Ingredients
2½cupsflour
2tbspsugar
salt,to taste
16tbspunsalted butter,chilled, cubed
½cupbuttermilk,chilled
1½lbpeach,pit removed, sliced into 8 wedges
1cupblackberry
½cupbrown sugar,lightly packed
2tbspbourbon,or 1 tbsp of vanilla extract
3tbspcornstarch
1tbsplemon zest
1tspground cinnamon
salt,to taste
1egg
2tspwater
turbinado sugar
2½cupsflour
2tbspsugar
salt,to taste
16tbspunsalted butter,chilled and cubed
½cupbuttermilk,chilled
1½lbpeach,pit removed and sliced into 8 wedges
1cupblackberry
½cupbrown sugar,lightly packed
2tbspbourbon,or 1 tbsp of vanilla extract
3tbspcornstarch
1tbsplemon,zest
1tspground cinnamon
salt,to taste
1egg
2tspwater
turbinado sugar
Preparation
In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine. Add the cubed butter and pulse until the butter is incorporated and the size of peas. Add in buttermilk and pulse until the dough just comes together.
Gather the dough into a ball and wrap it in plastic wrap. Refrigerate for about 1 hour.
In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon, corn starch, lemon zest, cinnamon, and a pinch of salt. Set aside.
Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch thick. Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge.
Chill in the refrigerator until ready to use.
With the second pie crust, cut out 20 ½-inch long strips. Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.
Preheat the oven to 375 degrees F.
Chill the pie in the refrigerator for about 30 minutes.
Bake the pie for about 50 to 55 minutes, or until the crust is golden brown.
Let pie sit at room temperature for at least 3 hours before serving.
Serve and enjoy!
In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine. Add the cubed butter and pulse until the butter is incorporated and the size of peas. Add in buttermilk and pulse until the dough just comes together.
Gather the dough into a ball and wrap it in plastic wrap. Refrigerate for about 1 hour.
In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and a pinch of salt. Set aside.
Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch thick.
Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge. Chill in the refrigerator until ready to use.
With the second pie crust, cut out 20 ½-inch long strips.
Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.
Preheat the oven to 375 degrees F.
Chill the pie in the refrigerator for about 30 minutes.
Bake the pie for about 50 to 55 minutes, or until the crust is golden brown.
Let pie sit at room temperature for at least 3 hours before serving.
