Bobby Flay’s Peach-Blackberry Pie

(from mayflowerkids’s recipe box)

Source: Bobby Fly in Food Network magazine

Prep time: 50 minutes
Cook time: 90 minutes
Serves 8 people

Categories: dessert, fruit, pie, summer


  • For Crust:
  • 2 1/2 c flour, plus more for dusting
  • 2 T sugar
  • 1/2 t salt
  • 10 T (1 3/4 sticks) cold unsalted butter, cut into 1/2 inch cubes
  • 1/2 c cold shortening, cut into pieces
  • For Filling:
  • 3 lbs mixed yellow and white peaches, peeled, pitted and sliced 1/2 inch thick
  • 1/3 to 1/2 c packed light brown sugar
  • 1/3 to 1/2 c sugar
  • 1 1/2 t ground cinnamon
  • 1 1/4 t ground ginger
  • 1/2 t ground nutmeg
  • 2 T peach eau de vie (brandy)
  • 1/4 c cornstarch or instant tapioca
  • 1 c blackberries
  • 2 T cassis liqueur
  • 2 T cold unsalted butter, cut into small pieces
  • 2 to 3 T heavy cream
  • 2 to 3 T turbinado sugar


  1. For Crust:

  2. Combine the flour, granulated sugar and salt in a food processor and pulse a few times. Scatted the butter and shortening over the flour mixture and pulse until it resembles coarse meal. Gradually add 4 to 7 T ice water, pulsing until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface to form a disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour.

  3. Position a rack in the bottom of the oven and preheat to 375F.

  4. For Filling:Combine the peaches, brown and granulated sugars, cinnamon, ginger, nutmeg, peach eau de vie and conrstarch or tapioca in a large bowl and mix until well combined.

  5. In a spereate bowl, toss the blackberries with the cassis. Let sit 10 minutes, then use slotted spoon to spoon the berries into the peach mixture and toss.

  6. Divide the chilled dough in half and roll out each half into a 13 to 14 inch round on a lightly floured surface. Transfer one of the rounds to a 9 inch deep dish pie plate. Spoon the fruit into the crust using a slotted spoon; add some of the juices that have accumulated in the bowl (about 1/4 c). Scatter the butter over the top. Roll up the remaining dough round on the rolling pin, then unroll it on top of the filling. Trim the edges of both crusts to a 3/4-inch overhang. Fold the edges over; press to seal and crimp the edges. Cut 6 slits in the top crust to allow steam to escape. Brush the top of the pie with the cream and sprinkle with turbinado sugar.

  7. Place the pie on a baking sheet and bake on the bottom oven rack until the crust is golden and the juices bubble thickly through the slits, 1 hour and 20 minutes to 1 hour and 30 minutes. (Cover the crust’s edge with foil if it browns too quickly.)

  8. Let the pie cool about 3 hours before serving.

  9. Serves 8 to 10

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