Deep-Dish Peach-Blackberry Pie

This delicious heirloom pie, filled with ripe blackberries and peaches, will become your new go-to summer dessert.

Serves: 1 (9-inch) deep-dish pie

Ingredients

Instructions

Preheat oven to 375°.
On a lightly floured surface, roll 1 portion of Basic Pie Dough into a 12-inch circle. Press dough into bottom and up sides of a 9-inch deep-dish pie plate, letting excess extend over sides of plate.
In a large bowl, combine peaches, blackberries, and lemon juice.
In a small bowl, whisk together 1⁄2 cup sugar, cornstarch, salt, cinnamon, and nutmeg. Sprinkle sugar mixture over fruit; gently toss to coat. Spoon into prepared crust. Scatter butter on top.
On a lightly floured surface, roll remaining Basic Pie Dough into a 12-inch circle. Cut dough into 1⁄2- to 1-inch-wide strips. Arrange strips over filling in a lattice design, trimming to fit. Fold edges of bottom crust under, and crimp as desired.
In another small bowl, whisk together egg yolk and 2 teaspoons water. Brush dough with egg wash, and sprinkle with remaining 1 tablespoon sugar.
Bake until golden brown and bubbly, about 55 minutes, loosely covering with foil during final 10 minutes of baking to prevent excess browning. Let cool completely on a wire rack, about 6 hours.

Basic Pie Dough

Serves: 1 (9-inch) crust

Ingredients

Instructions

In a medium bowl, whisk together flour, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly.
In a small bowl, combine 4 to 5 tablespoons ice water and vinegar. Add vinegar-water mixture, 1 tablespoon at a time, to flour mixture, stirring with a fork until a dough forms.
Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Let dough stand at room temperature until slightly softened before using, about 10 minutes.

Notes

Kitchen Tip: Avoid adding too much water. You only need enough to make the dough hold together when pinched with fingers.