I call this my Orchard Patch Pie. It's a little something I came up with this afternoon, on the fly.
The pie fly.
'Orchard' because it has peaches (both white and regular) and 'patch' because it has berries (raspberries, blueberries, maybe a blackberry or two).
The husband and his friends were more than happy to help me out with the near-polishing-off of this pie (luckily, there were two slices left). One of them kept asking me to repeat the name for two reasons: one, he thought it was funny, and two, he wanted to be sure to be able to ask for it by name in the future.
I think you'll agree with me when I say there's nothing prettier than pie.
Here's my very simple recipe I created today. I think I need to make another one real soon.
Orchard Patch Pie
Makes one 9-inch pie
2 apples, peeled, pitted and diced
2 peaches, frozen or fresh, diced or sliced -- no need to thaw, if frozen
Handful of assorted berries, fresh or frozen -- no need to thaw, if frozen
3/4 c sugar plus more for sprinkling on top
1 T cornstarch
two piecrusts (I like this recipe)
Preheat oven to 400 degrees and position rack in center of oven. Combine all the fruit and berries in a big bowl. In a small bowl, stir together the 3/4 cup sugar and the cornstarch. Toss it thoroughly with the fruit. Roll out one pie crust and roll it into the bottom of the pie plate. Add the fruit and berries. Roll out the second pie crust and roll it on top of the fruit. Crimp the edges prettily. Poke the top all over with a fork, then use the fork to beat the egg white a little bit. Brush the top of the pie with the egg white and sprinkle with sugar. Bake in oven at 400 degrees for 15 minutes. Lower temperature to 350 and continue baking until it looks done -- lightly browned on top with a little juice bubbling out here and there.