Being a South Carolina girl, I know good peaches~~we have some of the best. However, when I come to Colorado, I’ve met my Palmetto state’s match! Palisade, located on the Colorado River at the base of the Grand Mesa in far western Colorado, is town in Colorado. It’s known for a lot of things, but, for me, it’s the peaches that rock! They’re totally amazing~~grown in really fertile soil, Palisade is an agricultural mecca. And, the majority of the vineyards in the state are located here. Here’s what the Chamber of Commerce writes about Palisade~~
Colorado’s greatest concentration of orchards and wineries resides in Palisade. Although well known as the Peach Capital of Colorado, the Palisade area also produces a delicious bounty of apples, apricots, cherries, pears, plums, melons, chili peppers, heirloom tomatoes, herbs and more. Fresh produce, as well as packaged fruit products, are abundant at roadside stands and orchards throughout the area.
Now besides the peaches what makes this skillet pie cool is that I’ve added the fabulous vanilla made by Rodelle~~this isn’t just any ‘vanilla’~~it’s pure Madagascar bourbon~~even though it’s small amount ingredient, it packs a powerful flavor that brings out the peach and blueberry sweetness. Then to add a twist to the vanilla, I also used cardamom~~just the scent of it drives me crrraaazzee! It’s used in Indian and Middle Eastern dishes, and it’s another small amount added that creates a unique flavor for this skillet pie.
Makes: One appx 10” skillet pie
Preheat oven to 350
What you need:
2 pre-packaged refrigerated roll-out pie crusts
8 cups sliced fresh peaches (skin on…wash very well!) (NOTE: You can substitute froze peace slices~~they’re great!)
3 cups blueberries
2/3 cups sugar + 2 tsp (divided)
3 tbl lemon juice
½ cup cream
1 tbl Rodelle vanilla
1 tsp cardamom
2 tbl corn starch
¼ tsp sea salt
1 cup mascarpone
2 tbl melted butter
1 beaten egg (egg wash)
What you do:
Coat the inside of a skillet with cooking spray. Roll out one pie crust and mold into the skillet. Set aside.
In a large mixing bowl, combine the peaches, blueberries, 2/3 cups of sugar, and the lemon juice and toss and blend.
In another small bowl, combine cream, vanilla, cardamom, corn starch, salt, and mascarpone and whisk together blending well. Pour over the peach/blueberries and blend and toss.
Put peach/blueberry mixture into the pie crust. Drizzle the melted butter all around. Top the pie with the second pie crust—design as you like—I tried to do a lattice top—it’s o.k. Coat with the egg wash. Sprinkle 2 tsp of sugar all over the top.
Bake in a preheated 350 oven for about 60 minutes. (Note: If crust to getting too brown, cover loosely with foil.) Let cool about 20-30 minutes before scooping out the goodness!
©Alice D’Antoni Phillips Ally’s Kitchen