Bobby Flay’s Peach Blackberry Pie originally published on Food and Fond Memories on August 25, 2011 by sandyaxelrod 1 Comment (Edit)
Bobby Flay’s Peach Blackberry Pie
A Variety of Decadent Desserts
As you might have already guessed I am a huge fan of Bobby Flay’s food. He’s addicted to BBQ I’m just addicted to his recipes, BBQ or otherwise. I found this recipe for his Peach-Blackberry Pie in the July/August issue of Food Network Magazine and thought it would be a perfect addition to my party’s dessert menu. With peaches and blackberries reaching their summertime best it was easy to get amazingly delicious fruit for my pies. In fact while I was cutting the peaches the juice was running down my arms.
Blackberries and Cassis Liqueur
There was a long period of time that I couldn’t bring myself to even touch a peach. Growing up I lived with my parents in a lovely suburban Philadelphia home. Our house was built on property that was once a farm so the soil was very rich and conducive to growing fruit and vegetables. Knowing this my parents planted a whole bunch of fruit trees. We had Winesap apples, pears, Bing cherries, a nectarine tree, and peach trees. The only problem with the peach trees was that the fruit was always ready for picking while we were at the Jersey shore for the summer at my grandparents summer home in Ventnor. So Daddy would pick what he could and bring them to us on the weekends. Unfortunately the majority of the peaches just rotted on the ground.
When I was about twelve and a half my grandparents decided the house was just too much work so they sold it. That summer I went to a teen day camp for the month of July and we all stayed at a guest house in Ventnor for the month of August. Toward the end of July we had a bumper crop of peaches. Since we were home Mommy decided to can them. It was a great idea because it meant we could enjoy the peaches all year long. The only problem was that it was my job to pick the peaches and it was very hot. Thinking I would stay cooler I wore a bathing suit. BIG MISTAKE! REALLY BIG!! The fuzz of the peach skin stuck to my skin like fiberglass. It was awful. I had to shower off between each basket full I picked. It was so bad the just touching the fuzzy skin gave me the creeps.
The Filling is in the Pie
Baking the pie at 375 degrees Fahrenheit
And that feeling lasted well into adulthood. It is only recently that I have overcome my fear of fuzz. I am glad I did conquer it though because otherwise I would have never been able to make this totally delicious pie. Treat yourself before summer is over and make one for your family.
A Gorgeous Golden Crust on the Peach Blackberry Pie
Bobby Flay’s Peach Blackberry Pie
- Total Time: 0 hours
- Yield: 8-10 servings 1x
Ingredients
For the Crust:
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon Kosher salt
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cold shortening, cut into pieces
For the Filling:
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
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
Instructions
1. To 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 chill for at least 1 hour.
2. Position a rack in the bottom of the oven and preheat to 375F. Make the filling by combining the peaches, brown and granulated sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch in a large bowl and mixing 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.
3. 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 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 onto 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.
4. 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.
- Prep Time: 30-35 minutes
- Cook Time: 80-90 minutes + 3 hours cooling
- Category: Sweets
- Method: Baking
- Cuisine: Southern
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