Blackberry Peach Pie

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/MHpv5Yhttp://bit.ly/MHpv5Y

This recipe contains , , flour (all-purpose), sugar, salt, unsalted butter, water, , peaches, blackberries, lemon juice, sugar, brown sugar, fresh nutmeg, ground cinnamon, salt, cornstarch

1 Pie servings

Prep time:

Cook time:

Ingredients:

• 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

Instructions:

• 1. -Prepare Pie Dough-
• 2. Combine flour, salt, and sugar in large bowl.
• 3. Meanwhile, cut up cold butter into cubes and place in separate bowl.
• 4. Place both in freezer for 5-10 minutes to chill.
• 5. Remove butter and flour from freezer.
• 6. Working quickly, use a pastry cutter (or your fingers) to incorporate butter into dry ingredients until butter resembles the size of small peas.
• 7. Using a spatula, slowly stir in ice water.
• 8. Using hands, knead dough together briefly to form a ball (add an additional tablespoon of water at a time, if more is required).
• 9. Divide dough in half, wrap tightly in plastic wrap, and allow to chill in fridge for roughly 2 hours.
• 10. Prepare filling (see below) and preheat oven to 425 degrees.
• 11. After dough has chilled, remove one disc of dough (roll bottom pie crust first).
• 12. 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.
• 13. Fold into quarters and transfer to pie dish to unfold.
• 14. Using knife or kitchen scissors, trim any remaining overhang to one inch.
• 15. Brush off any excess flour with a pastry brush.
• 16. Repeat procedure above with remaining dough to form top pie crust.
• 17. Trim any overhang to the diameter of the pie dish.
• 18. 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).
• 19. Using a sharp paring knife, make several ~1 inch vents in pie dough.
• 20. 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.
• 21. Turn down temperature to 375 degrees and continue to bake for another 30-40 minutes until crust is golden brown.
• 22. **If crust is beginning to brown too quickly, cover with a foil tent for remainder of baking time.
• 23. Serve warm with a big scoop of vanilla ice cream (or allow to cool completely if you prefer a thicker, less runny pie)!
• 24. -Filling-
• 25. Bring medium saucepan of water to boil.
• 26. Using a paring knife, make a small X on the bottom of each peach and carefully drop into boiling water.
• 27. 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.
• 28. Using paring knife, carefully peel skin from peaches and set aside.
• 29. Once all peaches have been peeled, remove pits and slice into roughly 1/3” slices.
• 30. Place in large bowl.
• 31. Add blackberries and toss with lemon juice.
• 32. In separate bowl, combine brown sugar, sugar, cinnamon, nutmeg, salt, and cornstarch.
• 33. Add to fruit and stir to thoroughly coat.
• 34. Set aside.
• 35. 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!