BLACKBERRY PEACH PIE RECIPE | ALLRECIPES
You can't go wrong with blackberries, peaches, and some spices.
Provided by Carrera
Categories Desserts Pies Fruit Pies Peach Pie Recipes
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 1 pie
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
- Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
- Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 363.3 calories, CarbohydrateContent 48 g, CholesterolContent 7.6 mg, FatContent 18.2 g, FiberContent 4.9 g, ProteinContent 3.6 g, SaturatedFatContent 5.6 g, SodiumContent 255.2 mg, SugarContent 21.4 g
BLACKBERRY AND PEACH PIE RECIPE - FOOD.COM
This recipe is from Bobby Flay's Throwdown. It looked great and lots of spectators liked how it tasted. I can't wait to try it.
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours
Yield 1 9inch pie
Number Of Ingredients 20
Steps:
- For the crust:.
- 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. A.
- dd 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°F.
- For the filling:.
- 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.
Nutrition Facts : Calories 4737.8, FatContent 259.6, SaturatedFatContent 125.1, CholesterolContent 407.5, SodiumContent 1395.5, CarbohydrateContent 580.3, FiberContent 39.1, SugarContent 284.9, ProteinContent 49.2
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