Ingredients and Weight:
- Fresh or frozen blackberries: 6 cups (540g)
- Fresh or frozen peaches: 3 cups (450g)
- Sugar: 1 cup (200g)
- Cornstarch: 1/4 cup (30g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/4 teaspoon (1g)
- Butter: 1/2 cup (113g)
- Flour: 3 cups (360g)
- Baking powder: 2 teaspoons (12g)
- Salt: 1 teaspoon (6g)
- Cold water: 1/2 cup (120ml)
Preparation Time:
30 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
3
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine blackberries, peaches, sugar, cornstarch, cinnamon, and nutmeg. Stir to combine.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Cut cold butter into small cubes and add to dry ingredients. Use your fingers to mix the butter into the flour until it resembles coarse crumbs.
- Add cold water and mix until a dough forms. Form a ball and wrap it in plastic. Refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out half of the dough to a 12-inch (30cm) circle. Transfer to a 9-inch (23cm) pie plate and trim edges.
- Pour the fruit filling into the pie crust.
- Roll out the remaining dough and cut into strips. Create a lattice crust on top of the pie.
- Brush the crust with milk and sprinkle with sugar.
- Bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbling.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
- Fiber: 5g
Dish Characteristics:
- Sweet and juicy filling
- Flaky and buttery crust
- Rustic and homey presentation
User Comments:
- "This pie is absolutely delicious! The blackberry and peach flavors are perfectly balanced, and the crust is so flaky and buttery." - Sarah
- "I love that this pie is made with fresh fruit. It really makes a difference in the flavor." - Michael
- "This is the best peach pie I've ever had. The lattice crust is so pretty, and the filling is just perfect." - Emily
Special Precautions and Tips:
- Use ripe, sweet peaches for the best flavor.
- Don't overmix the pie dough, as this will make it tough.
- Refrigerate the dough before rolling it out to make it easier to work with.
- If you don't have a pie plate, you can bake the pie in a 9x13 inch (23x33cm) baking dish.
