Bobby Flays Peach-Blackberry Pie

• 2 1/2 cups all-purpose flour, plus more for rolling
• 2 tablespoons granulated sugar
• 1/2 teaspoon fine salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch cubes, cold
• 1/2 cup solid vegetable shortening, cut into pieces, cold
• 1 pint fresh blackberries
• 2 tablespoons blackberry liqueur
• 5 cups peeled, pitted, and (1/2-inch-thick) sliced ripe peaches (about 8)
• 1/3 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 3 tablespoons peach brandy
• 1/4 cup cornstarch or tapioca
• 2 tablespoons unsalted butter, cut into small pieces, cold
• 1/4 cup heavy cream
• 3 tablespoons turbinado sugar, such as Sugar in the Raw

1. To make the crust, put the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine.
2. Scatter the butter and shortening on top, and pulse until the mixture resembles coarse meal.
3. Add 1/4 cup ice-cold water and pulse until the dough just comes together.
4. (You can add up to 3 tablespoons additional water, 1 tablespoon at a time, if needed.)
5. Remove the dough from the machine and lightly knead it on a lightly floured flat surface until it just comes together.
6. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
7. Preheat the oven to 375F.
8. To make the filling, put the blackberries in a small bowl, add the blackberry liqueur, and toss gently to coat.
9. Let sit for 5 minutes.
10. Combine the peaches, both sugars, cinnamon, ginger, nutmeg, peach brandy, and cornstarch in a large bowl and mix until well combined.
11. Let sit for 10 minutes.
12. Fold in the blackberries just before adding the filling to the pie.
13. Divide the dough in half and roll each half out on a lightly floured surface to a 13- to 14-inch round.
14. Transfer one of the rounds to a 9-inch deep-dish pie plate.
15. Using a slotted spoon, spoon the fruit mixture into the crust.
16. Add some of the juices that have accumulated in the bowl.
17. Scatter the butter over the filling.
18. Roll up the remaining dough on your rolling pin, and unroll it atop the fruit mixture.
19. Trim the edges of both crusts to a 3/4-inch overhang.
20. Fold the edges over, pressing to seal.
21. Crimp the edges.
22. Cut 6 slits in the top crust to allow steam to escape.
23. Brush the top of the pie with the cream, and sprinkle with the turbinado sugar.
24. Put the pie plate on a rimmed baking sheet, and bake on the bottom rack of the oven until the crust is golden and the juices are bubbling thickly through the slits, about 1 hour and 10 minutes.
25. (Cover the edges of the crust with foil if browning too quickly.)
26. Let the pie cool for at least 3 hours before serving.

flour, sugar, salt, unsalted butter, vegetable shortening, fresh blackberries, blackberry liqueur, peaches, brown sugar, sugar, ground cinnamon, ground ginger, nutmeg, brandy, cornstarch, unsalted butter, heavy cream, turbinado sugar

Taken from www.epicurious.com/recipes/food/views/bobby-flay-s-peach-blackberry-pie-375880 (may not work)