She Strengthens

Summer’s Sweetest Pie: A Peach and Blackberry Masterpiece

As the warmth of summer sets in, our taste buds crave something sweet and satisfying. What better way to indulge than with a decadent peach and blackberry pie? This show-stopping dessert is a symphony of flavors and textures, featuring a flaky double crust, juicy peaches, and tart blackberries.

The Perfect Peach

When it comes to peaches, freshness is key. Look for ripe, medium-sized peaches that are slightly soft to the touch. To prepare them, we’ll use a clever technique called blanching, which helps preserve their sweet flesh and makes them easier to peel.

A Fruitful Filling

In a large bowl, combine the sliced peaches, blackberries, and a hint of sugar. Let the mixture sit for 15 minutes, allowing the flavors to meld together. Then, stir in a mixture of cornstarch, nutmeg, lemon juice, and lemon zest to create a harmonious balance of sweet and tangy.

Pie Pastry Perfection

Roll out the chilled pie pastry into a 13 1/2-inch circle, carefully placing it into a deep-dish pie pan. Trim the edges, leaving a 1/2-inch overhang, and sculpt the rim into an upstanding ridge. Repeat the process with the remaining pastry, creating a stunning double crust.

Baking to Perfection

Preheat your oven to 400°F and place the pie on the center rack. Bake for 30 minutes, then reduce the temperature to 375°F and rotate the pie 180 degrees. Continue baking until the juices bubble thickly and the top is golden brown, about 35-45 minutes.

The Finishing Touches

Once the pie has cooled, brush the pastry with milk and sprinkle with sugar. Let it rest for at least 2 hours before serving, allowing the flavors to meld together in perfect harmony.

Yield: 8-10 servings
Difficulty: Medium

Ingredients:

• 1 recipe Basic Flaky Pie Pastry, Double Crust, refrigerated
• 6-8 small to medium-size ripe peaches
• 4 cups fresh or individually frozen blackberries (not packed in syrup), partially thawed
• 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
• Sugar