I love pie. I’ve probably mentioned it before, but I can’t help it. I’m a pie person, through and through. The Okanogan peaches are a steal right now, and blackberries seem to be hitting the markets too. So, when nature hands over two wonderful fruits at the same time, you eat as many as your tummy will allow, and then you make this Peach-Blackberry Pie!
I try to make a pie once every summer. Let me clarify that: I try to make a fancy-pants, double-crust pie once every summer. It’s not like it takes a lot of effort, but limiting ourselves to a hefty pie like this, only a few times per year, ensures it still feels like a special treat.
Like most stone-fruit pies, there is a tendency for them to be quite juicy, and this one is no exception. To minimize this, toss the fruit with a generous sprinkle of flour, and then spoon only the fruit onto the bottom crust.
This is important! Try to leave as much of the juice behind as possible.
Trust me, your pie will not be dry! And a great way to use up the juice is to use it in your next smoothie!
For this once-a-year, fancy-pants pie, I like to make a lattice top (feel free to do whatever pattern you’d like though). The pie dough recipe below makes enough for a double crust pie. Once put together, into the oven it goes, for about 45 minutes, until the top is nice and golden, and the insides are bubbling away.
The trickiest part of this whole pie-making event is the waiting. You need to let the pie cool completely before cutting into it! To make things easier, I bake the pie in the evening, and then go to bed, to minimize the temptation 🙂
The cherry pie I made last summer, felt like the perfect height-of-summer pie. This peach-blackberry pie feels like the perfect end-of-summer pie. The stone fruits are so sweet, and the blackberries add the perfect amount of tartness. Really, it’s a match made in pie heaven.
So don’t fear making the pie. Honestly. Nobody will judge if the pie is lopsided or springs a leak (mine often do). They will be busy enjoying a wonderfully delicious, late-summer peach-blackberry pie!
- 300 g (2½ cups) all-purpose flour
- 225 g (2 sticks) very cold, unsalted butter, cubed
- 15 g (1 tbsp) granulated sugar
- 3 g (1/2 tsp) kosher salt
- 120 mL (1/2 cup) ice-cold water
- 900 - 950 g (~4 large) peaches, cut into 2-cm chunks
- 280 g (~2 very full cups) blackberries
- 2 tbsp fresh lemon juice
- 25 g (2 tbsp, packed) brown sugar
- ½ tsp ground cinnamon
- 25 g (3 tbsp) flour or cornstarch
- Pulse the flour, butter, sugar and salt in a food processor. Add the water, 1 tablespoon at a time, and pulse until the dough starts to stick together. Knead gently on the counter top to bring the dough into a ball. Divide in half, tightly wrap or seal in a container, and refrigerate for at least 30 mins or until you need it. It will keep in the fridge for a few days or in the freezer for a few months.
- While the pie dough is cooling, slice the peaches into thick chunks and place in a bowl, along with the blackberries and lemon juice.
- In a separate bowl, mix together the brown sugar, cinnamon and cornstarch. Sprinkle the cornstarch mixture over the fruit and very gently toss, to thoroughly coat. Place in the fridge until you have the bottom crust rolled out.
- Pre-heat your oven to 400 F and place a tray at the bottom to catch any juices that might spill over when the pie is baking.
- On a lightly-floured surface, roll out one half of the pie dough until it is about 3 to 4 cm larger than the pie plate you are using. Gently lay the pie dough into the pie pan and press it into the edges of the pie plate.
- Spoon only the fruit into the pie pan. Make sure to leave as much of the juice behind as possible. The fruit will continue to soften and release even more juice as the pie bakes.
- Place this pie back in the fridge for about 10 minutes, while you prepare the top pie crust layer.
- For the lattice top, roll out the second piece of pie dough to the same size as the bottom crust. Cut the dough into strips. Start layering the strips onto the pie. Weave them through each other to form the lattice top.
- Trim the edges of excess dough (top and bottom crust), leaving about 2 cm of dough overhanging the pie plate. Brush the rim of the bottom crust with milk or water, then press the edges of top crust onto this. Roll the bottom crust over the top crust and pinch into a fluted design.
- Brush the top with milk and sprinkle with a bit of turbinado sugar, if desired.
- Bake the pie for 40 to 45 minutes, until the top of the pie turns a golden brown and the filling is bubbling.
- Remove from the oven and leave to cool completely on a baking rack.