02 October 2017

Blackberry Peach Pie Recipe

Late summer/early fall has some of the best produce I think. Stone fruits are dripping with sweetness and crisp apples and pears are ripening to replace them. The farmers markets are full of summer's last harvest and the first glimpses of fall. The peaches at the market a couple weeks ago smelled too good to resist and I ended up buying a heavy bag full. I do love eating peaches raw but had the itch to bake so I decided to make an easy blackberry and peach pie.

Blackberry Peach Pie Recipe

What You'll Need:

2 cups flour
1 tsp salt
2/3 cup shortening (I used 
8 TBS cold water
3 peaches
1 1/2 pints blackberries
1/4 cup sugar
2 TBS cornstarch
Juice of 1/2 a lemon
1 egg


Preheat oven to 375 degrees.

Prepare pie dough. In a bowl combine flour and salt. Using a fork cut in the shortening and then add water by tablespoon until a ball of dough forms. Split into two and wrap each ball of dough in plastic wrap. Slightly flatten with your hand and place in the fridge to chill.

While your pie dough chills prepare fruit. Bring a pot of water to boil and prepare an ice bath in a large bowl. Submerge peaches and let boil for 5 minutes. Promptly remove and place peaches in ice bath to cool down. You should be able to easily peel the skin from the peaches now using a small knife. Once you start the skin should peel right off even with just your fingers. If the skin does not want to peel, place peaches back into boiling water for a couple more minutes and try again. 

Dice peeled peaches and place in a large bowl. Add blackberries, cornstarch, sugar, and lemon juice. Mix well and set aside.

On a floured surface roll out each batch of pie dough. Make sure that you can flip your pie plate upside down onto the dough and still have 1-2 inches of dough around the edge. Line pie plate with one round of dough. 

Pour fruit mixture into pie.

For the top of the pie you can choose how you want it to look. The easiest option to simply lay the second batch of rolled out pie dough on top of the fruit, pinch the edges together, and cut an X in the center. I chose a lattice weave and with extra dough made leaves and peaches as decoration. To make the leaves, I used a Christmas light cookie cutter and then scored the leaf pattern using a paring knife. For the peaches I used a circle cookie cutter and notched a "v" shape at the top and added detail with a paring knife. 

I took a corkscrew to the edges of the pie and stamped the edges to create more detail around the edge of the pie.

In a small bowl beat 1 egg and brush on top of pie crust. Cover loosely with foil and bake for 45 minutes. Remove foil and continue to bake until crust is golden brown and fruit is bubbly or about 5-10 minutes more.

Let pie cool and serve. 

Makes 1 9inch pie.

1 comment

  1. This is beautiful and I can't wait to make it for the hubby!


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