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Chrissy's Blackberry & Peach, Brandy Infused Pie! Crust Recipe and Fall Favorite! In A Cast Iron Pie Plate!


Amazing Blackberry & Peach Pie! So yummy and delicious it warms your soul and fills you with happiness. This is a must try pie! You can make this recipe in any pie plate you have I just prefer my cast iron one since it brings out the flavors and makes my pie crust so perfectly crisp and flaky. I have these in my amazon kitchen store and will provide a link at the bottom of this post for anyone wanting one, as far as cast iron goes these are pretty inexpensive they are only around $19.99 each. 

Anyways lets get started! 
You can use a store bought crust but just in case you want a good crust recipe I have added it here too! 

Ingredients: Crust

1 1/2 cups flour
2/3 cup shortening or butter
1/4 teaspoon salt
1/4 teaspoon sugar

1/2 cups additional flour
1/2 cup super cold water ( I use a bowl of ice and set my water in a metal or glass measuring cup inside) 

Directions: Crust

With a pastry cutter cut first 4 ingredients together until fine and crumbly.

in separate bowl make paste with 1/2 cup flour & water mixture. Mix in the crumbly mixture to the paste mixture until a dough forms. cut in half to make two crusts one for top one for bottom.

on a lightly floured flat surface with a floured rolling pin roll from inside to outside, working around from side to side making a 9- 10 inch circle. Place inside your lightly greased and floured pie plate. 

Ingredients: Filling

4 cups of pealed and cubed chopped peaches
3 cups of fresh blackberries
3 teaspoons all purpose flour
3 teaspoons corn starch
1/4 cup sugar
1/4 cup brown sugar
1/4 cup blackberry Brandy
1/2 lemon (for juice) 
1 teaspoon lemon or orange zest
4 teaspoons butter
1 pinch of salt
1/8 teaspoon cinnamon
1 dash or nutmeg
1 dash of all spice
1 dash of ground cloves 

Egg wash for crust:
1 egg whisked with 3 teaspoons of cream or milk


Directions:

Start by adding the cubed peaches 1/2 of the butter and sugar together, cook med- high heat for roughly 2-3 minutes, add in the blackberries and the brown sugar, once the mixture starts to boil add the remaining ingredients cover and simmer for 2 minutes on low, then uncover raise heat to med - high heat again and constantly stir as filling thickens and gets almost like jelly. using the back of a large spoon smash the blackberries against the side of the pan until they have all fallen apart and are incorporated through out the filling. remove from heat, and pour into pie pan over the bottom crust. 

 Next use your top crust to cover, cutting 1-2 inch slits from center out to allow air to escape and press edges with a fork to crimp, other options for the top are lattice strips of crust over your pie, but my favorite is using cookie or crust cutters make my own design. 

with a pastry brush, lightly brush your crust with the egg wash.

Bake at 425 degrees F for 30-45 minutes or until crust is golden brown and inside is bubbly and delicious! Let set for 30 minutes before serving to set up. 

eat and enjoy! 


You can buy my cast iron pie plate here at my amazon kitchen store! 


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