Peach-Blackberry Pie
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
55
Spice
33
Sweetness
43
Sourness
32
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Granulated Sugar1 tsp
Salt1 cup
Light Brown Sugar1.5 tsps
Ground Cinnamon1.25 tsps
Ground Ginger1 tsp
Nutmeg (ground fresh)1 cup
Cornstarch1 cup
Blackberry (fresh)2 tbsps
Cassis3 tbsps
Heavy Cream3 tbsps
Turbinado SugarDirections:
1
Watch how to make this recipe
2
Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine
3
Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal
4
Add the water a few tablespoons at a time and pulse until the dough just comes together
5
Remove the dough from the machine and lightly knead on a flat surface until it just comes together
6
Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour
7
Preheat oven to 375 degrees F
8
Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined
9
Toss the blackberries with the cassis
10
Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss
11
Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round
12
Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate
13
Spoon the fruit into the crust using a slotted spoon
14
Add some of the juices that have accumulated in the bowl
15
Scatter the butter over the top
16
Roll up remaining dough on rolling pin and unroll atop peach mixture
17
Trim edges of both crusts to 3/4-inch overhang
18
Fold edges over; press to seal
19
Crimp edges
20
Cut 6 slits in top crust to allow steam to escape
21
Brush top of the pie with the cream and sprinkle with the turbinado sugar
22
Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling
23
Cool pie 3 hours