Deep-Dish Blackberry-Peach Double-Crust Pie Recipe
- 1 recipe Basic Flaky Pie Pastry, Double Crust, refrigerated
- 6 to 8 small to medium-size ripe peaches
- 4 cups fresh or individually frozen blackberries (not packed in syrup), partially thawed
- 1/2 cup plus 3 tablespoons sugar
- 3 1/2 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons cold unsalted butter, cut into small pieces
- Milk or light cream
- Sugar
- If you havent already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.
- While the pastry chills, blanch the peaches.
- After you slip off the skins, slice the peaches into a large measuring cup; youll need 4 cups.
- (Reserve any remaining peaches for another use.)
- Combine the sliced peaches, blackberries, and 1/2 cup of the sugar in a large bowl.
- Toss well to combine and set aside for 15 minutes.
- On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 13 1/2-inch circle with a floured rolling pin.
- Invert the pastry over a 9 1/2- to 10-inch extra-deep-dish pie pan, center, and peel off the paper.
- Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge.
- Place in the refrigerator for 15 minutes.
- In a small bowl, mix the remaining 3 tablespoons sugar with the cornstarch.
- Stir the mixture into the fruit along with the nutmeg, lemon juice and lemon zest.
- Preheat the oven to 400 degrees F.
- On another sheet of lightly floured waxed paper, roll the other half of the pastry into an 11 1/2-inch circle.
- Turn the filling into the chilled pie shell.
- Smooth the fruit with a spoon and dot with the butter.
- Lightly moisten the rim of the pie shell.
- Invert the top pastry over the filling, center, and peel off the paper.
- Press the top and bottom pastries together along the dampened edge.
- Trim the pastry with scissors or a pairing knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge.
- Poke several steam vents in the top of the pie with a fork or pairing knife.
- Put a couple of the vents near the edge of the crust so you can check the juices there later.
- To glaze the pie, lightly brush the pastry with milk and sprinkle with sugar.
- Place the pie on the center oven rack and bake for 30 minutes.
- Reduce the oven temperature to 375 degrees F and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward.
- Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any drips.
- Continue to bake until the juices bubble thickly at the steam vents and the top is golden brown, 35 to 45 minutes.
- If the top starts to get too dark, cover it with loosely tented aluminum foil during the last 15 minutes.
- Transfer the pie to a wire rack and let cool for at least 2 hours before serving.
recipe basic flaky pie pastry, peaches, blackberries, sugar, cornstarch, ground nutmeg, lemon juice, lemon zest, cold unsalted butter, milk, sugar
Taken from www.chowhound.com/recipes/deep-dish-blackberry-peach-double-crust-pie-12166 (may not work)