BLACKBERRY PEACH CRISP
Treat your family to a delightful dessert time with this blackberry peach crisp.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°. Place blackberries in large bowl. Sprinkle with cornstarch; toss until blackberries are coated. Carefully stir in peaches.
- Place fruit in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients until crumbly; sprinkle over fruit.
- Bake about 30 minutes or until topping is golden brown and fruit is tender.
Nutrition Facts : Calories 205, Carbohydrate 38 g, Cholesterol 15 mg, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 45 mg
PEACH AND BLACKBERRY PIE RECIPE BY TASTY
Here's what you need: flour, sugar, salt, unsalted butter, buttermilk, peach, blackberry, brown sugar, bourbon, cornstarch, lemon zest, ground cinnamon, salt, egg, water, turbinado sugar
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 16
Steps:
- In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine.
- Add the cubed butter and pulse until the butter is incorporated and the size of peas.
- Add the buttermilk and pulse until the dough just comes together.
- Gather the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
- In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and pinch of salt. Set aside.
- Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch (3 cm) thick.
- Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge. Chill in the refrigerator until ready to use.
- With the second pie crust, cut out 20 ½-inch (1 cm) long strips.
- Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
- In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.
- Preheat the oven to 375˚F (190˚C).
- Chill the pie in the refrigerator for 30 minutes.
- Bake the pie for 50 to 55 minutes, or until the crust is golden brown.
- Let pie sit at room temperature for at least 3 hours before serving.
- Enjoy!
Nutrition Facts : Calories 596 calories, Carbohydrate 66 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 24 grams
PEACH-BLACKBERRY PIE
Provided by Bobby Flay
Categories dessert
Time 5h45m
Yield 1 9-inch deep dish pie
Number Of Ingredients 19
Steps:
- 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 together. Remove the dough from the machine and lightly knead on a 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 375 degrees F.
- Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis. Let sit for 10 minutes, 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 to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of 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. Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.
PEACH BLACKBERRY PIE
Steps:
- 1. Prepare the pie dough as directed through Step 4, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and place it on a plate. Wrap both crusts and chill until ready to use.
- 2. Combine the peaches, blackberries, lemon juice and salt; set aside. Combine the ginger, flour and brown sugar; toss with the fruits. Let rest for 1 hour. Preheat the oven to 350°F.
- 3. Combine the egg white and water in a small bowl. Remove the pie crusts from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess. Add the fruit filling, mounding the peaches in the center.
- 4. Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mixture. Sprinkle lightly with the granulated sugar.
- 5. Place the pie on the center rack of the oven and bake until it is golden and the juices are bubbling, about 60 to 70 minutes. Let the pie cool on a rack before serving just slightly warm or at room temperature.
BLACKBERRY AND PEACH PIE
This recipe is from Bobby Flay's Throwdown. It looked great and lots of spectators liked how it tasted. I can't wait to try it.
Provided by Xexe383
Categories Dessert
Time 1h45m
Yield 1 9inch pie
Number Of Ingredients 20
Steps:
- For the crust:.
- 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. A.
- dd the water a few tablespoons at a time and pulse until the dough just comes together. Remove the dough from the machine and lightly knead on a 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 375°F.
- For the filling:.
- Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined.
- Toss the blackberries with the cassis. Let sit for 10 minutes, 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 to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of 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.
- Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang.
- Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar.
- Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.
Nutrition Facts : Calories 4737.8, Fat 259.6, SaturatedFat 125.1, Cholesterol 407.5, Sodium 1395.5, Carbohydrate 580.3, Fiber 39.1, Sugar 284.9, Protein 49.2
PEACH AND BLACKBERRY COBBLER
A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.
Provided by bakerchic12321
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
- Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
- Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g
More about "blackberry peach pie recipes"
BLACKBERRY PEACH PIE - A BEAUTIFUL PLATE
From abeautifulplate.com
4.5/5 (43)Total Time 4 hrsCategory Pies, Tarts, And PastriesCalories 356 per serving
- Prepare the Pie Dough (preferably, the night before or several hours in advance): Place the flour, sugar, and salt in a stand mixer bowl. [If you do not have a stand mixer, you can also prepare the dough in a large food processor or by hand, with a pastry cutter – chill all of your tools before using.]. Transfer the stand mixer bowl and paddle attachment to the freezer (if your freezer is too small, you can use a large Ziploc bag or a small bowl). Place the butter in a separate small bowl. Chill the dry ingredients, tools, and butter for 20 minutes.
- Using the stand mixer, fitted with the chilled paddle attachment, mix the dry ingredients for 5 to 10 seconds over low speed. Over low speed, slowly add the butter, a few pieces at a time, until the butter has broken into a mixture of larger and smaller size pieces (similar to ‘broken walnut pieces’).
- Add the vinegar and slowly add the ice water (you will most likely need to use all of it or a touch more, depending on the humidity of your kitchen) until the dough just barely holds together. It will still look relatively dry and shaggy in the bowl, but if the dough can hold together (or almost hold together) when squeezed in the palm of your hand, it is ready. Transfer the dough mixture to a large gallon-size Ziploc bag (this helps lessen the warmth from your hands from transferring to the dough) and using the open ends and sides of the bag, press the dough together into a ball using the heels of your hand.
- Remove the pie dough from the bag and using a sharp knife, cut the ball in half. Wrap each half tightly in plastic wrap and flatten into a disc. Refrigerate for at least 2 hours or, ideally, overnight.
RUSTIC BLACKBERRY AND PEACH PIE (WITH NOAH’S PIE …
From hummingbirdhigh.com
HOW TO MAKE HOMEMADE BLACKBERRY PEACH HAND …
From thespeckledpalate.com
BLACKBERRY PEACH PIE - SAVOR THE BEST
From savorthebest.com
4.5/5 (4)Total Time 1 hr 25 minsCategory DessertsCalories 231 per serving
PEACH BLACKBERRY PIE - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (4)Calories 2566 per servingCategory Dessert
PEACH-BLACKBERRY PIE - VICTORIA MAGAZINE
From victoriamag.com
PERFECT EVERY TIME BLACKBERRY PEACH PIE - HOMEMADE HOME
From homemadehome.com
PEACH BLACKBERRY PIE - PIES AND PLOTS
From piesandplots.net
PEACH AND BLACKBERRY PIE RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
21 STUNNING PIES TO BAKE OR CHILL THIS SUMMER - SIMPLY …
From simplyrecipes.com
BLACKBERRY PEACH PIE RECIPE - NATURALLY SWEET KITCHEN
From naturallysweetkitchen.com
PEACH BLACKBERRY PIE — THE FARMER'S DAUGHTER | LET'S BAKE …
From the-farmersdaughter.com
PERFECT PEACH PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEACH BLACKBERRY PIE RECIPE (BETTER THAN PEACH PIE) - CHEF …
From cheflindseyfarr.com
BLACKBERRY PEACH CRUMB PIE - JOY IN EVERY SEASON
From joyineveryseason.com
17 BEST FRUIT PIES - EASY FRUIT PIE RECIPES - THE PIONEER …
From thepioneerwoman.com
PEACH AND BLACKBERRY PIE RECIPE | RECIPES.NET
From recipes.net
SUPER EASY SOUTHERN COBBLER RECIPES YOU CAN THROW TOGETHER …
From southernliving.com
BLACKBERRY PIE {OLD-FASHIONED FAVORITE!} – WELLPLATED.COM
From wellplated.com
THE PEACH COBBLER FACTORY OPENS LOCATION NEAR RALEIGH NC
From newsobserver.com
BEST PEACH BLACKBERRY PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
You'll also love