Double Berry Peach Pie Recipes

PEACH-BLUEBERRY PIE

Steps:

• Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
• Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
• Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
• Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

DOUBLE BERRY PEACH PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle., Roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth; add peach. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Let stand for 15 minutes. Pour into crust., Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.

PEACH PIE

Steps:

• Preheat oven to 350 degrees F (176.6 degrees C).
• Place one crust in the bottom of a 9 inch pie plate.
• Line the pie crust half the peaches.
• Mix together the butter, sugar, brown sugar, flour, cinnamon and nutmeg with a fork and sprinkle half of it on the peaches.
• Pour over the remaining peaches then sprinkle over the remaining cinnamon mixture.
• Top with second pie crust, then cut two 1" slices into the middle of the crust to vent.
• Beat egg with water and brush onto crust then sprinkle on sanding sugar.
• Bake at 350 degrees for 45 minutes, or until crust is golden.
• Allow pie to cool in oven after you turn it off.

BLACKBERRY PEACH PIE

Steps:

• Prepare the Pie Dough (Morning Before Serving or Prepped the Day Before): Combine the all-purpose flour, sugar, and salt in the bowl of a stand mixer. Note: If you do not own a stand mixer, you can prepare the dough in a large food processor or by hand using a pastry cutter.
• Using the paddle attachment, mix the dry ingredients for 5 to 10 seconds over low speed. Over low speed, slowly add the cold cubed unsalted butter, a few pieces at a time, until the butter has broken into a mixture of larger and smaller size pieces (similar to 'broken walnut pieces'). Add the vinegar and slowly add the ice water (you will most likely need to use all of it or a touch more, but this will depend on humidity) until the dough just barely holds together. It will look relatively dry and shaggy in the bowl, but if the dough can hold together when squeezed with your palm, it is ready.
• Transfer the pie to a large gallon-size Ziplock bag (this helps lessen the warmth from your hands from transferring to the dough) and using the open ends and sides of the bag, press the dough together into a ball using the heels of your hand.
• Remove the pie dough from the bag and using a sharp knife, cut the dough into two equal-sized pieces. Flatten each piece into a round disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or, ideally, overnight.
• Blanch the Peaches, Shape Pie Dough, and Preheat the Oven: Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper or foil. Set aside.
• Bring a large pot of water to a boil. Set aside a large ice bath near the stove. Using a paring knife, make a small shallow 'X' incision onto the bottom of each peach and carefully drop into the boiling water. Allow the peaches to blanch for roughly a minute (depending on the ripeness of your peaches) or until the skins begin to slightly peel away from the flesh. Using a skimmer or large spoon, transfer the peaches to the ice bath (this will prevent them from cooking any further) until cool enough to handle. Transfer to a paper towel-lined plate and set aside.
• Meanwhile, remove one disc of chilled pie dough from the fridge. Allow it to sit at room temperature for 5 to 10 minutes. On a well-floured countertop and using a lightly floured rolling pin, roll the dough until it roughly a 12-inch disc that is roughly ⅛-inch thick. Lift and transfer to a 9-inch pie pan (equipment note: I recommend heavy ceramic) pressing it into the edges of the pan without stretching the dough. Using a knife or kitchen scissors, trim any remaining dough overhang to just one inch. Brush off any excess flour with a pastry brush and place the pie pan in the freezer for 10 minutes or cover tightly with plastic wrap and refrigerate for up to 30 minutes. Remove the remaining pie dough disc from the fridge, unwrap, and roll into a 12-inch diameter disc that is roughly ⅛-inch thick or less. Place the dough between two sheets of plastic wrap or parchment paper and chill in the fridge while you prepare the pie filling.
• Prepare the Pie Filling: Using a pairing knife, carefully peel the skin from the blanched peaches, remove the pits, and cut into ½-inch thick wedges. Transfer the peach wedges to a large mixing bowl and add the blackberries, brown sugar, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss gently to combine.
• Remove the pie pan from the freezer and add the peach blackberry filling. Remove the rolled top crust pie dough from the refrigerator and place over the fruit filling, tucking the overhang of the top crust over and then under the bottom crust overhang. Press and crimp the edges of the crust as desired.
• Using a sharp paring knife, cut several 2-inch slashes into the top crust. Set the assembled pie in the freezer to chill for 20 minutes (or alternatively, cover with plastic wrap and refrigerate for up to 1 hour). This will allow the pie dough to relax, the butter to chill, and helps prevent shrinking during baking.
• Bake: Brush the top crust with heavy cream and sprinkle with sparkling sugar and set the pan on top of the lined sheet pan. Bake for 15 minutes. Reduce the oven temperature to 400°F (205°C) and bake for an additional 15 to 20 minutes or until the pie crust is lightly golden. Reduce the heat to 350°F (175°C) and continue to bake until deeply golden brown, an additional 25 to 35 minute. The filling should be lightly bubbling. Transfer the pie to a wire rack and allow to cool for at least 2 to 3 hours before slicing. Serve slightly warm or at room temperature with vanilla ice cream or whipped cream.

SUMMER IS HERE TRIPLE BERRY PEACH PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white.
• Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter.
• Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips.
• Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.

PEACH BLUEBERRY PIE

Steps:

• 1. Allow crusts to come to room temperature for easy handling. Follow box directions for a double crust pie. Line bottom crust in deep 9" - 10 "pie plate.
• 2. Fill a pot with water deep enough to cover peaches. Bring water to a boil. Place rinsed peaches into the boiling water for no more than 1 minute and drain immediately; then place peaches in bowl of ice water to cool. Drain. The skins will peel off easily. Slice peaches into 8-10 wedges per peach. Sprinkle peaches with lemon juice.
• 3. In a large bowl, mix together the sugar, cornstarch, flour, and cinnamon. Add to peaches and blueberries. Mix well and allow to rest for 5 minutes. Then, pour into bottom crust.
• 4. Dot with diced butter.
• 5 Place second crust on Top, Crimp edges and make 5 slashes in top crust to keep juices from spilling.
• 6. Brush water and egg mixture on top crust and edges. Sprinkle sugar on top. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 45 minutes longer. Cool. Serve with vanilla ice cream.