Food Network: Peach-Blackberry Pie

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Peach-Blackberry Pie
Recipe courtesy Bobby Flay

Ingredients
Crust:
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

Filling:
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

For the crust:

Directions
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.

Ingredients
For the filling:

Directions
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.