Blackberry Peach Pie Recipes

PEACH-BLACKBERRY PIE

Steps:

• 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.
• 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.

PEACH BLUEBERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

PEACH AND BLACKBERRY PIE RECIPE BY TASTY

Steps:

• In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine.
• Add the cubed butter and pulse until the butter is incorporated and the size of peas.
• Add the buttermilk and pulse until the dough just comes together.
• Gather the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
• In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and pinch of salt. Set aside.
• Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch (3 cm) thick.
• Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge. Chill in the refrigerator until ready to use.
• With the second pie crust, cut out 20 ½-inch (1 cm) long strips.
• Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
• In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.
• Preheat the oven to 375˚F (190˚C).
• Chill the pie in the refrigerator for 30 minutes.
• Bake the pie for 50 to 55 minutes, or until the crust is golden brown.
• Let pie sit at room temperature for at least 3 hours before serving.
• Enjoy!

PEACH BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
• Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

PEACH-BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter.
• Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.

BLACKBERRY PEACH CRISP

Steps:

• Heat oven to 375°. Place blackberries in large bowl. Sprinkle with cornstarch; toss until blackberries are coated. Carefully stir in peaches.
• Place fruit in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients until crumbly; sprinkle over fruit.
• Bake about 30 minutes or until topping is golden brown and fruit is tender.

BLACKBERRY PEACH PIE

Steps:

• Prepare the Pie Dough (Morning Before Serving or Prepped the Day Before): Combine the all-purpose flour, sugar, and salt in the bowl of a stand mixer. Note: If you do not own a stand mixer, you can prepare the dough in a large food processor or by hand using a pastry cutter.
• Using the paddle attachment, mix the dry ingredients for 5 to 10 seconds over low speed. Over low speed, slowly add the cold cubed unsalted butter, a few pieces at a time, until the butter has broken into a mixture of larger and smaller size pieces (similar to 'broken walnut pieces'). Add the vinegar and slowly add the ice water (you will most likely need to use all of it or a touch more, but this will depend on humidity) until the dough just barely holds together. It will look relatively dry and shaggy in the bowl, but if the dough can hold together when squeezed with your palm, it is ready.
• Transfer the pie to a large gallon-size Ziplock bag (this helps lessen the warmth from your hands from transferring to the dough) and using the open ends and sides of the bag, press the dough together into a ball using the heels of your hand.
• Remove the pie dough from the bag and using a sharp knife, cut the dough into two equal-sized pieces. Flatten each piece into a round disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or, ideally, overnight.
• Blanch the Peaches, Shape Pie Dough, and Preheat the Oven: Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper or foil. Set aside.
• Bring a large pot of water to a boil. Set aside a large ice bath near the stove. Using a paring knife, make a small shallow 'X' incision onto the bottom of each peach and carefully drop into the boiling water. Allow the peaches to blanch for roughly a minute (depending on the ripeness of your peaches) or until the skins begin to slightly peel away from the flesh. Using a skimmer or large spoon, transfer the peaches to the ice bath (this will prevent them from cooking any further) until cool enough to handle. Transfer to a paper towel-lined plate and set aside.
• Meanwhile, remove one disc of chilled pie dough from the fridge. Allow it to sit at room temperature for 5 to 10 minutes. On a well-floured countertop and using a lightly floured rolling pin, roll the dough until it roughly a 12-inch disc that is roughly ⅛-inch thick. Lift and transfer to a 9-inch pie pan (equipment note: I recommend heavy ceramic) pressing it into the edges of the pan without stretching the dough. Using a knife or kitchen scissors, trim any remaining dough overhang to just one inch. Brush off any excess flour with a pastry brush and place the pie pan in the freezer for 10 minutes or cover tightly with plastic wrap and refrigerate for up to 30 minutes. Remove the remaining pie dough disc from the fridge, unwrap, and roll into a 12-inch diameter disc that is roughly ⅛-inch thick or less. Place the dough between two sheets of plastic wrap or parchment paper and chill in the fridge while you prepare the pie filling.
• Prepare the Pie Filling: Using a pairing knife, carefully peel the skin from the blanched peaches, remove the pits, and cut into ½-inch thick wedges. Transfer the peach wedges to a large mixing bowl and add the blackberries, brown sugar, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss gently to combine.
• Remove the pie pan from the freezer and add the peach blackberry filling. Remove the rolled top crust pie dough from the refrigerator and place over the fruit filling, tucking the overhang of the top crust over and then under the bottom crust overhang. Press and crimp the edges of the crust as desired.
• Using a sharp paring knife, cut several 2-inch slashes into the top crust. Set the assembled pie in the freezer to chill for 20 minutes (or alternatively, cover with plastic wrap and refrigerate for up to 1 hour). This will allow the pie dough to relax, the butter to chill, and helps prevent shrinking during baking.
• Bake: Brush the top crust with heavy cream and sprinkle with sparkling sugar and set the pan on top of the lined sheet pan. Bake for 15 minutes. Reduce the oven temperature to 400°F (205°C) and bake for an additional 15 to 20 minutes or until the pie crust is lightly golden. Reduce the heat to 350°F (175°C) and continue to bake until deeply golden brown, an additional 25 to 35 minute. The filling should be lightly bubbling. Transfer the pie to a wire rack and allow to cool for at least 2 to 3 hours before slicing. Serve slightly warm or at room temperature with vanilla ice cream or whipped cream.

BLACKBERRY PEACH PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
• Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
• Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.

PEACH-BLACKBERRY PIE

Steps:

• Make the crust: 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. 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.
• Make the filling: 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. 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. 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. 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. Cut 6 slits in the top crust to allow steam to escape. Brush the 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 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.) Let the pie cool about 3 hours before serving. Photograph by Steve Giralt

PEACH BERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cornstarch, salt and nutmeg. Add fruit and vanilla; toss to mix. Let stand for 15 minutes, stirring occasionally. , Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

PEACH BLACKBERRY PIE

Steps:

• 1. Prepare the pie dough as directed through Step 4, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and place it on a plate. Wrap both crusts and chill until ready to use.
• 2. Combine the peaches, blackberries, lemon juice and salt; set aside. Combine the ginger, flour and brown sugar; toss with the fruits. Let rest for 1 hour. Preheat the oven to 350°F.
• 3. Combine the egg white and water in a small bowl. Remove the pie crusts from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess. Add the fruit filling, mounding the peaches in the center.
• 4. Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mixture. Sprinkle lightly with the granulated sugar.
• 5. Place the pie on the center rack of the oven and bake until it is golden and the juices are bubbling, about 60 to 70 minutes. Let the pie cool on a rack before serving just slightly warm or at room temperature.

BLACKBERRY AND PEACH PIE

Steps:

• For the crust:.
• 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. A.
• dd 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°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.

BLACKBERRY-PEACH COBBLER

Steps:

• Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
• Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
• In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
• Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
• Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.