five-ingredient blackberry & peaches cast iron pie!

happy Monday! it's probably the only perk that Monday gets is that every once and a while, it is awarded the privilege of giving us all one extra weekend day... and we are ever so thankful. As members of the hospitality world, Andrew and I both worked this weekend at his restaurant but now it's Monday and we refuse to do anything. No grill outs, no river trips, nothin. and it's glorious. It was an absolutely exhausting weekend for that poor dude of mine- he worked all day Friday, Saturday, and Sunday and so today we are dedicating our time to starting a new-to-us Netflix series together, enjoying a bloody mary or three, and I couldn't help but make something sweet for us to pick on all day. Days like today (we like to call them snow days... where we don't do a damn thing for 12 hours) are the perfect day to make something 1. yummy 2. easy and 3. that can be reheated over and over. 

Given the choice, I'll almost always opt for chocolate over fruit-focused desserts but I've been on a huge blackberry kick lately and couldn't help but grab 3 containers of them at the store. I eat them on salads, frozen with some cool whip, and even as a snack for work (I actually have a big project coming up with blackberries soon but that will be revealed later!) And while I like to put on my baker's hat and try to make desserts, they seldom turn out they way they are supposed to. I always screw something up half way through the recipe steps so this 5 ingredient blackberry and peach cast iron pie is perfect for me or any other baker that doesn't know what the hell they're doing. 

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you'll need:

2 cups blackberries

1 can of peaches in juice, drained

1/2 cup sugar 

3 tablespoons cornstarch

2-pack pie crusts 

steps:

preheat oven to 425

press one pie crust into cast iron skillet

mix all remaining ingredients, add on top of the crust

add second crust on top, press into the rim, and cut slits throughout 

(Optional: spread melted butter and sprinkle cinnamon on top) 

bake for 30 or until golden brown

serve with ice cream!