Peach and Blackberry Pie

Votes: 1

Photo of the dish: Steve Girelt

Time: 3 hours 20 minutes
Complexity: average
Servings: 8 - 10

Peach and Blackberry Pie - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the filling:

1.3 kg fresh peaches, peeled, pitted and cut into large slices
1/2 cup brown sugar
1/2 cup granulated sugar
1.5 tsp ground cinnamon
1 heaping teaspoon of ground ginger
1/2 tsp ground nutmeg
2 tbsp. l. peach brandy eau de vie
1/4 cup corn or potato starch
1 cup blackberries
2 tbsp. l. Cassis liqueur
2 tbsp (30 g) butter, cut into small pieces
2 - 3 tbsp. heavy cream
2 - 3 tbsp. l. sugar turbinado

For the test:

2.5 cups premium flour
2 tbsp. granulated sugar
1/2 tsp salt
10 tbsp (250 g) butter, cut into cubes
60 g margarine, cut into cubes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eau de vie brandy, currant liqueur, turbinado sugar, premium flour, cream, blackberry, peaches, starch, cinnamon, ground ginger

Cooking the dish according to the recipe:

Prepare the dough: Combine the flour, granulated sugar, and salt in a food processor, pulse several times. Add the butter and margarine, pulse until coarse and moistened. Gradually add 4-7 tablespoons of cold water, mixing until smooth. Transfer the dough to a lightly floured surface and form into a ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Prepare the filling: Preheat oven to 190°C (375°F). Combine peaches, both sugars, cinnamon, ginger, nutmeg, peach brandy, and cornstarch in a large bowl and mix thoroughly. Combine the blackberries and liqueur in another bowl. Let sit for 10 minutes, then use a slotted spoon to transfer the berries to the peach mixture and mix well.

Prepare the pie: Divide the chilled dough in half and roll it out on a lightly floured surface into a circle 32-35 cm in diameter. Transfer one layer of dough to a greased 23 cm round springform pan with a removable bottom, spreading it evenly over the entire surface, including the sides. Spread the filling over the dough and sprinkle with butter. Top with the other half of the dough and trim the edges, then make 6 slits in the top to allow steam to escape. Using a brush, brush the top of the pie with cream and sprinkle with turbinado sugar.
Place the pie in the oven and bake for 1 hour 30 minutes, until golden brown (if the pie is burning, cover with foil, making small holes in it). Cool the peach-blackberry pie 3 hours before serving.

Categories:

recipe / Summer dishes / Low sodium content / Desserts / Sweet pies, tarts and casseroles / Bobby Flay