We ate the pie Friday night and it was wonderful. The peaches and blackberries were sweet and crust was flaky. One small problem: the bottom crust could have been cooked a little longer. (I used a ceramic pan, but I'm going back to my usual glass pie pan.) The recipe will run this Wednesday.
I always get excited and tend to pull a pie out of the oven too early. Yet again.
But I did some research on pie making and "The Joy of Cooking" says the top of the pie should be almost as brown as a hazelnut shell before it's removed from the oven. That's one way to ensure the crust is baked through - and the top has the ideal caramelization.
If the top starts getting too brown, you tent it with a sheet of aluminum foil.
Ron Silver and Jen Bervin, authors of "Bubby's Homemade Pies" (Wiley, 2007) offer great advice: Let the pie, NOT the clock, tell you when the pie is done.
Don't worry if your pie takes longer to bake than a recipe you are following.
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