This makes a great Summer/early Fall, anytime kind of dessert. I promise you, the dishes will be licked clean.
- 6 peaches, peeled and sliced thin
- 1 1/2 cups fresh blackberries
- 1/4 cup freshly squeezed orange juice
- 1/2 cup sugar
- pinch of nutmeg (small one)
- 2 tsp. cornstarch
- 1 pre-made 10 inch pie sheet (from the grocer’s)
Preheat oven to 400 degrees. Bring all the filling ingredients to a boil in a large saucepan, then turn down the heat and simmer until it becomes thick. (Don’t let it burn).
Spray with non-stick Pam an 8 or 9 inch springform pan, spread the mixture evenly until it is all used.
Cover with the pastry topping (you can make your own, of course). I even like using 4-5 phyllo sheets (pre-buttered between the layers). Be sure to brush an egg wash over the pastry and then sprinkle with about 2 tbsp. of sugar.
Bake for about 15 minutes. Check it and then turn down the temperature to 350 and watch that it browns evenly without burning.
Let cool at least 15 minutes before serving with either ice cream or whipped cream.
Need I say, this is yummy?