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| Ignore the messy cutting board underneath... focus on how delicious that pie looks!! |
While I'm not a huge fan of Throwdown with Bobby Flay on Food Network, some of his recipes sound too good to resist. And me, being the biggest fan of pies out there, knew when he threwdown with two adorable old pie ladies and won, that I had to try this recipe out!
Never before have I been more proud of a pie. I mean really, it's gorgeous. It's the type of pie that I would be proud to take to the county fair and would be surprised if I didn't come home with some sort of ribbon. The crust is a GREAT recipe: really easy to work with and sooooo flaky! I skipped the alcohol in the fruit simply because it's not my style, but extra peach and current flavor wouldn't hurt I am sure. I brought this pie with me on a visit to my boyfriend's parents, and we all agreed that this is a pie we would pay money for!
Throwdown Peach and Blackberry Pie
recipe adapted from Bobby Flay, Throwdown.
Crust:
2 1/2 c. flour, plus more for rolling
2 T. sugar
1/2 t. salt
10 T. chilled butter, cut into 1/2 inch cubes
1/2 c. chilled solid shortening, cut into pieces
4-7 T. ice water
Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal. Add the water a few tablespoons at a time and pulse until the dough just comes togehter. Remove the dough from the machine and lightly knead on the flat surface until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375F.
Filling:
3 lbs mixed yellow and white peaches, peeled pitted, and sliced
1/3 to 1/2 c. 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 fresh nutmeg
2 T. peach eau de vie (I didn't use this, but I'm sure it would only make the pie better)
1/4 c. cornstarch
1 c. fresh blackberries
2 T. cassis (again, didn't use)
2 T. cold butter, cut into small pieces
2-3 T. heavy cream
2-3 T. sugar
Combine peaches, sugars, cinnamon, ginger, nutmep, peach eau de vie and cornstarch in a large bowl and mix until well combined. Toss the blackberries with the cassis. Let sit for 10 min, then use a slotted spoon to spoon the berries into the peaches and toss.
Divide the dough in half and roll each half out on a lightly floured surface. Line pie plate with one rolled out dough, scoop the filling into the lined pie plate, and pour extra juice over filling. Dot with butter. Cover with other rolled out dough. Cut slits to vent out steam. Press edges down and crimp. Bake pie for 1 hour. Cool pie at least 3-4 hours.
Enjoy!
