Blackberry Peach Pie

Hmm…pie.  Apart from the annual pie fest that occurs every Thanksgiving, pies do not make nearly enough appearances in my life.  Last weekend, I set out to change all of that by tackling a homemade pie.

blackberry peach pie

This doesn’t happen often, as I usually leave the pie making to my older sister, who has been dubbed the “Pie Queen” in my family.  Despite making countless tarts and even tackling homemade puff pastry in school, pie dough continues to intimidate me.  And for good reason…

For one, pie dough is a very controversial subject.  One the one hand, you have the people who profess that shortening is the key to great, flaky pie crusts.  Then you have those in the “100% butter camp”, and of course, the less common group that swears by the use of lard, which is obviously much harder to come by these days.

blackberry peach pie

Intimidating, right?  Of course, now that I bring this all up, you are probably wondering where I fit in all of this.  I’m in the 100% butter camp, but for different reasons than you may assume.  I’m not a shortening girl—never have been, never will be.   Shortening is sketchy to me.  Mostly due to the fact that I can’t even pronounce half of the ingredients on the back of the container.

It also doesn’t offer up that nostalgic image I believe we all associate with pie-making (part of its appeal to begin with)—as silly as that may sound.  “Aaahh, remember the good ‘ol days when we used to crack open a cardboard container of Crisco?” Yeah…didn’t think so. 

blackberry peach pie

Despite my self-professed lack of pie-making experience (repeat that sentence 5 times in a row) , I think in the end, a great pie crust comes down to technique, patience, and practice—something I’m more than happy to acquire if it means I can eat more pie.

blackberry peach pie

Yield: 1 Large Pie

Prep Time: 2 hours and 15 minutes

Cook Time: 1 hour

Total Time: 3 hours and 15 minutes

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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

Directions:

Prepare Pie Dough:

  1. 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.
  2. 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.
  3. 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).
  4. Divide dough in half, wrap tightly in plastic wrap, and allow to chill in fridge for roughly 2 hours.

Prepare Filling:

  1. Preheat oven to 425 degrees Fahrenheit.  
  2. 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.
  3. Using paring knife, carefully peel skin from peaches and set aside.
  4. 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.
  5. In separate bowl, combine brown sugar, sugar, cinnamon, nutmeg, salt, and cornstarch. Add to fruit and stir to thoroughly coat. Set aside.

Assemble Pie:

  1. 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.
  2. Repeat procedure above with remaining dough to form top pie crust. Trim any overhang to the diameter of the pie dish.
  3. 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).
  4. Using a sharp paring knife, make several ~1 inch vents in pie dough.
  5. 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.
  6. 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.
  7. Serve warm with a big scoop of vanilla ice cream (or allow to cool completely if you prefer a thicker, less runny pie)!

Adapted from Smitten Kitchen.

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!

blackberry peach pie

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12 Responses to “Blackberry Peach Pie”

  1. #
    1
    Amanda — August 11, 2012 @ 1:56 am

    Wow what a stunning pie! My friend keeps asking me to make her an apple-peach pie, I'll have to show her this!

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    2
    Laura Dembowski — August 11, 2012 @ 4:07 pm

    Your pie looks great! I just posted Peach Blackberry Pie on my blog today. I have to say I am definitely in the butter and shortening pie crust camp because of the amazing texture i can't get otherwise. Here's the link to my pie in case your interested: http://piesandplots.net/peach-blackberry-pie/

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    3
    Vanessa @ Life Undeveloped — August 11, 2012 @ 4:54 pm

    That pie looks delicious!! I very rarely make pie at home because I know I will eat the entire thing myself and regret it later on! I agree with you. I'm in the 100% butter group.

  4. #
    4
    Laura @ Blogging Over Thyme — August 12, 2012 @ 2:27 am

    Amanda — That sounds like a great combination! I definitely wanted to take advantage of all the great peaches I've been finding at farmer's markets lately–I actually got the "bruised" ones (which were incidentally in very good shape) and only paid $99 cents a pound for them. Let me know if you try it!

    Laura — How ironic! Yours looks great, I'm very intrigued by your Throwdown crust. I've been very lucky with butter :)

    Vanessa — I know what you mean, I'm lucky (or am I? haha) to have another human being around to consume some of it, so I don't eat it all. Go butter!

  5. #
    5
    rebecca — August 14, 2012 @ 10:23 pm

    Really beautiful photos!

  6. #
    6
    Susan — August 16, 2012 @ 4:19 am

    This looks beautiful!!! I love pies and this combination is fantastic!!

  7. #
    7
    Laura @ Blogging Over Thyme — August 16, 2012 @ 12:42 pm

    Rebecca — Thank you! Means a lot.

    Susan — It was a great combination and I'm glad I added them at the last minute–definitely cut the sweetness of the peaches, which was great.

  8. #
    8
    Robin@GoodforthePalate — August 18, 2012 @ 2:35 pm

    This looks amazing. I must find someone to make me a pie crust.

    Your blog is beautiful.

  9. #
    9
    Laura @ Blogging Over Thyme — August 18, 2012 @ 3:44 pm

    Robin –Haha–it really isn't too bad, you just need to work quickly :) Thank you so much for your sweet words and for visiting! I really appreciate it.

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    10
    produce wholesaler — March 27, 2013 @ 6:58 am

    Such a yummy recipe on fruits as I think. I got to know about the Blackberry Peach Pie as well. I was looking forward for such kind of info and got it from your post. Thanks for this nice allocation and carry on your updates for us…..

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