Recipe courtesy of Bobby Flay
Episode: Pie
Print
Peach-Blackberry Pie
Total:
5 hr 45 min
Prep:
15 min
Inactive:
4 hr
Cook:
1 hr 30 min
Yield:
1 9-inch deep dish pie
Level:
Intermediate
Total:
5 hr 45 min
Prep:
15 min
Inactive:
4 hr
Cook:
1 hr 30 min
Yield:
1 9-inch deep dish pie
Level:
Intermediate

Ingredients

Crust:
  • 2 1/2 cups all purpose flour, plus more for rolling
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup chilled solid vegetable shortening, cut into pieces
  • 4 to 7 tablespoons ice water or more, if needed
Filling:
  • 3 pounds mixed yellow and white peaches, peeled, pitted, sliced about 1/2-inch thick
  • 1/3 to 1/2 cup light brown sugar
  • 1/3 to 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 eau de vie
  • 1/4 cup cornstarch or tapioca
  • 1 cup fresh blackberries
  • 2 tablespoons cassis
  • 2 tablespoons cold butter, cut into small pieces
  • 2 to 3 tablespoons heavy cream
  • 2 to 3 tablespoons turbinado sugar

Directions

Filling:

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. Add 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 degrees 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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Whiskey Buttermilk Pie with Fresh Whipped Cream and Tipsy Blackberries and Peaches

Recipe courtesy of Elizabeth Karmel

Cream Pie

Recipe courtesy of Kelsey Nixon

Blueberry Pie

Recipe courtesy of Alex Guarnaschelli

Berry Pie Pops (Pie on a Stick)

Recipe courtesy of Kelsey Nixon

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Rustic Pies/Galettes

Recipe courtesy of Kelsey Nixon

Bubby's Sour Cherry Pie

Recipe courtesy of Bubby's

Peach Pie Smoothie

Recipe courtesy of Ellie Krieger

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

So Much Pretty Food Here