I know it's not Thanksgiving yet, and most of you probably don't have pie on your mind. But pie is so much better with fresh fruit so I wanted to post this recipe while the peaches and blackberries are perfect for freezing. My mother created this recipe and I honestly haven't met anyone who didn't fall in love with it right away.
Peach Blackberry Pie
Prepare your favorite pastry. Preheat oven to 400 degrees F. Combine 3/4 to 1 C sugar, 3 T all-purpose flour, 1/4 t ground nutmeg or cinnamon (I use cinnamon always), and a dash of salt. Add to 4 C sliced peaches and 1 C blackberries; mix. If using frozen fruit you can thaw it or just leave it frozen and add a little time for cooking. To keep the crust from getting too brown if using frozen fruit just put tin foil on edges once it gets some nice color. Line 9 inch pie plate with pastry; fill. Dot with 2 T butter or margarine. (Dash with extra spice if desired.) Adjust top; seal; crimp edges, cut slits in top if not doing a lattice top. Bake in hot oven for 45-50 minutes or until done.
(If you thaw out your fruit, don't drain the juice.)