Peach & Blackberry Pie
I couldn’t let the summer pass by without baking a peach pie – never mind that we got 10 peaches on one tree and only 3 on the other. Peaches are everywhere right now! Since our blackberry canes really outdid themselves this year I felt they deserved a place in this pie, plus, peaches and blackberries bake together to make the prettiest pink/purple color.
To make the crust peaches, I used a circle cookie cutter and made indentions with a knife. I used a leaf shaped cutter for the leaves and made the veins with a knife, as well.
Let this pie sit for a few hours before serving so that the fruit has time to cool a bit and set up – otherwise you will be serving up a drippy mess! I love to serve pie with a scoop of vanilla ice cream, but it is delicious on it’s own too 😉
- FOR THE CRUST:
- 2½ cups White Whole Wheat Flour or AP Flour
- 3 tablespoons fine Cane Sugar
- ¼ teaspoon Sea Salt
- ¼ cup Shortening
- 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
- ¼ cup + Ice Water
- FOR THE FILLING:
- 6 Peaches, pitted and sliced
- 2 cups Blackberries
- Juice of ½ a large Lemon
- 1 cup Turbinado or Demerara Sugar
- 3 tablespoons Tapioca Starch or 2 tablespoons Cornstarch
- 1 egg, beaten
- FOR THE CRUST:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Close the lid and pulse the mixture a few times until blended together.
- Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
- Divide the dough in half, wrap up one half and set aside.
- Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1½-2 inches larger in circumference than your pie dish.
- Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough so that it evenly hangs over the edge about ½ inch.
- Set aside and make the pie filling.
- FOR THE FILLING:
- Place the peaches, blackberries, lemon juice, tapioca starch, and sugar in a large bowl. Toss to coat - tapioca starch should dissolve.
- Spoon the mixture evenly into the dough lined pie dish.
- Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of ⅛".
- Use dough to make the top crust as desired. Seal the edges of the crust as desired.
- Brush beaten egg over the top of the pie crust.
- Cover the top of the pie with tin foil very carefully and bake on the middle rack of an oven at 375 degrees for 45-50 minutes.
- Remove the tin foil and continue baking the pie until the filling is bubbling(another 10-15 minutes). The center of the filling should be thick and gel-like.
- Remove from the oven and let cool.
- Serve warm or at room temperature, preferably with ice cream =)
Oh my goodness. So beautiful and must be delicious! Do you weave the lattice on the pie? I’ve done lattice but never as small and pretty as yours.
Wow! This is one of the prettiest pies I’ve seen! The effort you put into it! Love it 🙂
Oh my oh my, what a delightful pie!!!
Seriously, I saved you pie photo simply because it is a work of art! And then we got to talk about that peach blackberry pie. What a stunner.
I loved your post so much I shared it with a great Facebook group called Pie Nation. Ha, ha, maybe you are a member??? It is a fabulous group of generous, kind pie lovers who I know will swoon over your pie artistry.
Thanks for sharing your talents!
Cheers,
Anne
Wow Kayley! I saw this on your Instagram the other day, and had to check it out. This pie looks like a piece of art!
And I love the combo of peaches and blackberries. So beautifully done!
I’ve got a whole bucket of blackberries left and they need to be used, so I think I’m gonna try to make this beauty ASAP!