Peach-Blackberry Pie

Peach-Blackberry Pie
Peach-Blackberry Pie might be a good recipe to expand your dessert recipe box. One serving contains 603 calories, 6g of protein, and 32g of fat. This recipe serves 8. If you have heavy cream, peach eau de vie, granulated sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 5 hours and 45 minutes.

Instructions

1
Watch how to make this recipe.
2
Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
Equipment you will use
Food ProcessorFood Processor
BowlBowl
3
Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal.
Ingredients you will need
ShorteningShortening
ButterButter
All Purpose FlourAll Purpose Flour
4
Add the water a few tablespoons at a time and pulse until the dough just comes together.
Ingredients you will need
DoughDough
WaterWater
5
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.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
6
Preheat oven to 375 degrees F.
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OvenOven
7
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.
Ingredients you will need
BlackberriesBlackberries
Corn StarchCorn Starch
Eau De VieEau De Vie
CinnamonCinnamon
PeachPeach
TapiocaTapioca
Creme De CassisCreme De Cassis
GingerGinger
NutmegNutmeg
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BowlBowl
8
Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.
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BerriesBerries
PeachPeach
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Slotted SpoonSlotted Spoon
9
Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round.
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DoughDough
RollRoll
10
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.
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CrustCrust
FruitFruit
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Slotted SpoonSlotted Spoon
11
Add some of the juices that have accumulated in the bowl. Scatter the butter over the top.
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ButterButter
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BowlBowl
12
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.
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DoughDough
PeachPeach
RollRoll
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Rolling PinRolling Pin
13
Cut 6 slits in top crust to allow steam to escape.
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CrustCrust
14
Brush top of the pie with the cream and sprinkle with the turbinado sugar.
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Turbinado SugarTurbinado Sugar
CreamCream
15
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.
Ingredients you will need
CrustCrust
Equipment you will use
Baking SheetBaking Sheet
OvenOven
Aluminum FoilAluminum Foil
DifficultyExpert
Ready In5 hrs, 45 m.
Servings8
Health Score4
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