Here it is. The last day of July. Does that scare any of you as much as it does me?

Deep Dish Blackberry Peach Pie

Six weeks ago It felt like the long lazy summer was all stretch out in front of us, with a million possibilities. Now I am scrambling around with only a few weeks left before school starts and “the real world” resumes.

Deep Dish Blackberry Peach Pie

I will keep soaking up the most beautiful Seattle summer I can ever remember and I will keep shoveling in the homemade ice cream (I am seriously eating it this very minute) and holding off fall as long as I can.

Deep Dish Blackberry Peach Pie

Part of celebrating Summer up here in the Pacific Northwest is always blackberry pie. We get the most beautiful blackberries ever, and this time I decided to add them to peaches. The blackberries still have some tartness to them and the peahes are sooo sweet, so they were a perfect match.

IMG_5203.jpg

The real glory of this pie is that it is a deep dish. And I am not just saying that. I used a springform pan to make sure that I got the beautiful tall sides I desired and the crust rally held it’s shape well. Try this for a show stopping Summer dessert!

To make this Deep Dish Blackberry Peach Pie this is what you do:

In a food processor add the Flour, sugar and salt.
Pulse to combine and then add the butter and the crisco.
Pulse until the dough resembles coarse crumbs.
Add the water a little at a time and pulse until the dough comes together, (you don’t have to use all of it if it comes together with less)
(You can find pictures of the process here)

Divide the dough into 2/3 and 1/3. Wrap each dough disc in wax paper and refrigerate about an hour. Preheat the oven to 375 degrees. Butter a 10” springform pan generously and put a round of parchment on the bottom.

IMG_5141.jpg

Roll the larger disc between sheets of wax paper until it is large enough to lay over the spring from pan.

IMG_5140.jpg

Tuck any overage into the sides and make sure that the crust is nice and even over the sides and bottom of the pie shell.

IMG_5144.jpg

In a large bowl toss the berries and the peaches with the sugar and the flour.

IMG_5151.jpg

Dump all of the contents of the bowl into the pie shell. Pour the melted butter over the fruit.

IMG_5152.jpg

Roll out the smaller disc of dough and cut it into strips and creat a lattice over the top of the pie.

IMG_5160.jpg

Brush the lattice of the dough with the cream and sprinkle with the sugar.

IMG_5162.jpg

Place the whole pie on a sheet pan and bake the pie in the middle of the oven for 80 minutes. At the 60 minute mark, turn the heat to 350 degrees.

IMG_5167.jpg

Let the pie cool at least an hour or two before removing the springform.

IMG_5174.jpg

Slice and serve with vanilla ice cream or whipped cream.

Deep Dish Blackberry Peach Pie

IMG_5203.jpg

 

Recipe: Deep Dish Blackberry Peach Pie

Ingredients

  • 4 ½ cups AP Flour
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup cold butter cut into pieces
  • 1 cup Crisco
  • 2/3 cup ice water
  • 9 cups blackberries
  • 3 cups peaches, peeled and chopped into 1” pieces
  • ¼ cup flour
  • 1 cup sugar
  • ½ cup butter, melted
  • 1 tbs heavy cream
  • 1 tbs sugar

Instructions

  1. 1) In a food processor add the Flour, sugar and salt.
  2. 
2) Pulse to combine and then add the butter and the crisco.
  3. 3) Pulse until the dough resembles coarse crumbs.
  4. 4) Add the water a little at a time and pulse until the dough comes together, (you don’t have to use all of it if it comes together with less)
  5. 5) Divide the dough into 2/3 and 1/3. Wrap each dough disc in wax paper and refrigerate about an hour.
  6. 6) Preheat the oven to 375 degrees. Butter a 10” springform pan generously and put a round of parchment on the bottom.
  7. 7) Roll the larger disc between sheets of wax paper until it is large enough to lay over the spring from pan. Tuck any overage into the sides and make sure that the crust is nice and even over the sides and bottom of the pie shell.
  8. 8) In a large bowl toss the berries and the peaches with the sugar and the flour.
  9. 9) Dump all of the contents of the bowl into the pie shell. Pour the melted butter over the fruit.
  10. 10) roll out the smaller disc of dough and cut it into strips creating a lattice over the top of the pie.
  11. 11) Brush the lattice of the dough with the cream and sprinkle with the sugar.
  12. 12) Place the whole pie on a sheet pan and bake the pie in the middle of the oven for 80 minutes. At the 60 minute mark, turn the heat to 350 degrees.
  13. 13) Let the pie cool at least an hour or two before removing the springform. Slice and serve with vanilla ice cream or whipped cream.

