Peach-Blackberry Pie

Name: Peach-Blackberry Pie
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters blackberries; 591 milliliters all-purpose flour, plus more for dusting; 79 milliliters granulated sugar; 2 Tbsps granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 2 Tbsps heavy cream; 59 milliliters cornstarch or instant tapioca; 79 milliliters packed light brown sugar; 2 Tbsps peach eau de vie (brandy); 1 kilograms mixed yellow and white peaches, peeled, pitted and sliced 1/2 inch thick; 2 Tbsps cassis liqueur; 1 teaspoons salt; 118 milliliters cold shortening, cut into pieces; 2 Tbsps turbinado sugar; 2 Tbsps cold unsalted butter, cut into small pieces; 10 Tbsps (1 1/4 sticks) cold unsalted butter, cut into 1/2-inch cubes

Peach-Blackberry Pie might be just the dessert you are searching for. One portion of this dish contains approximately 5g of protein, 26g of fat, and a total of 495 calories. This recipe serves 10. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. If you have blackberries, brown sugar, granulated sugar, and a few other ingredients on hand, you can make it.

Instructions

Combine the flour, granulated sugar and salt in a food processor and pulse a few times. Scatter the butter and shortening over the flour mixture and pulse until it resembles coarse meal. Gradually add 4 to 7 tablespoons ice water, pulsing until the dough just comes together.

Ingredients you will need

Granulated Sugar

Shortening

Water

Butter

Dough

All Purpose Flour

Salt

Equipment you will use

Food Processor

Remove the dough from the machine and lightly knead on a flat surface to form a disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour. Position a rack in the bottom of the oven and preheat to 375 degrees F.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Oven

Combine the peaches, brown and granulated 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 in a separate bowl.

Ingredients you will need

Blackberries

Corn Starch

Eau De Vie

Cinnamon

Peach

Tapioca

Creme De Cassis

Ginger

Nutmeg

Equipment you will use

Bowl

Let sit 10 minutes, then use a slotted spoon to spoon the berries into the peach mixture and toss. Divide the chilled dough in half and roll out each half into a 13-to-14-inch round on a lightly floured surface.

Ingredients you will need

Berries

Dough

Peach

Roll

Equipment you will use

Slotted Spoon

Transfer one of the rounds to 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 (about 1/4 cup). Scatter the butter over the top.

Ingredients you will need

Butter

Crust

Fruit

Equipment you will use

Slotted Spoon

Bowl

Roll up the remaining dough round on the rolling pin, then unroll it on top of the filling. Trim the edges of both crusts to a 3/4-inch overhang. Fold the edges over; press to seal and crimp the edges.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Cut 6 slits in the top crust to allow steam to escape.

Ingredients you will need

Crust

Brush the top of the pie with the cream and sprinkle with the turbinado sugar.

Ingredients you will need

Turbinado Sugar

Cream

Place the pie on a baking sheet and bake on the bottom oven rack until the crust is golden and the juices bubble thickly through the slits, 1 hour, 20 minutes to 1 hour, 30 minutes. (Cover the crust's edge with foil if it browns too quickly.)

Ingredients you will need

Crust

Equipment you will use

Baking Sheet