Blackberry Peach Pie

Blackberry Peach Pie

  Ready in : 45 mins

If you have about 45 minutes to spend in the kitchen, Blackberry Peach Pie might be an amazing dairy free recipe to try. One serving contains 280 calories, 5g of protein, and 3g of fat. For $1.99 per serving, you get a dessert that serves 10. 1 person were impressed by this recipe. If you have ground cinnamon, blackberries, gratings of nutmeg, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 44%, this dish is solid. Similar recipes are Peach-Blackberry Pie, Peach Blackberry Pie, and Peach-Blackberry Pie.

Ingredients

all purpose flour

all purpose flour

1.5 cups

blackberries

blackberries

4 cups

lightly brown sugar

lightly brown sugar

0.25 cup

butter

butter

1 tablespoon

cornstarch

cornstarch

2 tablespoons

granulated sugar

granulated sugar

0.25 cup

ground cinnamon

ground cinnamon

0.75 teaspoon

ice water

ice water

0.5 cup

juice of lemon

juice of lemon

0.5

gratings of nutmeg

gratings of nutmeg

9 servings

blackberry peach pie

blackberry peach pie

10 servings

peaches

peaches

3 lbs

salt

salt

1 pinch

Cooking in Steps

  1. 1
    -Prepare Pie Dough-

    pie dough

    pie dough

  2. 2
    Combine flour, salt, and sugar in large bowl. Meanwhile, cut up cold butter into cubes and place in separate bowl.

    butter

    butter

    all purpose flour

    all purpose flour

    sugar

    sugar

    salt

    salt

    bowl
    bowl
  3. 3
    Place both in freezer for 5-10 minutes to chill.

  4. 4
    Remove butter and flour from freezer. Working quickly, use a pastry cutter (or your fingers) to incorporate butter into dry ingredients until butter resembles the size of small peas.Using a spatula, slowly stir in ice water. Using hands, knead dough together briefly to form a ball (add an additional tablespoon of water at a time, if more is required).Divide dough in half, wrap tightly in plastic wrap, and allow to chill in fridge for roughly 2 hours.Prepare filling (see below) and preheat oven to 425 degrees.After dough has chilled, remove one disc of dough (roll bottom pie crust first).

    water

    water

    pie crust

    pie crust

    butter

    butter

    dough

    dough

    all purpose flour

    all purpose flour

    peas

    peas

    roll

    roll

    wrap

    wrap

    pastry cutter
    pastry cutter
    plastic wrap
    plastic wrap
    spatula
    spatula
    oven
    oven
  5. 5
    Place dough on a well floured surface, dust with more flour, and roll out evenly into a large, roughly 12-13 diameter discrotating the dough continuously as you go. Fold into quarters and transfer to pie dish to unfold. Using knife or kitchen scissors, trim any remaining overhang to one inch.

    dough

    dough

    all purpose flour

    all purpose flour

    roll

    roll

    kitchen scissors
    kitchen scissors
    pie form
    pie form
    knife
    knife
  6. 6
    Brush off any excess flour with a pastry brush.Repeat procedure above with remaining dough to form top pie crust. Trim any overhang to the diameter of the pie dish.Fold the rim of the bottom crust over the top and crimp using a fork or your fingertips (for more detailed instructions, read this tutorial).Using a sharp paring knife, make several ~1 inch vents in pie dough.

    pie crust

    pie crust

    pie dough

    pie dough

    dough

    dough

    all purpose flour

    all purpose flour

    pastry brush
    pastry brush
    pie form
    pie form
    knife
    knife
  7. 7
    Place pie dish on foil-lined baking sheet (this prevents any juices from overflowing onto your oven floor and creating a smoke-filled kitchen) and bake for roughly 20 minutes.Turn down temperature to 375 degrees and continue to bake for another 30-40 minutes until crust is golden brown. **If crust is beginning to brown too quickly, cover with a foil tent for remainder of baking time.

    baking sheet
    baking sheet
    oven
    oven
    pie form
    pie form
    aluminum foil
    aluminum foil
  8. 8
    Serve warm with a big scoop of vanilla ice cream (or allow to cool completely if you prefer a thicker, less runny pie)!-Filling-Bring medium saucepan of water to boil. Using a paring knife, make a small X on the bottom of each peach and carefully drop into boiling water. Allow to poach for roughly a minute (depending on the ripeness of your peaches), before removing and placing in a large bowl of ice water.Using paring knife, carefully peel skin from peaches and set aside.Once all peaches have been peeled, remove pits and slice into roughly 1/3 slices.

    vanilla ice cream

    vanilla ice cream

    water

    water

    peach

    peach

    sauce pan
    sauce pan
    knife
    knife
    bowl
    bowl
  9. 9
    Place in large bowl.

    bowl
    bowl
  10. 10
    Add blackberries and toss with lemon juice.In separate bowl, combine brown sugar, sugar, cinnamon, nutmeg, salt, and cornstarch.

    blackberries

    blackberries

    brown sugar

    brown sugar

    lemon juice

    lemon juice

    corn starch

    corn starch

    cinnamon

    cinnamon

    nutmeg

    nutmeg

    sugar

    sugar

    salt

    salt

    bowl
    bowl
  11. 11
    Add to fruit and stir to thoroughly coat. Set aside.I promise, the most challenging part of this recipe will be waiting for it to cool down once it comes out of the oven. Enjoy!

    fruit

    fruit

    oven
    oven