Yes, it’s true. I was prepared for BOTH of this week’s important holidays. Happy Pi Day, everyone!

My favorite thing about this recipe is that it is a giant “take that!” to the doldrums of winter. It uses all frozen produce (though you could probably use fresh) but it’s a classic summer combination. It’s just what I need, as we wait for the weather to quit waffling between late winter and early spring. Here in Portland, that gets pretty hard, as it rains *every single day* in the winter. Seriously, we just came off a streak of 20+ days of rain. In the spring, it usually drizzles in the mornings and burns off by early afternoon. That sounds like such an improvement right now! But we still wait

In the meantime, I will just continue to eat this pie, because it tastes like summer and makes me happy. Also, I used marionberries, but blackberries will also do. For those not in the know, Marionberries are a seedless blackberry varietal grown and beloved in Oregon. If you ever visit here, eat as many as you can.

I am seriously feeling the spring/summer fever. This weekend we made plans for our first camping trip of the year. I am so excited to sleep outside again, I can barely stand it. I’m ready for the rain to be gone and the sun to be back. I’m ready to get out of town and into nature! Until then, it’s time for pie.

Peach Blackberry Pie for Pi Day!

Ingredients

• 2 pie crusts – either prepared or your favorite recipe
• 5 cups thawed, frozen peaches
• 1 cup thawed, frozen blackberries
• 1 Tbsp. cornstarch
• 2 Tbsp. demerara sugar

Instructions

1. Preaheat the oven to 425 degrees. Roll out one of the pie crusts and add it to a 9-inch pie pan, trimming the edges and using a fork to poke a few holes in the bottom and sides.
2. In a mixing bowl, stir together the peaches, blackberries, cornstarch and sugar. Allow to sit for ten minutes, undisturbed.
3. Using your hands or a slotted spoon, scoop out the fruit from the top of the bowl and placing it in the pie crust, letting most of the juice stay in the bowl. Top with the other pie crust and crimp the edges, making sure to cut a few vents in the top (or do a lattice crust!).
4. Bake for 10 minutes at 425, then lower the temperature down to 350 degrees. Bake for another 40-50 minutes, or until the juice inside is bubbling thickly.