Bobby Flay Peach-Blackberry Pie

This delicious peach-blackberry pie is the perfect dessert for any occasion! With juicy peaches, fresh blackberries, and a flaky homemade crust, this pie is sure to impress. The combination of spices and a hint of peach eau de vie adds a lovely depth of flavor. It’s a real crowd-pleaser!

Ingredients Needed:

Crust:

• 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

Filling:

• 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

How To Make Peach-Blackberry Pie?

1. Make the Crust: In a food processor, combine flour, sugar, and salt. Pulse a few times to mix. Add butter and shortening, then pulse until the mixture looks like a coarse meal. Slowly add ice water and pulse until the dough starts to form. Remove the dough, knead lightly on a flat surface, and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.
2. Preheat the Oven: Heat the oven to 375°F.
3. Prepare the Filling: In a large bowl, mix the peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie, and cornstarch (or tapioca). In another bowl, toss blackberries with cassis, then let them sit for 10 minutes. Add the blackberries to the peach mixture using a slotted spoon and toss everything together.
4. Assemble the Pie: Divide the dough into two parts. Roll each piece into a 13- to 14-inch round on a floured surface. Place one dough round into a 9-inch deep-dish pie plate. Spoon the peach mixture into the crust, adding some of the juices. Dot the filling with small pieces of cold butter. Roll out the second dough round and place it over the pie. Trim the edges, leaving a 3/4-inch overhang. Fold and crimp the edges to seal. Cut 6 slits in the top crust to let steam escape. Brush the crust with cream and sprinkle with turbinado sugar.
5. Bake the Pie: Put the pie on a baking sheet and bake it on the bottom rack for 1 hour 20 to 30 minutes, or until the crust is golden and the juices are bubbling. If the edges brown too quickly, cover them with foil. Let the pie cool for 3 hours before serving.

Recipe Tips:

• Chill the Dough: Always chill the dough for at least 1 hour before rolling it out. This helps the crust stay flaky and prevents it from shrinking while baking.
• Use Cold Butter and Shortening: Cold butter and shortening are key to a flaky pie crust. Don’t skip this step, and make sure they are chilled right before mixing into the flour.
• Don’t Overwork the Dough: Mix the dough just enough to bring it together. Overworking it can make the crust tough instead of light and flaky.
• Let the Pie Cool Completely: Allow the pie to cool for at least 3 hours before cutting. This helps the filling set properly so it doesn’t run when you slice it.
• Cover the Edges with Foil If Needed: If the edges of the crust brown too quickly, gently cover them with foil to prevent burning, and continue baking until done.

How To Store Leftovers?

• Refrigerate: Let the leftover pie cool to room temperature before storing it in the fridge. Cover it tightly with plastic wrap or foil to keep it fresh. You can refrigerate the pie for up to 5 days.
• Freeze: After the pie has cooled, wrap it well in plastic wrap and foil to prevent freezer burn. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 330 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 90mg
• Potassium: 180mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 27g
• Protein: 3g

Try More Bobby Flay Recipes:

• Bobby Flay Peach Chicken
• Bobby Flay Chicken Pot Pie
• Bobby Flay Throwdown Pumpkin Pie

Bobby Flay Peach-Blackberry Pie

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: P Peach-Blackberry Pie

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This delicious peach-blackberry pie is the perfect dessert for any occasion! With juicy peaches, fresh blackberries, and a flaky homemade crust, this pie is sure to impress. The combination of spices and a hint of peach eau de vie adds a lovely depth of flavor. It’s a real crowd-pleaser!

Ingredients

Crust:

• 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

Filling:

• 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

1. Make the Crust: In a food processor, combine flour, sugar, and salt. Pulse a few times to mix. Add butter and shortening, then pulse until the mixture looks like a coarse meal. Slowly add ice water and pulse until the dough starts to form. Remove the dough, knead lightly on a flat surface, and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.
2. Preheat the Oven: Heat the oven to 375°F.
3. Prepare the Filling: In a large bowl, mix the peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie, and cornstarch (or tapioca). In another bowl, toss blackberries with cassis, then let them sit for 10 minutes. Add the blackberries to the peach mixture using a slotted spoon and toss everything together.
4. Assemble the Pie: Divide the dough into two parts. Roll each piece into a 13- to 14-inch round on a floured surface. Place one dough round into a 9-inch deep-dish pie plate. Spoon the peach mixture into the crust, adding some of the juices. Dot the filling with small pieces of cold butter. Roll out the second dough round and place it over the pie. Trim the edges, leaving a 3/4-inch overhang. Fold and crimp the edges to seal. Cut 6 slits in the top crust to let steam escape. Brush the crust with cream and sprinkle with turbinado sugar.
5. Bake the Pie: Put the pie on a baking sheet and bake it on the bottom rack for 1 hour 20 to 30 minutes, or until the crust is golden and the juices are bubbling. If the edges brown too quickly, cover them with foil. Let the pie cool for 3 hours before serving.

Notes

• Chill the Dough: Always chill the dough for at least 1 hour before rolling it out. This helps the crust stay flaky and prevents it from shrinking while baking.
• Use Cold Butter and Shortening: Cold butter and shortening are key to a flaky pie crust. Don’t skip this step, and make sure they are chilled right before mixing into the flour.
• Don’t Overwork the Dough: Mix the dough just enough to bring it together. Overworking it can make the crust tough instead of light and flaky.
• Let the Pie Cool Completely: Allow the pie to cool for at least 3 hours before cutting. This helps the filling set properly so it doesn’t run when you slice it.
• Cover the Edges with Foil If Needed: If the edges of the crust brown too quickly, gently cover them with foil to prevent burning, and continue baking until done.

Keywords:Bobby Flay Peach-Blackberry Pie