Tuesday, August 23, 2016

Deep-Dish Blackberry-Peach Double-Crust Pie

I have a feeling time goes faster than I'd like it to be.  It's two more weeks until Labor Day weekend; after that school will start and I will go back to my regular work.  I really like summer time because there's time to be with family and go on an outing.  It'll be kind of sad when September rolls over.

For most of days, I've time to bake with what's available in season.  There are several recipes that I've tried but not all will make it to this blog.  There's a chocolate zucchini cake which was a disappointment, a fermented cassava cake which was still to be perfected, but most of the pies I did will be shared here though.  This is one of them, when the peaches were plenty and blackberries hung by a handful.

Each pie slice is a burst of juicy blackberries and sweet peaches and I love it when I can successfully cut a perfect pie slice--pat myself on the back.  We topped our pies with a scoop of vanilla ice cream, hmmm...I wish I still had that slice.

Deep-Dish Blackberry-Peach Double-Crust Pie

Make 8 to 10 servings

Double Crust Pie Pastry:

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1/2 cup cold vegetable shortening, cut into pieces
1/2 cup cold water


6 to 8 small to medium-size ripe peaches
4 cups fresh blackberries
1/2 cup plus 3 tablespoons sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons cold unsalted butter, cut into small pieces

Milk or light cream

To make the double crust pastry:
In a food processor, pulse together flour, sugar, and salt.  Add butter, pulse a few time.  Add shortening, pulse until the mixture forms into lima bean-size pieces.  Add half of the ice water, pulse again.  Then add the last half of ice water, pulse until the mixture starts to clump and look moist.

Dump the dough onto a lightly floured surface and gather into two balls; one ball should be slightly larger than the other; this will be the bottom crust.  Flatten each into a disk with the heel of your hand.  Cover tightly with plastic wrap and refrigerated at least an hour or overnight before rolling.

Once ready, take out the bottom crust disk; allow to rest for 10 minutes.  Liberally flour the work surface and roll the pastry into a 13 1/2-inch circle.  Gently fold the pastry into the rolling pin and invert pastry over a 9-inch deep-dish pie pan.  Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge.  Place in the refrigerator for 15 minutes.

To make the filling:
Blanch, peel, and slice the peaches into a large measuring cup; you'll need 4 cups.  Combine the sliced peaches, blackberries, and 1/2 cup of the sugar in a large bowl.  Toss well to combine and set aside for 15 minutes.

In a small bowl, mix the remaining 3 tablespoons sugar with the cornstarch.  Stir the mixture into the fruit along with the nutmeg, lemon juice, and lemon zest.  Preheat the oven to 400 degree F.  Take out the smaller disk of pastry and let it rest for 10 minutes.

Roll out the top crust pastry onto a floured surface to a 11 1/2-inch circle.  Turn the filling into the chilled pie shell.  Smooth the fruit with a spoon and dot with the butter.  Lightly moisten the rim of the pie shell.  Invert the top pastry over the filling.  Press the top and bottom pastries together along the dampened edge.  Trim the pastry with scissors or a paring knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge.  Slash the top of the pie with a knife to allow steam to escape.  Brush top crust all over with milk and sprinkle with sugar.

Place the pie on the center oven rack and bake for for 30 minutes.  Reduce the oven temperature to 375 degree F and rotate the pie 180 degrees.  Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any drips.  Continue to bake until the juices bubble thickly at the steam vents and the top is golden brown, 35 to 45 minutes.  If the top starts to get too dark, cover it with loosely tented aluminum foil during the last 15 minutes.

Transfer the pie to a wire rack and let cool for at least 2 hours before serving.

Source:  Pie by Ken Haedrich

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