Best Blackberry And Peach Pie Recipes

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PEACH AND BLACKBERRY PIE RECIPE BY TASTY



Peach And Blackberry Pie Recipe by Tasty image

Here's what you need: flour, sugar, salt, unsalted butter, buttermilk, peach, blackberry, brown sugar, bourbon, cornstarch, lemon zest, ground cinnamon, salt, egg, water, turbinado sugar

Provided by Tasty

Categories     Desserts

Yield 6 servings

Number Of Ingredients 16

2 ½ cups flour
2 tablespoons sugar
salt, to taste
16 tablespoons unsalted butter, chilled and cubed
½ cup buttermilk, chilled
1 ½ lb peach, pit removed and sliced into 8 wedges
1 cup blackberry
½ cup brown sugar, lightly packed
2 tablespoons bourbon, or 1 tbsp of vanilla extract
3 tablespoons cornstarch
1 tablespoon lemon zest
1 teaspoon ground cinnamon
salt, to taste
1 egg
2 teaspoons water
turbinado sugar

Steps:

  • 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 the buttermilk and pulse until the dough just comes together.
  • Gather the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
  • In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and pinch of salt. Set aside.
  • Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch (3 cm) thick.
  • 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.
  • With the second pie crust, cut out 20 ½-inch (1 cm) long strips.
  • Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
  • 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.
  • Preheat the oven to 375˚F (190˚C).
  • Chill the pie in the refrigerator for 30 minutes.
  • Bake the pie for 50 to 55 minutes, or until the crust is golden brown.
  • Let pie sit at room temperature for at least 3 hours before serving.
  • Enjoy!

Nutrition Facts : Calories 596 calories, Carbohydrate 66 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 24 grams

BLACKBERRY AND PEACH PIE



Blackberry and Peach Pie image

This recipe is from Bobby Flay's Throwdown. It looked great and lots of spectators liked how it tasted. I can't wait to try it.

Provided by Xexe383

Categories     Dessert

Time 1h45m

Yield 1 9inch pie

Number Of Ingredients 20

2 1/2 cups all-purpose flour, plus more
all-purpose flour, for rolling
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled vegetable shortening, cut into pieces
4 -7 tablespoons ice water, if needed (or more)
3 lbs mixed yellow and white peaches, peeled, pitted, sliced about 1/2-inch thick
1/3-1/2 cup light brown sugar
1/3-1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground fresh nutmeg
2 tablespoons peach liqueur
1/4 cup cornstarch or 1/4 cup tapioca
1 cup fresh blackberries
2 tablespoons blackberry brandy or 2 tablespoons blackberry liqueur
2 tablespoons cold butter, cut into small pieces
2 -3 tablespoons heavy cream
2 -3 tablespoons turbinado sugar

Steps:

  • For the crust:.
  • Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
  • Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal. A.
  • dd the water a few tablespoons at a time and pulse until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 375°F.
  • For the filling:.
  • Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined.
  • Toss the blackberries with the cassis. Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.
  • Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate.
  • Spoon the fruit into the crust using a slotted spoon. Add some of the juices that have accumulated in the bowl.
  • Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang.
  • Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar.
  • 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. Cool pie 3 hours.

Nutrition Facts : Calories 4737.8, Fat 259.6, SaturatedFat 125.1, Cholesterol 407.5, Sodium 1395.5, Carbohydrate 580.3, Fiber 39.1, Sugar 284.9, Protein 49.2

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