Bobby Flay Peach-Blackberry Pie Recipe

This delicious Bobby Flay Peach-Blackberry Pie is the perfect summer dessert for any occasion! With juicy peaches, fresh blackberries, and a flaky, all-butter homemade crust, this pie is sure to impress. The combination of warm spices and a hint of peach eau de vie adds a lovely depth of flavor. This classic fruit pie is a true crowd-pleaser, ready in about 2 hours, plus chilling and cooling time.

Bobby Flay Peach-Blackberry Pie Ingredients

For the Crust:

• 2 1/2 cups all-purpose flour, plus more for rolling
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup chilled solid vegetable shortening, cut into pieces
• 4 to 7 tablespoons ice water

For the Filling:

• 3 pounds mixed yellow and white peaches, peeled, pitted, and sliced
• 1/3 to 1/2 cup light brown sugar
• 1/3 to 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 1/2 teaspoon ground fresh nutmeg
• 2 tablespoons peach eau de vie (or brandy)
• 1/4 cup cornstarch or tapioca starch
• 1 cup fresh blackberries
• 2 tablespoons cassis (or other berry liqueur)
• 2 tablespoons cold butter, cut into small pieces

For Assembly:

• 2 to 3 tablespoons heavy cream, for brushing
• 2 to 3 tablespoons turbinado sugar, for sprinkling

How To Make Bobby Flay Peach-Blackberry Pie

1. Make the Pie Dough: In a food processor, pulse the flour, sugar, and salt. Add the cold butter and shortening and pulse until the mixture resembles a coarse meal with some pea-sized pieces of butter remaining. Drizzle in the ice water, 1 tablespoon at a time, pulsing until the dough just starts to come together.
2. Chill the Dough: Turn the dough out, divide it in half, and flatten each into a 1-inch thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour.
3. Prepare the Filling and Oven: Preheat the oven to 375°F. In a large bowl, mix the sliced peaches, both sugars, cinnamon, ginger, nutmeg, peach eau de vie, and cornstarch. In a separate small bowl, gently toss the blackberries with the cassis and let them sit for 10 minutes.
4. Assemble the Pie: On a floured surface, roll one portion of the chilled dough into a 13-inch circle and carefully place it into a 9-inch deep-dish pie plate. Add the blackberries to the peach mixture, then spoon the entire filling into the pie crust. Dot the top of the filling with the small pieces of cold butter.
5. Add the Top Crust and Bake: Roll out the second portion of dough. You can either place it over the pie as a full crust or cut it into strips to create a lattice top. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the heavy cream and sprinkle generously with turbinado sugar.
6. Bake and Cool: Place the pie on a baking sheet to catch any drips. Bake on the bottom rack for 1 hour and 20 to 30 minutes. The crust should be a deep golden brown and the juices should be thick and bubbling. If the edges are browning too quickly, cover them with foil.
7. Cool Completely: This is a crucial step. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing. This allows the filling to fully set.

Recipe Tips

• How to get a perfectly flaky pie crust? The most important secret is to use very cold butter, shortening, and ice water, and to not overwork the dough. You want to see small, visible pieces of fat in your dough, as these will create steam and flaky layers when baked.
• How do I know when the pie is truly done? The best indicator for a fruit pie is the filling. You must see the juices bubbling up thickly through the steam vents in the center of the pie. This indicates that the cornstarch has reached a high enough temperature to fully activate and thicken the juices.
• Why do I have to let the pie cool for so long? This is a non-negotiable step! If you slice into a hot fruit pie, the molten, liquidy filling will run everywhere. Letting it cool for several hours is the secret that allows the juices to cool, thicken, and set up into a perfect, clean, sliceable consistency.
• Why use a mix of peaches and blackberries? The combination of sweet, juicy peaches and tart, vibrant blackberries creates a perfect balance of flavors and a beautiful, jewel-toned filling.

What To Serve With Peach-Blackberry Pie

This is a classic summer and fall dessert that is a staple for a reason. It is traditionally and most deliciously served warm with:

• A scoop of high-quality vanilla bean ice cream.
• A dollop of fresh, unsweetened whipped cream.

How To Store Peach-Blackberry Pie

• Room Temperature: A fruit pie like this can be stored, loosely covered, at room temperature for up to 2 days.
• Refrigerate: After two days, it’s best to store the pie, covered, in the refrigerator for up to two additional days.
• Reheat: Reheat individual slices in the microwave or place the entire pie in a 350°F oven for 10-15 minutes until warmed through.

Peach-Blackberry Pie Nutrition Facts

• Serving: 1 slice (1/8th of pie)
• Calories: 330 kcal
• Carbohydrate: 45g
• Protein: 3g
• Fat: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Apple Pie Recipe
• Bobby Flay Throwdown Pumpkin Pie Recipe
• Bobby Flay Carrot Cake with Cream Cheese Marshmallow Frosting