In honor of the impending holiday, I give to you Alexis’ recipe for Peachberry Pie. It may not be as American as apple pie, but it is definitely Texan with its peaches from Fredricksburg. (BTW, if you are in central Texas and eating those cheap peaches from Georgia, you don’t know what you are missing… so carry on, more for me.)

Obviously she had some help with the recipe, but the idea was mostly her own. She dreams these things up and Daddy helps make it real. Quite a team those two. (I think they should have a cooking blog!)

I love the personal version, but then I just love crust… They are also very tidy where traditional pies are really not. Perfect for a summer camp lunch box.


2/3 C. Shortening
2 C. All Purpose Flour
1/4 tsp Salt
4-6 Tbsp Cold Water

Mix flour and salt in a medium sized bowl, cut in the shortening to the flour mix until evenly distributed.  Add water 1 tablespoon at a time until the dough just comes together.  Cover and refrigerate the dough.


2 C. Fresh Texas Peaches peeled and 1/2 inch diced
2 C. Frozen mixed berries (Strawberry, Blueberry, Blackberry)
3 Tbsp Flour
3 Tbsp Sugar
2 Tbsp Dry Tapioca

Mix all the ingredients above in a bowl, allow the filling to come to room temperature.

For personal pies divide the dough into 9-10 balls and roll each ball out into a 6″ circle. Place each circle in the cup of a muffin tin,  Fill with 3-4 tablespoons of filling, fold and pinch the dough edges above the filling creating little bundles.

Bake in a 350 degree oven for 20-25 minutes.

For family size pie divide the dough in half, rolling out 1 to line a 9 inch pie pan, spoon the filling into the pan, and roll out and cover with the remaining pie dough.

Bake in a 350 degree oven for 30-35 minutes.


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