Peach and Blackberry Bramble Pie

I am no stranger to U-pick farms... and once I get started picking berries, or cherries, or apples,... I cannot stop...

So, you can imagine that I need a collection of great recipes to use up all the seasonal fruits and vegetables that I'm picking!

Behold this amazing pie...using the best peaches of the season and also the most delicious blackberries too.

We ventured out to a nearby farm early in the morning last week to pick blackberries... it was worth getting up early.  The farm is a beautiful slice of heaven...right in our own neck of the woods.

So...with my new basket of blackberries overflowing...I found it to be perfect timing that I was alerted to a virtual pie contest.  How perfect.   Fair season is canceled this year...but virtual fair season...that's something I can do!!  I got busy and whipped up this sweet little peach and blackberry pie...complete with a honey crumb-top and a pastry crust... it was like a slice of summer on a plate.  The folks at Jeni's Ice Cream agreed it was a "peach" of a pie and deserved some recognition too!!  Thanks so much for the pie-love Jeni's Splendid Ice Creams...I love ya right back!

For you, the recipe... be sure to get some ice cream in the house...the vanilla ice cream with the warm peaches and sweet berries made it feel extra special.  We could all use a "little extra special" in our lives these days...  this pie is the extra we all need. Enjoy.

Peach and Blackberry Bramble Pie

Recipe by: Karri Perry, Blue Ribbon Kitchen Blog, August 2020

Baking temperature: 375 degrees
Baking time: 60 minutes
Yield: 1 pie, 8-12 servings

Crust Ingredients:

·         2 1/2 cups all-purpose flour

·         8 Tablespoons cold unsalted butter

·         4 Tablespoons cold Crisco

·         2 Tablespoons granulated sugar

·         1 teaspoon salt

·         3-4 Tablespoon water

Filling Ingredients:

·         4 cups fresh sliced peaches with peach peels removed (5-6 medium peaches)

       1 cup fresh (rinsed and cleaned) blackberries

·         1 cup granulated sugar

·         1/4 teaspoon cinnamon

       pinch of salt

·         ¼ cup arrowroot

Crumb Topping:

4 Tablespoons softened butter

1/2 cup brown sugar

1/2 cup quick cook oats

1/2 cup all-purpose flour

2 Tablespoons honey

1/4 teaspoon cinnamon and a pinch of salt

Mix together in a medium bowl, set aside.

Instructions for Crust:

·         In a food processor or in a stand mixer, combine flour, sugar, and salt.

·         Add cold butter, Crisco.  Mix until the flour-butter mixture is crumbly.

·         Slowly drizzle the cold water into the flour mixture, one tablespoon at a time.

·         Once the dough comes together, chill dough well covered for 1 hour, up to 24 hours.

·         After chilling dough, roll to ¼ inch thickness and fill the 9-inch pie plate.  Use extra dough to cut out creative star shapes to cover pie or roll out a top crust.  Chill dough in prepared pie plate while working on the pie

Instructions for Filling:

·         Place fresh sliced peaches and blackberries in a medium bowl and set aside.

·         In a small bowl combine sugar, salt, cinnamon, and arrowroot. Mix well.

·         Pour sugar mixture over the prepared fruit, gently coat the fruit.

·         Fill the pie shell with the fruit mixture. Top with the crumb topping.

·         Lay the second pastry crust on top of the pie, or use pie crust cut-outs on top of the pie. Crimp edges.  If using a full top crust, vent with a paring knife before baking.

·         If desired, brush with egg wash (1 beaten egg and 1 teaspoon cold water) and sprinkle with sanding sugar and cinnamon

·        Bake on the lowest rack of a preheated 375-degree oven for 60 minutes, or until pie is browned and bubbling from the center.

TIP-To easily remove the peach peels:

In a medium pot, add water to half-way and heat until simmering on the stovetop.

Slice and X on the bottom of each peach using a paring knife.

Using a ladle, lower the peaches into the hot water and let sit for 1 minute.

Remove the peaches and place the peaches into an ice bath of cool water.

Starting at the X, remove the peach peel.  Slice peaches into 1/2 inch slices.