Peach And Blackberry Pie Recipe By Tasty

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BLACKBERRY PEACH PIE



Blackberry Peach Pie image

You can't go wrong with blackberries, peaches, and some spices.

Provided by Carrera

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

3 cups fresh blackberries
3 fresh peaches - peeled, pitted, and sliced
3 tablespoons cornstarch
¾ cup white sugar
1 double crust ready-to-use pie crust
2 tablespoons butter, melted
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg

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, Carbohydrate 48 g, Cholesterol 7.6 mg, Fat 18.2 g, Fiber 4.9 g, Protein 3.6 g, SaturatedFat 5.6 g, Sodium 255.2 mg, Sugar 21.4 g

BLACKBERRY AND PEACH PIE



Blackberry and Peach Pie image

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.

Provided by Xexe383

Categories     Dessert

Time 1h45m

Yield 1 9inch pie

Number Of Ingredients 20

2 1/2 cups all-purpose flour, plus more
all-purpose flour, for rolling
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled vegetable shortening, cut into pieces
4 -7 tablespoons ice water, if needed (or more)
3 lbs mixed yellow and white peaches, peeled, pitted, sliced about 1/2-inch thick
1/3-1/2 cup light brown sugar
1/3-1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground fresh nutmeg
2 tablespoons peach liqueur
1/4 cup cornstarch or 1/4 cup tapioca
1 cup fresh blackberries
2 tablespoons blackberry brandy or 2 tablespoons blackberry liqueur
2 tablespoons cold butter, cut into small pieces
2 -3 tablespoons heavy cream
2 -3 tablespoons turbinado sugar

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, Fat 259.6, SaturatedFat 125.1, Cholesterol 407.5, Sodium 1395.5, Carbohydrate 580.3, Fiber 39.1, Sugar 284.9, Protein 49.2

PEACH-BLACKBERRY PIE



Peach-Blackberry Pie image

Provided by Bobby Flay

Time 3h20m

Yield 8-10 servings

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cold shortening, cut into pieces
3 pounds mixed yellow and white peaches, peeled, pitted and sliced 1/2 inch thick
1/3 to 1/2 cup packed 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 nutmeg
2 tablespoons peach eau de vie (brandy)
1/4 cup cornstarch or instant tapioca
1 cup blackberries
2 tablespoons cassis liqueur
2 tablespoons cold unsalted butter, cut into small pieces
2 to 3 tablespoons heavy cream
2 to 3 tablespoons turbinado sugar

Steps:

  • Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse a few times. Scatter the butter and shortening over the flour mixture and pulse until it resembles coarse meal. Gradually add 4 to 7 tablespoons ice water, pulsing until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface to form a disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour. Position a rack in the bottom of the oven and preheat to 375 degrees F.
  • Make the filling: Combine the peaches, brown and granulated 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 in a separate bowl. Let sit 10 minutes, then use a slotted spoon to spoon the berries into the peach mixture and toss. Divide the chilled dough in half and roll out each half into a 13-to-14-inch round on a lightly floured surface. Transfer one of the rounds to 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 (about 1/4 cup). Scatter the butter over the top. Roll up the remaining dough round on the rolling pin, then unroll it on top of the filling. Trim the edges of both crusts to a 3/4-inch overhang. Fold the edges over; press to seal and crimp the edges. Cut 6 slits in the top crust to allow steam to escape. Brush the 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 oven rack until the crust is golden and the juices bubble thickly through the slits, 1 hour, 20 minutes to 1 hour, 30 minutes. (Cover the crust's edge with foil if it browns too quickly.) Let the pie cool about 3 hours before serving. Photograph by Steve Giralt

PEACH AND BLACKBERRY PIE RECIPE BY TASTY



Peach And Blackberry Pie Recipe by Tasty image

Here's what you need: flour, sugar, salt, unsalted butter, buttermilk, peach, blackberry, brown sugar, bourbon, cornstarch, lemon zest, ground cinnamon, salt, egg, water, turbinado sugar

Provided by Tasty

Categories     Desserts

Yield 6 servings

Number Of Ingredients 16

2 ½ cups flour
2 tablespoons sugar
salt, to taste
16 tablespoons unsalted butter, chilled and cubed
½ cup buttermilk, chilled
1 ½ lb peach, pit removed and sliced into 8 wedges
1 cup blackberry
½ cup brown sugar, lightly packed
2 tablespoons bourbon, or 1 tbsp of vanilla extract
3 tablespoons cornstarch
1 tablespoon lemon zest
1 teaspoon ground cinnamon
salt, to taste
1 egg
2 teaspoons water
turbinado sugar

Steps:

  • In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine.
  • Add the cubed butter and pulse until the butter is incorporated and the size of peas.
  • Add the buttermilk and pulse until the dough just comes together.
  • Gather the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
  • In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and pinch of salt. Set aside.
  • Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch (3 cm) thick.
  • Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge. Chill in the refrigerator until ready to use.
  • With the second pie crust, cut out 20 ½-inch (1 cm) long strips.
  • Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
  • In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.
  • Preheat the oven to 375˚F (190˚C).
  • Chill the pie in the refrigerator for 30 minutes.
  • Bake the pie for 50 to 55 minutes, or until the crust is golden brown.
  • Let pie sit at room temperature for at least 3 hours before serving.
  • Enjoy!

Nutrition Facts : Calories 596 calories, Carbohydrate 66 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 24 grams

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