Prep 1 hr
Cook 1 hr 15 mins
Use a 10-inch extra-deep pie pan.
- 1 basic flaky double crust pie crust, refrigerated
- 6 -8 ripe peaches (small to medium size)
- 4 cups fresh blackberries (or individually frozen blackberries no packed in syrup, partially thawed)
- 1⁄2 cup sugar
- 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
- Prepare pastry and refrigerate until firm enough to roll.
- Meanwhile, blanch the peaches—bring 2-3 quarts of water to a boil in a large pot; using a slotted spoon, lower the peaches into the boiling water one at a time; count to 15, then remove the peach.
- Let it cool briefly, then just slide off the skin (the first one is your test peach; if the skin doesn’t slip right off, give the next one 30 seconds; you want to submerge the peach just long enough to loosen the skin, but not so long that the flesh underneath gets too soft, making it difficult to handle when you slice it).
- After you slip off the skins, slice peaches into a large measuring cup; you will need 4 cups.
- Combine the sliced peaches, blackberries, and ½ cup sugar in a large bowl; toss to combine; set aside for 15 minutes.
- Roll out bottom crust (13 ½ inch circle) on lightly floured waxed paper with floured rolling pin; invert pastry over 10-inch extra-deep pie pan; center, and peel off the paper.
- Gently tuck the pastry into the pan without stretching it; let edges overhang; place in refrigerator for 15 minutes.
- In a small bowl, mix 3 tablespoons sugar with the cornstarch; stir the mixture into the fruit along with the nutmeg, lemon juice, and lemon zest.
- Preheat oven to 400°.
- Roll out top crust on lightly floured waxed paper (11 ½ inch circle).
- Turn the filling into the chilled pie shell; smooth fruit with a spoon and dot with the butter.
- Lightly moisten the rim of the pie shell; invert top pastry over the filling; center, and peel off the paper.
- Press the top and bottom pastries together along the dampened edge.
- Trim pastry edges with scissors leaving an even ½ inch overhang all around; flute edges as desired.
- Poke several steam vents in the top of the pie with a fork or paring knife (put a couple of the vents near the edge of the crust so you can check the juices there later.
- Glaze the pie: lightly brush the pastry with milk; sprinkle with sugar.
- Place pie on the center oven rack; bake 30 minutes.
- Decrease oven temperature to 375° and rotate pie 180°; slide a large foil-lined baking sheet onto the rack below to catch spills.
- Continue baking 35-45 minutes until the juices bubble thickly at the steam vents and the top is golden.
- If the top starts to get too dark, cover it with loosely tented foil during the last 15 minutes.
- Transfer pie to a wire rack; let cool at least 2 hours before serving.
This was my first attempt at a fruit pie, so I cheated and used a store-bought refrigerated crust. It came out beautifully. I did modify it a little, substituting Tapioca for cornstarch and ginger for nutmeg. Next time I will increase the sugar, but as is it is delicious with a scoop of vanilla ice cream!