
Unroll pastry into a 9" pie plate; flute edges. Brush egg whites over the bottom and sides of the pastry. In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peaches. Sprinkle with remaining crumb mixture. Bake at 375ÅãF for 40–45 minutes or until filling is bubbly and peaches are tender.
Yield: 6–8 servings.