I like your peaches 😉
There’s not much that needs to be said for pie. It speaks for itself—which is perfect because your pie hole should be stuffed.
This Peach and Blackberry Pie is good with a capital U. You can make her with frozen or fresh fruit. It’s the perfect dessert for when you just want some pie like a normal person.
Peach and Blackberry Pie + Homemade Pie Crust
Ingredients
For the Peach and Blackberry Pie Filling:
- 10 oz (3-4) Peaches, fresh or frozen
- 18 oz (4 cups) Blackberries, fresh or frozen
- ½ cup white sugar
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 4 tablespoons cornstarch
For the Homemade Pie Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 12 tablespoons frozen butter
- 6 to 8 tablespoons cold water
Instructions
For the Peach and Blackberry Filling:
- Combine: In a large bowl, combine the blackberries, peaches, white sugar, brown sugar, vanilla extract, almond extract, and cornstarch. Stir until evenly mixed.
- Marinate: Allow the fruit to sit while you prepare your pie crust. If using frozen fruit, stir occasionally until it thaws. If using fresh fruit, stir a few times over at least 30 minutes to release the juices.
For the Homemade Pie Crust:
- Prepare the Butter: Grate the frozen butter into a bowl and return it to the freezer while you prepare the other ingredients.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour and salt. Add the frozen, grated butter to the flour mixture and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Water: Add cold water one tablespoon at a time, mixing after each addition until the dough just holds together.
- Shape and Chill: Form the dough into a ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes or overnight if prepping ahead.
- Split the Dough: Once chilled and ready to bake, divide the dough in half. Roll one half into a circle large enough to fit a 9-inch pie plate. Place the crust in the pie plate.
Assembling and Baking the Pie:
- Get the Oven Hot: Preheat the oven to 375°F (190°C).
- Fill the Pie: Pour the prepared peach and blackberry filling into the pastry-lined pie plate.
- Top the Pie: Roll out the second half of the dough into a 10-inch circle. For a lattice top, slice the dough into ten strips and weave them over the filling. For a full top crust, lay the rolled-out dough over the filling, pinch the edges to seal, and cut five slits to allow steam to escape.
- Bake: Place the assembled pie in the oven and bake for 40 minutes, or until the crust is golden and the filling is bubbling.
- Cool and Serve: Allow the pie to cool before serving. Enjoy it with a scoop of vanilla ice cream or whipped cream.
Note: If you are making fresh whipped cream, add a splash of whiskey to the classic vanilla and sugar sprinklings. It is delightful with this pie. If you were not planning on making fresh whipped cream, you should.
November 2024 in Haines, Alaska
Servings: 8 slices
Cook Time: 40 minutes
Total Time: 1 hour and 10 minutes
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