Preparation time: 1 hour(s) 15 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Number of servings (yield): 12

Print Recipe  
Categorized: Dessert
Tagged:

Here it is. The last day of July. Does that scare any of you as much as it does me?

Deep Dish Blackberry Peach Pie

Six weeks ago It felt like the long lazy summer was all stretch out in front of us, with a million possibilities. Now I am scrambling around with only a few weeks left before school starts and “the real world” resumes.

Deep Dish Blackberry Peach Pie

I will keep soaking up the most beautiful Seattle summer I can ever remember and I will keep shoveling in the homemade ice cream (I am seriously eating it this very minute) and holding off fall as long as I can.

Deep Dish Blackberry Peach Pie

Part of celebrating Summer up here in the Pacific Northwest is always blackberry pie. We get the most beautiful blackberries ever, and this time I decided to add them to peaches. The blackberries still have some tartness to them and the peahes are sooo sweet, so they were a perfect match.

IMG_5203.jpg

The real glory of this pie is that it is a deep dish. And I am not just saying that. I used a springform pan to make sure that I got the beautiful tall sides I desired and the crust rally held it’s shape well. Try this for a show stopping Summer dessert!

To make this Deep Dish Blackberry Peach Pie this is what you do:

In a food processor add the Flour, sugar and salt.
Pulse to combine and then add the butter and the crisco.
Pulse until the dough resembles coarse crumbs.
Add the water a little at a time and pulse until the dough comes together, (you don’t have to use all of it if it comes together with less)
(You can find pictures of the process here)

Divide the dough into 2/3 and 1/3. Wrap each dough disc in wax paper and refrigerate about an hour. Preheat the oven to 375 degrees. Butter a 10” springform pan generously and put a round of parchment on the bottom.

IMG_5141.jpg

Roll the larger disc between sheets of wax paper until it is large enough to lay over the spring from pan.

IMG_5140.jpg

Tuck any overage into the sides and make sure that the crust is nice and even over the sides and bottom of the pie shell.

IMG_5144.jpg

In a large bowl toss the berries and the peaches with the sugar and the flour.

IMG_5151.jpg

Dump all of the contents of the bowl into the pie shell. Pour the melted butter over the fruit.

IMG_5152.jpg

Roll out the smaller disc of dough and cut it into strips and creat a lattice over the top of the pie.

IMG_5160.jpg

Brush the lattice of the dough with the cream and sprinkle with the sugar.

IMG_5162.jpg

Place the whole pie on a sheet pan and bake the pie in the middle of the oven for 80 minutes. At the 60 minute mark, turn the heat to 350 degrees.

IMG_5167.jpg

Let the pie cool at least an hour or two before removing the springform.

IMG_5174.jpg

Slice and serve with vanilla ice cream or whipped cream.

Deep Dish Blackberry Peach Pie

IMG_5203.jpg

 

Recipe: Deep Dish Blackberry Peach Pie

Ingredients

  • 4 ½ cups AP Flour
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup cold butter cut into pieces
  • 1 cup Crisco
  • 2/3 cup ice water
  • 9 cups blackberries
  • 3 cups peaches, peeled and chopped into 1” pieces
  • ¼ cup flour
  • 1 cup sugar
  • ½ cup butter, melted
  • 1 tbs heavy cream
  • 1 tbs sugar

Instructions

  1. 1) In a food processor add the Flour, sugar and salt.
  2. 
2) Pulse to combine and then add the butter and the crisco.
  3. 3) Pulse until the dough resembles coarse crumbs.
  4. 4) Add the water a little at a time and pulse until the dough comes together, (you don’t have to use all of it if it comes together with less)
  5. 5) Divide the dough into 2/3 and 1/3. Wrap each dough disc in wax paper and refrigerate about an hour.
  6. 6) Preheat the oven to 375 degrees. Butter a 10” springform pan generously and put a round of parchment on the bottom.
  7. 7) Roll the larger disc between sheets of wax paper until it is large enough to lay over the spring from pan. Tuck any overage into the sides and make sure that the crust is nice and even over the sides and bottom of the pie shell.
  8. 8) In a large bowl toss the berries and the peaches with the sugar and the flour.
  9. 9) Dump all of the contents of the bowl into the pie shell. Pour the melted butter over the fruit.
  10. 10) roll out the smaller disc of dough and cut it into strips creating a lattice over the top of the pie.
  11. 11) Brush the lattice of the dough with the cream and sprinkle with the sugar.
  12. 12) Place the whole pie on a sheet pan and bake the pie in the middle of the oven for 80 minutes. At the 60 minute mark, turn the heat to 350 degrees.
  13. 13) Let the pie cool at least an hour or two before removing the springform. Slice and serve with vanilla ice cream or whipped cream.

Preparation time: 1 hour(s) 15 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)