THIS PIE IS PERFECT EVERY TIME!! This Perfect Every Time Blackberry Peach Pie is a dream in a crust!
Prep Time:20 Minutes
Cook Time:40 Minutes
Total Time:1 hour
Yield:1 Pie 1x
1 package (2 crusts) Refrigerated Pie Crust
¾ cup Sugar, 1 Tbsp for Topping
5 Tbsp Cornstarch
1 tsp Tapioca
¼ tsp Salt
20 ounces (4 cups) FRESH blackberries, do not use frozen blackberries
2 ripe Yellow Peaches, peeled and cubed
2 Tbsp Lemon Juice
1/2 tsp Almond Extract
1/2 tsp Vanilla Extract
2 Tbsp Unsalted Butter, cubed
1 Egg, lightly beaten
Preheat oven to 400 degrees, with the rack on the lower-middle position.
In a bowl, whisk together the sugar, cornstarch, tapioca, and salt. Set aside.
In another large bowl, combine the blackberries, peaches, lemon juice, almond and vanilla extracts, and toss together gently. Sprinkle the sugar/cornstarch mixture on top, and toss to combine.
Roll out the pie crust into a deep dish pie dish, pressing the dough into the corners of the pie dish.
Fill the pie crust, and even out the fillings. Add the cubed pieces of unsalted butter to the top of the fillings.
Roll out the other crust and slice into 1″ wide strips. Create a lattice pattern on top, alternating the pie strips perpendicularly, and alternating the overlap on each row. Trim any long strips of dough. Crimp the edges of the dough.
Brush the top of the pie with the lightly beaten egg, and sprinkle with remaining 1 Tablespoon of sugar.
Bake for 40-50 minutes, on a baking sheet (to prevent spills). Cover the edges of the pie with pie shield or aluminum foil if the pie is browning too much.
Remove from the oven and allow to cool on a wire rack for two hours. Then chill for 4 hours more, or preferably overnight.
To cut, create three slices from the pie (which would make two slices of pie), and gently remove the first slice to allow it to remain intact. Serve with vanilla ice cream.