| Level: | Intermediate |
| Total: | 5 hr 45 min |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Cook: | 1 hr 30 min |
| Yield: | 1 9-inch deep dish pie |
Ingredients
- 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
Instructions
- 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.
Reviews
This was a great recipe- it might have been because of the blackberries I got today from our local farmers market. The filling ended up perfect and the flavors really complimented each other- definitely a step up from your standard blackberry pie
Great recipe! I opted just to do a fresh peach pie & reduced the sugar content. It was delicious!!!
Really great pie. We used a different crust — our family recipe — so I can’t speak to that.
We left out cassis and the peach liquor as well — maybe it wasn’t the best idea bc we didn’t get super in your face peach flavor that I thought we would?
This pie was still excellent. We loved every bite.
We left out cassis and the peach liquor as well — maybe it wasn’t the best idea bc we didn’t get super in your face peach flavor that I thought we would?
This pie was still excellent. We loved every bite.
I love this idea for pie filling! I probably shouldn’t review as I didn’t totally follow the recipe. But it was sooo good I just have to share……
I did use peach brandy and cassis. I cut wayyyy back on other flavorings as I really wanted the fruits to pop. I used only 1/8 tsp of cinnamon and 1/8 tsp of ginger and no nutmeg- they became subtle background flavors. This pie was devoured with rave reviews by my very picky gourmet family.
I did use peach brandy and cassis. I cut wayyyy back on other flavorings as I really wanted the fruits to pop. I used only 1/8 tsp of cinnamon and 1/8 tsp of ginger and no nutmeg- they became subtle background flavors. This pie was devoured with rave reviews by my very picky gourmet family.
Tried this the first time around with all shortening (the butter shortning type) and it was an unmitigated disaster. No flake in the crust (weirdly) and it needed more sugar. Bagged it and tried it again as written. The second was much better, but I wish the bottom crust was a little flakier than it was. The top (which I latticed) was perfect.
The filling was a big hit. The peaches I used were not as ripe as they could have been, so it suffered a little in sweetness (which some people who ate it loved).
If I were to make it again, I would add two additional peaches (really sweet ripe ones) and use a lighter touch on the bottom crust. Sure smelled wonderful while baking! Thanks, Bobby!
The filling was a big hit. The peaches I used were not as ripe as they could have been, so it suffered a little in sweetness (which some people who ate it loved).
If I were to make it again, I would add two additional peaches (really sweet ripe ones) and use a lighter touch on the bottom crust. Sure smelled wonderful while baking! Thanks, Bobby!
I just used the pie crust recipe. It was tasty, but one of the crankiest pie crusts I’ve wrestled with. I think those recipes that use 1 egg are easier to handle.
Delicious! Crust was perfect and flaky, filling was sweet (but not too sweet and tart and flavorful. I was looking for something unique. Everyone enjoyed it at our Easter dinner. I substituted both liquors, I used some brandy and Sailor Jerry’s (haha and I don’t think it made much of a difference. I also used frozen peaches and berries that I already had (especially since neither fruit is in season and readily available here in Spring. Perfect with sweetened, vanilla whipping cream. Thanks!
The best pie I’ve ever made!
You can “google” for answer. Type ’10 tablespoons of butter’. You will get several answers to choose from in measurements of tablespoons, cups, ounces, etc. in a stick of butter.
10 tablespoons does not equal 1 1/4 sticks of butter…does anyone know which is the correct amount of butter?