First Place, Dessert Category

2006 Ohio State Fair
Amy Kent
Mt. Vernon, Ohio

Serves 8

1 9-inch unbaked pie shell
8 medium peaches, peeled
1 bottle Breitenbach Blackberry wine
2 cups blackberries, fresh or frozen and thawed
½ to ¾ cup sugar (depending on ripeness of peaches)
¼ cup flour

¼ cup cold butter
½ cup brown sugar
¼ teaspoon cinnamon
¼ cup sugar

In large pot, pour wine over peaches and reduce by at least half and as much as to a syrup to use as a garnish. Over medium-low heat turn peaches so to poach all sides in the wine, approximately 20 minutes to 2 hours. Remove peaches from pot and drain until ready to use. (If reduced to a syrup, save for garnish.)

Prepare pie shell and place in 9-inch pie pan and crimp edges. Preheat oven to 375°F. In large bowl, slice peaches and add in blackberries, sugar, and flour. Pour into pie shell.

With pastry blender or food processor, mix topping ingredients together and sprinkle over top of pie. Place pie in oven and bake 50 to 60 minutes or until bubbly and light brown. Remove to cooling rack.

Let cool completely before enjoying with additional Breitenbach Blackberry wine.