Peach Blackberry Pie Ice Cream Recipes

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PEACH-BLACKBERRY PIE



Peach-Blackberry Pie image

Provided by Bobby Flay

Categories     dessert

Time 5h45m

Yield 1 9-inch deep dish pie

Number Of Ingredients 19

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
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

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 ICE CREAM PIE



Peach-Blueberry Ice Cream Pie image

The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.

Categories     Milk/Cream     Dairy     Ginger     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Frozen Dessert     Blueberry     Summer     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 9

6 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream
2 cups fresh blueberries, divided
1/3 cup sugar
1/4 cup fresh lemon juice
1 pint peach ice cream, softened in refrigerator for 20 minutes
2 cups whipped cream (made from 1 cup heavy cream)
1/4 cup chopped crystallized ginger

Steps:

  • Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9" pie dish. Chill until firm, at least 30 minutes.
  • Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
  • Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10-15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.
  • Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD: Pie can be made 2 days ahead. Cover and keep frozen.
  • Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.

PEACH-BLACKBERRY PIE



Peach-Blackberry Pie image

Provided by Bobby Flay

Time 3h20m

Yield 8-10 servings

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cold shortening, cut into pieces
3 pounds mixed yellow and white peaches, peeled, pitted and sliced 1/2 inch thick
1/3 to 1/2 cup packed 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 nutmeg
2 tablespoons peach eau de vie (brandy)
1/4 cup cornstarch or instant tapioca
1 cup blackberries
2 tablespoons cassis liqueur
2 tablespoons cold unsalted butter, cut into small pieces
2 to 3 tablespoons heavy cream
2 to 3 tablespoons turbinado sugar

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-BLACKBERRY CRUMBLE



Peach-Blackberry Crumble image

This is my favorite way to use wild blackberries. I like to serve this dessert on top of vanilla ice cream.

Provided by thebrokelifeorg

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 10

3 medium (2-1/2" dia) (approx 4 per lb)s ripe peaches, peeled and sliced
¼ cup white sugar
⅛ cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon grated lemon zest
2 cups fresh blackberries
2 ¼ cups all-purpose flour
1 ½ cups unpacked light brown sugar
¼ teaspoon ground cinnamon
1 cup unsalted butter, softened, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine peaches, white sugar, flour, lemon juice, and lemon zest in a large bowl. Mix until peaches are evenly coated. Add blackberries and stir gently until combined. Pour fruit mixture into a 9-inch pie pan.
  • Combine flour, brown sugar, and cinnamon for crumble in a separate bowl. Cut in butter using a pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over the filling.
  • Bake in the preheated oven until golden brown and bubbly, 40 to 45 minutes.

Nutrition Facts : Calories 491.5 calories, Carbohydrate 67.2 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 14.6 g, Sodium 13.3 mg, Sugar 36.7 g

BLACKBERRY PEACH PIE



Blackberry Peach Pie image

You can't go wrong with blackberries, peaches, and some spices.

Provided by Carrera

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

3 cups fresh blackberries
3 fresh peaches - peeled, pitted, and sliced
3 tablespoons cornstarch
¾ cup white sugar
1 double crust ready-to-use pie crust
2 tablespoons butter, melted
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 48 g, Cholesterol 7.6 mg, Fat 18.2 g, Fiber 4.9 g, Protein 3.6 g, SaturatedFat 5.6 g, Sodium 255.2 mg, Sugar 21.4 g

PEACH BLACKBERRY PIE ICE CREAM



Peach Blackberry Pie Ice Cream image

This is based on my favorite Peach Blackberry Pie recipe, originally from Victoria magazine's Christmas book. I love it, but in summer, I never feel like making pie. This variation came to me, and is amazing.

Provided by livimeikle

Categories     Ice Cream

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups chopped ripe peaches
2 cups blackberries (fresh or frozen)
1 1/2 cups sugar, divided
2 tablespoons lemon juice
1 teaspoon ground cinnamon
2 large eggs
2 cups heavy cream or 2 cups whipping cream
1 cup milk

Steps:

  • Combine the peaches, blackberries, lemon juice and 3/4 c sugar in a bowl.
  • Cover and refrigerate for 1 hour, stirring every 15 minutes.
  • Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
  • Slowly whisk in 3/4 cup of sugar until completely blended.
  • Remove the fruit mixture from the fridge, drain the juice into another bowl and set aside. Return fruit to the fridge.
  • Add the juice mixture, cream, milk and cinnamon to eggs and whisk to blend completely.
  • Pour into your ice cream maker and freeze according to the ice maker's directions.
  • When the ice cream is almost frozen (about 2 minutes before it is done) add the fruit and continue freezing until it is ready.

Nutrition Facts : Calories 335.9, Fat 19.7, SaturatedFat 11.8, Cholesterol 105.8, Sodium 44.9, Carbohydrate 38.7, Fiber 2.1, Sugar 34.1, Protein 3.7

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Top Asked Questions

How do you make a blackberry peach pie?
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.
What is the best recipe for peaches and blackberries?
In a bowl, toss together the peaches, blackberries, granulated sugar, and cornstarch; set aside. In a second bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
How do you make peach cobbler with blackberries?
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.
What is the best recipe to make a peach cake?
In a bowl, toss together the peaches, blackberries, granulated sugar, and cornstarch; set aside. In a second bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cream until just combined. Spread the fruit mixture in the bottom of the prepared pan.

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