Ingredients
Scale
- Crust
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup pure vegetable shortening, cold
- 1 ½ sticks unsalted butter, cold, cubed
- 4–7 tablespoons cold water
- Filling
- 6–7 large peaches, peeled and sliced about ½ inch thick
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon freshly ground nutmeg
- 2 tablespoons peach or apricot brandy (any brandy you like would really work)
- ¼ cup cornstarch
- 1 cup blackberries
- 2 tablespoons cassis
- 2 tablespoons unsalted butter, cold, cubed
- 2 tablespoons turbinado sugar
- 2 tablespoons cream or milk (I used skim milk)
Instructions
- Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add shortening and butter. Pulse until the mixture resembles coarse meal. Add 4 tablespoons of water and pulse to combine. Add more water as needed, until the dough comes together when pressed. It should not be overly moist. Dump the dough onto plastic, wrap it up, forming it into a disc. Refrigerate it for at least 1 hour and up to overnight.
- Preheat oven to 375 degrees F. In a small bowl, combine blackberries and cassis. Allow to sit and marinate while you prepare the rest of the pie. In a large bowl, combine peaches, granulated and brown sugars, cinnamon, ginger, nutmeg, brandy, and cornstarch. Stir until thoroughly combined and a thick juice is formed. Add the blackberries to the peaches, draining out as much of the cassis as possible.
- On a lightly floured surface, roll half of the pie dough so it is large enough to fit your pie plate. Once rolled, place in your pie pan, pressing it in and making sure there are no holes in the dough. Roll the other half of the dough so it is large enough to cover the pie. Reserve it. Place the filling in the pan lined with half of the dough, again draining as much of the juice as possible. Add some, but not much of the reserved juices on top of the peaches. Too much liquid will result in a runny pie (though I tend not to have as much of that problem with this pie). Scatter the cold cubed butter over top of the filling.
- Place the top crust over the pie. Crimp the edges together, making sure the top and bottom form a tight seal. You may form a decorative pattern of your choosing. I do not remove any excess dough because it’s way too tasty. Cut several slits in the top of the pie to allow steam to be released. Brush the top with milk or cream using a brush or your fingers. The milk should be in an even coat and there should be no pools of liquid. Sprinkle the pie generously with the turbinado sugar.
- Place pie pan on a foil lined baking sheet as it will bake over. Bake for 80-90 minutes, until the crust is golden brown (this is why the turbinado sugar is used) and the juices are bubbling vigorously. If the crust is getting too brown, cover it with foil. Cool the pie at least 3 hours before slicing and serving. It may be stored at room temperature for up to 2 days, though the crust will become a little soggy, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. One quarter of the pie may be thawed at room temperature for several hours or placed in a 350 degree F oven for 25-30 minutes or until warmed through. The oven is the best method for thawing.
Notes
Recipe adapted from Bobby Flay
- Prep Time: 40 mins
- Cook Time: 90 mins