Peach Pie with Blackberries

Peaches are some of the sweetest and juiciest fruit - perfect for a snack or dessert. Or a Father's Day pie. This one was for my dad, a true pie guy.

What I am discovering with fruit pies is the ease with which you can add flavor or a little surprise. That is what I tried with the blackberries; a little tartness from the berries to compliment the sweet peaches. 

Peach Pie with Blackberries

     adapted from Foodess

Crust

2½ cups flour

2 tbsp sugar

2 tsp salt

10 oz. chilled butter, cubed

6 tbsp ice water

Filling

5 white peaches, peeled and sliced

⅓ cup sugar

1 tbsp flour

¼ tsp cinnamon

⅛ tsp nutmeg

1-2 tbsp lemon juice

1 handful of blackberries

Garnish with a few extra blackberries.

Directions

For the crust...

Whisk the flour, sugar, and salt together in a bowl. Add the cubes of butter and using a pastry cutter or your fingers rub into the flour mixture until it resembles course meal. Add water as needed.

Divide into two portions, form discs, and chill for at least an hour.  

Preheat oven to 500°F, yes, that's correct, 500 degrees.

In a large bowl, combine the sugar, flour, cinnamon, and nutmeg. Add the peaches and lemon juice, toss together and set aside.

Lightly flour a work surface and roll out the dough. Transfer the first disc to a 9-inch pie pan and fill with the peach filling, sprinkling the top with blackberries, and cover with the second rolled out disc. Trim the edges and cut air vents in the top. 

Once the pie is in the oven turn the heat down to 425°F. 

Bake for 25 minutes before reducing the heat to 375°F, covering with foil, and baking for anther 25 minutes. The top should be golden brown.

The crust is flaky and buttery... just right! 

I suggest serving the pie warm with vanilla ice cream. 

It's peach season so you and yours can enjoy fresh peach pie all summer long!

mmm mmm mmmmmm