The crisp, cool air of autumn is blowing into our yards and across our dinner tables. Simmering stews and oven-baked roasts are officially appropriate as the heat dwindles and new fruits and vegetables begin to blossom. Roasted chicken, rosemary potatoes, caramelized veggies and a peach-berry pie... It’s time to break out the comforting flavors and enjoy fresh fall produce from a San Diego-based stand.
2 lbs ripe peaches (peeled & quartered)
1 lb ripe blackberries
1⁄2 cup sugar
2 Deanna’s Gluten Free Pie Crust
Preheat Oven to 450°. Wash and pat dry fruit, then peel and quarter-cut peaches; place in large bowl. Cover peaches with sugar and mix well. Gently mix in blackberries. Drain excess juice. Add fruit mixture to pie shell. Cover pie with top crust and cut 4–6 slits to vent steam. Brush top crust with egg whites and bake at 450° for 20 minutes; reduce heat to 350° for an additional 20 minutes or until crust is golden brown. Cover crust edges with foil if they start to burn. Let cool and enjoy with vanilla gelato.
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