Blackberry Peach Pie
By: Laura Davidson
Published: Sunday, August 12, 2012 - 9:37am

Ingredients




Blackberry Peach Pie
Double Pie Crust:
2 1/2 cups (315 grams) all purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, very cold
~1/2 cup ice water
Filling:
5 large white (or yellow) peaches (~3 lbs), peeled & sliced into 1/3” wedges
1 cup fresh blackberries
Juice of 1/2 lemon
1/4 cup granulated sugar
1/4 cup lightly packed brown sugar
few gratings of fresh nutmeg
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cornstarch

Preparation

1 -Prepare Pie Dough- 2 Combine flour, salt, and sugar in large bowl.  Meanwhile, cut up cold butter into cubes and place in separate bowl.  Place both in freezer for 5-10 minutes to chill. 3 Remove butter and flour from freezer.  Working quickly, use a pastry cutter (or your fingers) to incorporate butter into dry ingredients until butter resembles the size of small peas. 4 Using a spatula, slowly stir in ice water.  Using hands, knead dough together briefly to form a ball (add an additional tablespoon of water at a time, if more is required). 5 Divide dough in half, wrap tightly in plastic wrap, and allow to chill in fridge for roughly 2 hours. 6 Prepare filling (see below) and preheat oven to 425 degrees. 7 After dough has chilled, remove one disc of dough (roll bottom pie crust first).   Place dough on a well floured surface, dust with more flour, and roll out evenly into a large, roughly 12-13” diameter disc—rotating the dough continuously as you go.  Fold into quarters and transfer to pie dish to unfold.  Using knife or kitchen scissors, trim any remaining overhang to one inch.  Brush off any excess flour with a pastry brush. 8 Repeat procedure above with remaining dough to form top pie crust.  Trim any overhang to the diameter of the pie dish. 9 Fold the rim of the bottom crust over the top and crimp using a fork or your fingertips (for more detailed instructions, read this tutorial). 10 Using a sharp paring knife, make several ~1 inch vents in pie dough. 11 Place pie dish on foil-lined baking sheet (this prevents any juices from overflowing onto your oven floor and creating a smoke-filled kitchen) and bake for roughly 20 minutes. 12 Turn down temperature to 375 degrees and continue to bake for another 30-40 minutes until crust is golden brown.  **If crust is beginning to brown too quickly, cover with a foil tent for remainder of baking time. 13 Serve warm with a big scoop of vanilla ice cream (or allow to cool completely if you prefer a thicker, less runny pie)! 14 -Filling- 15 Bring medium saucepan of water to boil.  Using a paring knife, make a small X on the bottom of each peach and carefully drop into boiling water.  Allow to poach for roughly a minute (depending on the ripeness of your peaches), before removing and placing in a large bowl of ice water. 16 Using paring knife, carefully peel skin from peaches and set aside. 17 Once all peaches have been peeled, remove pits and slice into roughly 1/3” slices.  Place in large bowl.  Add blackberries and toss with lemon juice. 18 In separate bowl, combine brown sugar, sugar, cinnamon, nutmeg, salt, and cornstarch.  Add to fruit and stir to thoroughly coat.  Set aside. 19 I promise, the most challenging part of this recipe will be waiting for it to cool down once it comes out of the oven.  Enjoy!

About

This pie offers everything a good pie should. A flaky crust, delicious filling of sweet summer peaches, balanced with the addition of fresh, tart blackberries, and a slight hint of cinnamon in every bite. Serve it warm with a big scoop of vanilla ice cream. There’s nothing better!


Be sure to check out the post on my blog!
 

http://bit.ly/MHpv5Y