Deep Dish Blackberry Peach Double Crust Pie Recipe

Name: Deep Dish Blackberry Peach Double Crust Pie
Prep time: 60 min
Cook time: 135 min
Total time: 195 min
Yield: Serves 1 or more
Ingredients: Double Crust Pie Crust; 6-8 medium ripe peaches; Fresh Blackberries; Sugar; 2 tablespoons cornstarch; Ground Nutmeg; Fresh Lemon Juice; 1 tablespoon lemon zest; Unsalted Butter; 1 tablespoon milk, for egg wash (optional)

This decadent deep dish blackberry peach pie is a summer masterpiece! Bursting with juicy peaches and sweet blackberries, encased in a flaky double crust, this pie is perfect for any occasion. Made with a 10-inch extra-deep pie pan, this recipe ensures maximum fruit filling and a satisfyingly crisp crust. Prepare to be amazed!

Prep Time 60 mins

Cook Time 135 mins

Calories 418.3 kcal

Protein 9g

Rating 4.0 (1 Reviews)

Deep Dish Blackberry Peach Double Crust Pie

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Deep Dish Blackberry Peach Double Crust Pie

Double Crust Pie Crust
6-8 medium ripe peaches
Fresh Blackberries
Sugar
2 tablespoons cornstarch
Ground Nutmeg
Fresh Lemon Juice
1 tablespoon lemon zest
Unsalted Butter
1 tablespoon milk, for egg wash (optional)

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How to Make Deep Dish Blackberry Peach Double Crust Pie

Prepare your favorite pie crust recipe (or use store-bought) and refrigerate until firm enough to roll (about 30 minutes).
While the crust chills, prepare the peaches: Bring 2-3 quarts of water to a boil in a large pot. Blanch the peaches one at a time by submerging them in the boiling water for 15 seconds. Remove with a slotted spoon and immediately transfer to an ice bath.
Once cool enough to handle, easily peel the peach skins and slice into 1/2-inch thick pieces. Measure out 4 cups of sliced peaches.
In a large bowl, gently combine the 4 cups of sliced peaches, 2 cups of fresh blackberries, and 1 cup of granulated sugar. Toss to coat evenly and set aside for 15 minutes to allow the juices to release.
On a lightly floured surface, roll out the bottom crust to a 12-inch circle. Carefully transfer it to your 10-inch extra-deep pie pan. Gently press the dough into the bottom and up the sides, allowing a 1-inch overhang.
Refrigerate the pie shell for 15 minutes.
In a small bowl, whisk together 3 tablespoons of granulated sugar and 2 tablespoons of cornstarch. Add this mixture to the fruit along with 1/2 teaspoon of ground nutmeg, 2 tablespoons of fresh lemon juice, and 1 tablespoon of lemon zest. Stir gently to combine.
Preheat your oven to 400°F (200°C).
Roll out the top crust to a 12-inch circle.
Pour the fruit filling into the chilled pie shell. Evenly distribute the fruit and dot the top with 4 tablespoons of cold unsalted butter, cut into small pieces.
Lightly moisten the rim of the bottom crust with water.
Carefully place the top crust over the filling. Center it and gently press the edges to seal, crimping and fluted the edges as desired. Trim any excess dough.
Cut several steam vents in the top crust using a knife or fork. Make a couple of vents near the edge to monitor the juices.
Brush the top crust lightly with milk and sprinkle with 1 tablespoon of granulated sugar.
Place the pie on a baking sheet (to catch any spills) and bake for 30 minutes at 400°F (200°C).
Reduce the oven temperature to 375°F (190°C), rotate the pie 180 degrees, and continue baking for 35-45 minutes, or until the juices bubble thickly and the crust is golden brown. If the crust browns too quickly, loosely tent with foil.
Remove from oven and let cool completely on a wire rack for at least 2 hours before serving. Enjoy!