from Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family

Serves 5

Ingredients

2 cans drained sliced peaches (I used the low-sugar kind)

1/2 cup all-purpose flour

3/4 cup brown sugar

1/2 cup oats (I used quick oats, but you can use old-fashioned if you'd like)

1 tsp. cinnamon

1 stick softened butter

Preheat the oven to 400°F.

Put the peaches in an 8x8-inch pan.  (The original recipe said to "arrange" the peach slices, but after "arranging" a layer on the bottom of the dish, I just dumped in the rest.

In another bowl, mix together the butter, cinnamon, brown sugar, oats, and flour.  Spread this mixture on top of the peaches.

Bake for about 20 minutes until browned.

Serve warm.

Raspberry soufflé

I've baked a lot of things in my life. I've baked cookies, cupcakes, cakes, pies, souffles. . .you name it, I've probably baked it.

Except.

I'd never made a double crust pie. Under that umbrella, I'd never made a lattice pie.

Until now.

I also have to share kind of a funny story about said pie crust, and then I'll get on with the recipe.

I have a really bad tendency to star cooking/baking something RIGHT before I need to leave to be somewhere. Like. . .if I need 1 hour, 45 minutes to make something from beginning to end, I'll start it 2 hours before I leave for work. Not sure why I do this, but it's caused some minor meltdowns in my day.

The story behind this particular crust is, I learned how to do a lattice top here. They mention in the video that there's the proper way to do it, and then there's the easy way. If you look at the picture I have of the pie up there, you'll see I started with the proper way, and then devolved into the easy way. This is due to 1) I was in a big freaking hurry. 2) I was working with this crust with the pie sitting on top of the (hot) oven, so the strips kept falling apart and 3) I didn't allow the filling to cool before starting on the crust (due to the aforementioned big freaking hurry) so that added to the disintegration. There's also a bit of crispy crust, but I'll get to that later. No worries, though. The pie itself was awesome.

The ingredients:

You'll need sugar, corn starch, vanilla, blueberries, cranberries, water, and 2 pie crusts.

Take the blurry berries. . .

Throw 'em in a pot with some of the cornstarch, the sugar, the vanilla, the water, and the lemon juice.

Cook over medium-high heat, until the cranberries pop. Add the rest of the cornstarch and stir. Let cool.

Put one of the pie crusts in a pie pan.

Prepare the strips for the lattice.

Dump your (cooled!) mixture in the crust. (The one in the pie pan, not the one you've cut into strips.)

Do the lattice thing, flute your edges, etc.

Here's where I made a bit of an error. I DID put foil strips around the edges of the pie so they didn't burn. When you do this, you're supposed to either put the foil strips on 15 minutes before the pie is finished or put them on when you put the pie in the oven and take them off 15 minutes before the pie is supposed to be finished. I did the second one, BUT, I did the "I'm in a hurry and am not taking my time" thing, so I didn't put them on properly. They were kind of hanging off, but I was all, "I'm in a HURRY! It'll be FINE!"

FYI: You can also buy pie edge protectors for fairly cheap. I just haven't done this yet.

Because of this, the edges were a bit crispy, but nothing that couldn't be fixed.

This pie is really good. It's super tart, so if you want to cut it down, you can put in fewer cranberries and more blueberries. The longer this sits, the better it gets. My fiance called this the "best berry pie he's ever had" and that is a direct quote. Excellent.

Enjoy!