Are you ready to transport yourself to a sun-drenched orchard? This blackberry peach pie recipe captures the essence of summer with its sweet and tangy filling, encased in a flaky, buttery crust. It’s the perfect homemade dessert, ideal for family gatherings or a quiet evening at home. This easy recipe is surprisingly simple to make, making it a great option for both beginner bakers and seasoned pie pros looking for a delicious, healthy twist on a classic. Get ready to experience the ultimate comfort food!
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- ½ cup ice water
For the Filling:
- 4 cups fresh blackberries
- 4 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar
- ¼ cup cornstarch
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp butter, cut into small pieces
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a large bowl, gently combine the blackberries, peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add the filling: Pour the blackberry peach filling into the pie crust. Dot the top with the butter pieces.
- Top crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Blackberry Peach Pie:
- Use very cold ingredients: Cold butter is key to a flaky crust.
- Don't overmix the dough: Overmixing develops the gluten, resulting in a tough crust.
- Blind bake (optional): For a crispier bottom crust, you can pre-bake it for 15 minutes before adding the filling.
- Adjust sweetness: If your peaches are particularly sweet, you may want to reduce the sugar slightly.
Variations:
- Add a streusel topping: For extra crunch and sweetness, sprinkle a streusel topping over the pie before baking.
- Use frozen fruit: If fresh fruit isn't available, you can use frozen blackberries and peaches. Just make sure to thaw them completely and drain off any excess liquid before adding them to the filling.
- Spice it up: Experiment with different spices like cardamom or allspice for a unique flavor profile.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-22g Sugar: Approximately 30-35g
This delicious blackberry peach pie is a perfect example of healthy eating and homemade cooking. Enjoy this easy recipe for quick dinner ideas or a delightful dessert! It’s a true taste of summer that you'll want to savor all year round.