Ingredients

o   Pie crust

o   5 peaches, roughly sliced or chopped

o   1-pint blackberries

o   ½ lemon, juiced

o   ½ cup cornstarch

o   ½ cup cane sugar

o   1 tbsp vanilla

o   Salt

o   2 tbsp butter

o   2 tbsp buttermilk

Directions

1.     Preheat oven to 425 degrees.

2.     Combine the peaches, blackberries, lemon juice, cornstarch, sugar, vanilla, and a pinch of a salt in a large bowl and let sit for 15 minutes.

3.     Prepare the pie crust and place the bottom in the pie dish.

4.     Scoop the fruit on top of the crust and be sure to leave all the excess juice in the bowl.

5.     Cut the butter in two and place on top of the fruit.

6.     Place the rest of the pie crust over the fruit. If not doing a lattice crust (it’s easier than you think!), be sure to make a cut in the middle of the pie so that the steam can release during baking.

7.     Get a small bowl of water to crimp the edges of the crust. This helps combine the crust, but make sure you don’t use too much water.

8.     Brush the top of the pie with the extra buttermilk (or normal milk).

9.     Cover the pie edges with a crust savor or with aluminum foil and put in a baking sheet.

10.  Bake at 425 degrees for 15 minutes.

11.  Remove the crust savor/aluminum foil. Lower the temperature to 400 degrees and cook for 36 minutes.