It doesn’t get much better than fresh peach pie, until you add blackberries and goat cheese into the mix in this goat cheese blackberry peach pie with streusel topping.

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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 blackberry peach 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 blackberry peach 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!

Summer Pie Recipes

• Avocado Pie from That Recipe
• Coconut Cream Pie from Jen Around the World
• Nectarine Galette from Magical Ingredients

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BLACKBERRY, PEACH & GOAT CHEESE PIE WITH STREUSEL TOPPING

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Yield: 12 Servings Prep Time: 10 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

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.

August is the time for fresh peaches and peach pie. With hints of cinnamon and nutmeg this pie prepares us for the summer-fall transition.

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It is strange sometimes how much actors can affect our lives. Most of the time I do not pay attention to pop culture but yesterday’s news of Robin William’s death was definitely tragic. Despite all the lives he touched, he could not save his own.

He was one of my favorites and may take it upon myself to enjoy all that he has done by going back and re-watching his movies. Many people on social media have started discussions on what is their favorite movie of his but I do not think I can pick just one. Man of the Year, Patch Adams, Bicentennial Man, What Dreams May Come, Fern Gully, Dead Poets Society… the list goes on.

And I bet he would’ve love a slice of this peach pie.

While you could make this pie from canned peaches, I always believe that fresh is best. And with 25 pounds of peaches in my possession I certainly didn’t have an excuse not to use fresh.

How to easily peel peaches

Especially now that I know the secret to easily peeling peaches. Boil them for 1 minute and the skin peels right off when you pinch it. It’s like a magic trick (and also works on tomatoes).

Tips for the perfect peach pie

Another trick for this pie is the use of tapioca. Sure you could use flour or cornstarch, but tapioca is the best way to make sure your pie gels and doesn’t pool when you cut into it. You just have to make sure the fruit bubbles inside the pie and then you let it cool.

Clearly when looking at the photo below, the first time I shared this recipe I did not have the patience to let it cool completely and it pooled. Granted it did not stop me from literally licking my plate clean.

Post updated 8/24/20, photo above is the original.

My final necessity for pie baking it a pie crust shield. The edge of the crust always bakes faster than the rest but not with a shield! You could use foil but that can sometimes be frustrating to get it to stay put, and the shields are reuseable.

Do you have any pie making tricks? My dad sometimes brushes the bottom crust with egg before filling it to keep the crust from getting soggy but I have had mixed results with that.

Don’t have a pile of peaches to use up? Try this easy peach Greek yogurt pie which only uses 2.

Three years ago: Peanut Butter Pretzel Pie

FRESH PEACH PIE

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Yield: 12 servings Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 prepared pie crusts (store bought or homemade)
• 6 cups fresh peaches, pitted, peeled and sliced
• 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
• Milk and cinnamon-sugar for the crust

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. Line a 9-inch pie pan with one crust, allowing overhang. Fill with fruit mixture and top with second crust, folding under the edges, sealing and fluting. Poke several slits or holes in the top for ventilation (not needed if you do a lattice). Brush crust with milk and sprinkle with cinnamon-sugar, if desired. 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, bubbling along the edges, and top is golden. Remove from oven and allow to cool on wire rack before cutting.

Notes

*If your tapioca is pearled, blend until fine of else you will have blobs.

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