Description
This pie offers a flaky crust filled with sweet summer peaches and fresh, tart blackberries, enhanced by a hint of cinnamon. Serve warm with vanilla ice cream for a perfect summer dessert.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
- 2 cups fresh blackberries
- 3 cups sliced fresh peaches
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 egg yolk
- 1 tablespoon milk
Instructions
- In a large bowl, combine 2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Divide dough in half and shape into discs. Wrap in plastic and refrigerate for 4 hours or overnight.
- Preheat oven to 425 degrees F (220 degrees C).
- Roll out one disc of dough on a floured surface to fit a 9-inch pie plate. Place crust in pie plate. Roll out remaining dough for the top crust.
- In a large bowl, combine blackberries, peaches, 1/2 cup sugar, 1/4 cup flour, lemon juice, and cinnamon. Pour into crust.
- Cover with top crust, seal edges, and cut slits in top to allow steam to escape. Whisk together egg yolk and milk; brush over crust.
- Bake in preheated oven for 45 to 50 minutes, or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Notes
For best results, use very cold butter and ice water when making the crust. The pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Serve with a scoop of vanilla ice cream for added indulgence.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 250
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 45