Recipe courtesy of Bobby Flay
Save Recipe Print
Peach-Blackberry Pie
Total:
3 hr 20 min
Prep:
1 hr 50 min
Cook:
1 hr 30 min
Yield:
8-10 servings
Level:
Intermediate
Total:
3 hr 20 min
Prep:
1 hr 50 min
Cook:
1 hr 30 min
Yield:
8-10 servings
Level:
Intermediate

Ingredients

For the Crust: 
For the Filling:

Directions

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

More from:

Summer Parties

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Food Network Kitchen

Meat Pies

Recipe courtesy of Ree Drummond

Cherry Pie

Recipe courtesy of Peter Sterk

Pecan Pie

Recipe courtesy of Ree Drummond

Spinach Pie

Recipe courtesy of Ina Garten

Spaghetti Pie

Recipe courtesy of Katie Lee

Rigatoni Pie

Recipe courtesy of Food Network Kitchen

Pie Crust

Recipe courtesy of Alton Brown

Pretzel Pot Pie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword