Peach And Blackberry Pie Recipe

Peach And Blackberry Pie Recipe

How To Make Peach and Blackberry Pie

An amazing combination of summer peaches and tart blackberries in an incredibly flaky all-butter pie crust makes this blackberry pie such a decadent treat.

Preparation: 30 minutes
Cooking: 50 minutes
Chill and Cool Time: 4 hours 30 minutes
Total: 5 hours 50 minutes

Serves:

Ingredients

For Crust:

  • cupsflour
  • 2tbspsugar
  • salt,to taste
  • 16tbspunsalted butter,chilled, cubed
  • ½cupbuttermilk,chilled

For Filling:

  • lbpeach,pit removed, sliced into 8 wedges
  • 1cupblackberry
  • ½cupbrown sugar,lightly packed
  • 2tbspbourbon,or 1 tbsp of vanilla extract
  • 3tbspcornstarch
  • 1tbsplemon zest
  • 1tspground cinnamon
  • salt,to taste
  • 1egg
  • 2tspwater
  • turbinado sugar

Instructions

  1. In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine. Add the cubed butter and pulse until the butter is incorporated and the size of peas. Add in buttermilk and pulse until the dough just comes together.

  2. Gather the dough into a ball and wrap it in plastic wrap. Refrigerate for about 1 hour.

  3. In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon, corn starch, lemon zest, cinnamon, and a pinch of salt. Set aside.

  4. Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch thick. Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge.

  5. Chill in the refrigerator until ready to use.

  6. With the second pie crust, cut out 20 ½-inch long strips. Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.

  7. In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.

  8. Preheat the oven to 375 degrees F.

  9. Chill the pie in the refrigerator for about 30 minutes.

  10. Bake the pie for about 50 to 55 minutes, or until the crust is golden brown.

  11. Let pie sit at room temperature for at least 3 hours before serving.

  12. Serve and enjoy!

Nutrition

  • Calories: 638.00kcal
  • Fat: 32.50g
  • Saturated Fat: 19.90g
  • Trans Fat: 1.24g
  • Monounsaturated Fat: 8.41g
  • Polyunsaturated Fat: 1.68g
  • Carbohydrates: 77.49g
  • Fiber: 4.75g
  • Sugar: 31.16g
  • Protein: 8.70g
  • Cholesterol: 108.89mg
  • Sodium: 665.75mg
  • Calcium: 75.03mg
  • Potassium: 380.77mg
  • Iron: 1.35mg
  • Vitamin A: 294.21µg
  • Vitamin C: 14.03mg

How To Make Peach and Blackberry Pie

An amazing combination of summer peaches and tart blackberries in an incredibly flaky all-butter pie crust makes this blackberry pie such a decadent treat.

Preparation: 30 minutes
Cooking: 50 minutes
Chill and Cool Time: 4 hours 30 minutes
Total: 5 hours 50 minutes

Serves:

Ingredients

For Crust:

  • cupsflour
  • 2tbspsugar
  • salt,to taste
  • 16tbspunsalted butter,chilled and cubed
  • ½cupbuttermilk,chilled

For Filling:

  • lbpeach,pit removed and sliced into 8 wedges
  • 1cupblackberry
  • ½cupbrown sugar,lightly packed
  • 2tbspbourbon,or 1 tbsp of vanilla extract
  • 3tbspcornstarch
  • 1tbsplemon,zest
  • 1tspground cinnamon
  • salt,to taste
  • 1egg
  • 2tspwater
  • turbinado sugar

Instructions

  1. In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine. Add the cubed butter and pulse until the butter is incorporated and the size of peas. Add in buttermilk and pulse until the dough just comes together.

  2. Gather the dough into a ball and wrap it in plastic wrap. Refrigerate for about 1 hour.

  3. In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and a pinch of salt. Set aside.

  4. Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch thick.

  5. Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge. Chill in the refrigerator until ready to use.

  6. With the second pie crust, cut out 20 ½-inch long strips.

  7. Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.

  8. In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.

  9. Preheat the oven to 375 degrees F.

  10. Chill the pie in the refrigerator for about 30 minutes.

  11. Bake the pie for about 50 to 55 minutes, or until the crust is golden brown.

  12. Let pie sit at room temperature for at least 3 hours before serving.

Nutrition

  • Calories: 661.84kcal
  • Fat: 32.50g
  • Saturated Fat: 19.90g
  • Trans Fat: 1.24g
  • Monounsaturated Fat: 8.41g
  • Polyunsaturated Fat: 1.68g
  • Carbohydrates: 77.67g
  • Fiber: 4.71g
  • Sugar: 31.31g
  • Protein: 8.71g
  • Cholesterol: 108.89mg
  • Sodium: 690.40mg
  • Calcium: 74.29mg
  • Potassium: 382.35mg
  • Iron: 1.36mg
  • Vitamin A: 294.20µg
  • Vitamin C: 13.92mg
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