Food Network: Peach-Blackberry Pie

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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.