If you read the title of this post, it’s pretty clear that I’m a few weeks late in sharing a season-appropriate recipe. But it was so delicious, it was worth ignoring the pumpkin and apple inspired desserts of Fall.
At the end of August, we spent a week at Lake Erie with my family, and just as we were embarking on a seven hour drive home, we stopped by a roadside fruit stand to pick up the fresh produce available at the end of summer. Due to the lake climate, it was perfect for growing peaches. The blackberries looked and smelled amazing as well. So there we were, a little car packed full of suitcases, babygear, our family, and now a box of peaches and several containers of blackberries. The sweet aroma of the peaches soon took over the car and we were eager to get to work on them. If it wasn’t for the seven hour drive ahead of us and the cramped legroom I had sitting in the backseat next to Alister, I would have been in heaven. It is a wonder how we made it all the way home with all of the peaches and blackberries remaining.
About a week after we had been home, we had made a huge dent in the peaches. But I knew it was time I added them to a baked good. After all, anytime I want to buy a large amount of produce, I sell the idea to Justin by promising that I will use them in some form of a baked good. And that is just what I did.
I found this amazing recipe and was instantly intrigued by the use of coriander in a fruit pie. Not to mention, she goes to the trouble of providing detailed, step-by-step instructions with photos, so I was ready to take it on. Besides, I had all of the ingredients on hand and a couple of hours to kill. Aside from a few modifications, namely substituting in blackberries for the blueberries, using a smaller amount of sugar since our peaches were already so sweet, making a lattice-style crust, and covering the crust halfway through the baking process, I kept to the recipe.
Here is my slightly modified version of the linked recipe, but to give credit where it is due, most of it is directly from the linked recipe. I will keep it a little brief, but if you want more detail, I strongly suggest clicking on the original recipe above.
Peach Blackberry Pie
Makes one 9-inch pie
2 1/2 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into cubes
5 tablespoons plus 2 teaspoons ice cold water
1 teaspoon apple cider vinegar
About 3 pounds ripe peaches (I used about 6 peaches)
1 cup fresh blackberries
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoon fresh lemon juice
1 egg, beaten, for egg wash
2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking
Make the Crust
1. In a medium bowl, whisk together flour, sugar, and salt.
2. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. The mixture will crumble into different shapes and sizes. That is okay. Just work it down until the butter is evenly distributed.
3. Stir together the ice cold water and vinegar.
4. Create a well in the butter and flour mixture and pour in the water and vinegar mixture.
5. Use a fork to bring the dough together and try to moisten all of the flour bits.
6. On a lightly floured work surface, dump out the dough mixture and divide it into two. Gently knead into two disks and then wrap each disk in plastic wrap and refrigerate for 1 hour.
Make the Filling
1. Wash peaches and blackberries. Slice each peach into about 10-12 slices.
2. In a medium bowl, combine peach slices and blackberries.
3. In a small bowl, whisk together sugar, spices, flour, and cornstarch.
4. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice.
5. Place bowl of fruit in the fridge to rest while you roll the crust out.
Make the Pie
1. Preheat oven to 400 degrees F. Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie to catch any pie drippings.
2. Remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.
3. Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle. The circle does not need to be perfect as you are going to cut it into strips. Cut the circle into roughly 1-inch wide strips .
4. Remove the bottom crust and fruit filling from the fridge. Gently pour the fruit filling into the pie dish.
5. Assemble the lattice top crust by placing strips in one direction about 1/2 inch apart. Then fold up every other strip in half and place a long strip perpendicular across the middle. Unfold the strips and begin weaving the other strips until the pie is full. There are much better instructions for making a lattice crust, but I think I captured the highlights.
6. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. If you are using the leftover dough scraps to make a design with cut-outs (as shown in the photo), you will want to place them on top of the crust before moving on.
7. Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
8. Place pie in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 375 and bake for 45 to 55 more minutes. When 25 minutes are left on the timer, place a crust cover over the crust to prevent burning.
9. Remove from the oven when crust is browned and golden, and the juices are bubbling. Allow to cool for 2 hours before serving.
Or let your patience get the best of you and serve with all of the juicy goodness oozing out as shown here.
If there is any leftover, place covered in the fridge to store. We stored the leftovers in the fridge and warmed them up at 350 for about 10 minutes before serving.
Enjoy! Even if you need to wait until next summer to do so!