Blackberry, Peach & Goat Cheese Pie with Streusel Topping

It doesn’t get much better than fresh peach pie, until you add black berries and goat cheese into the mix.

Am I crazy for posting a recipe just 3 days after I got married? I would say yes except that I made this recipe the weekend before the wedding (as if that’s any better) and wrote up almost the entire post 3 days before the wedding (am I really convincing you I am not crazy?). Totally reasonable… I think.

I don’t know what to say except I had a large remainder of the 25 pounds of peaches that eating straight was not going to conquer them fast enough. So I turned them into pie and then they will still go straight into my face. Because eating a serving of fruit covered in sugar with a crumbly topping is far superior.

You may think I ruined a good thing by adding goat cheese to this pie, but you would be mistaken. It’s like having little creamy bits of cheesecake dotted throughout the pie. The tartness of the goat cheese is balanced by the sweetness of the fruit filling. It’s quite amazing honestly and I’m not sure it would have been so damn delicious without the goat cheese. Heck I almost added some herbs as well but decided to stick to one savory ingredient at a time.

If it weren’t for the fact that I had a wedding dress to fit into, this pie would have disappeared before any of my family arrived in town for the wedding, but thanks to my will power others got to appreciate this wonderful creation. Of course the best way to enjoy it is slightly warm with a scoop of ice cream on top, in my case malted vanilla from Indulgence Ice Cream.

As for the wedding, the only thing I wish had been different (other than for it to never end) was to have had the ceremony outside, but unfortunately the sky decided to open up just 15 minutes before it was set to start. Silver lining is all those clouds made for perfect lighting for all our photos, most of which we were able to get outdoors before and after the rain. I’ll tell more stories and provide photos later.

While Bob and I are now exhausted, we still wish the weekend could have lasted longer, to spend more time with more people, and to not be back at work today haha. But we only have a couple weeks before we whisk away to New Orleans for our honeymoon! Any tips for things to do/eat while we are there are welcome!

Four years ago: Arugula, Black Garlic & Cherry Tomato Pizza

Five years ago: Blue Moo Cookie Dough Ice Cream

Six years ago: Peach Greek Yogurt Pie

BLACKBERRY, PEACH & GOAT CHEESE PIE WITH STREUSEL TOPPING

Serves 12

Ingredients:

FILLING

4 cups fresh peaches, pitted, peeled and sliced

2 cups fresh blackberries

1/2 cup sugar

5 Tbsp quick cooking tapioca

1 Tbsp lemon juice

1/4 tsp salt

1/2 tsp cinnamon

1/8 tsp nutmeg

4 oz. goat cheese, crumbled

CRUST & TOPPING

1 prepared pie crust (store bought or homemade)

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup light brown sugar

1-1/2 tsp cinnamon

1/2 tsp salt

6 Tbsp cold unsalted butter, cut into cubes

Directions:

1. Preheat oven to 450 degrees with the rack on the bottom third.
2. In a large bowl, stir together the fruit, sugar, tapioca, lemon juice and seasonings. Fold in goat cheese. Line a 9-inch pie pan with the crust, folding over the excess and crimping. Fill with fruit mixture and top with crumble topping, Cover edges with foil or a pie crust shield.
3. Bake for 10 minutes, reduce to 350 degrees and bake for an additional 35-45 minutes or until fruit is tender and top is golden. Remove from oven and allow to cool on wire rack before cutting.

Source: Adapted from my Fresh Peach Pie and topping from my Salted Caramel Apple Pie with Crumble Topping.