Deep Dish Blackberry Peach Double Crust Pie
Indulge in the irresistible combination of summer’s finest fruits with this Deep Dish Blackberry Peach Double Crust Pie—a masterpiece of buttery, flaky pastry and juicy, perfectly-spiced filling. With every slice, you'll taste the sweet, tart harmony of fresh blackberries and tender peach slices, delicately enhanced with a touch of cinnamon and a squeeze of zesty lemon juice. The double crust, made from scratch with chilled butter, ensures a golden, flaky shell that holds its shape while embracing the luscious, bubbling filling. Topped with an optional sprinkle of coarse sugar for a shimmering finish, this crowd-pleasing dessert is baked to perfection in a 9-inch deep-dish pan. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, it’s an unforgettable treat perfect for gatherings, holidays, or any occasion worth celebrating. Keywords: Blackberry Peach Pie, Deep Dish Pie, Double Crust Pie, Summer Fruit Dessert, Homemade Pie, Blackberry Peach Dessert.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1.5 cups unsalted butter, chilled and cubed
- 0.5 cups ice water
- 3 cups blackberries, fresh or frozen
- 4 cups peaches, peeled, pitted, and sliced
- 0.75 cups granulated sugar (for filling)
- 0.25 cups brown sugar
- 0.25 cups cornstarch
- 1 tablespoon lemon juice
- 0.5 teaspoons ground cinnamon
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the blackberries, peach slices, granulated sugar, brown sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat the fruit evenly. Set aside.
On a lightly floured surface, roll out one of the chilled dough disks into a circle large enough to line a 9-inch deep dish pie pan. Carefully transfer the dough to the pie pan, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving a slight overhang.
Pour the prepared fruit filling into the crust, spreading it evenly.
Roll out the second dough disk into a circle large enough to cover the pie. Place it over the filling. Trim the excess dough and crimp or flute the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any spills, then bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool for at least 2 hours before serving to ensure the filling sets properly.
Slice, serve, and enjoy your Deep Dish Blackberry Peach Double Crust Pie with a scoop of vanilla ice cream, if desired!
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 45.4 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
