Use up the best of summer farmer’s market fruit with this Boozy Peach-Blackberry Pie! Just make sure you have vanilla ice cream on-hand.
Is there actually anything better in the summer than fresh fruit pie? I always say that I’m a strawberry-rhubarb girl, but this Boozy Peach-Blackberry Pie might just take over as my new favorite.
If you frequent these parts a lot, you may have noticed that there’s been a bit of radio silence around here recently. The reason for that is is a very simple and exciting one, WE HAD A BABY! Norah Jane was born on July 20th, 2018 at 5:07 p.m.
She is an absolute angel and we spend about 15 hours a day just staring at her. Hence, the lack of content. We actually planned and shot recipes so I could work on them while on “maternity leave” but I honestly underestimated how much I would actually not want to do that. Haha. I chose this post to chat about the baby because I made this pie the day before giving birth.
Matt and I devoured one slice (we even shared it!), and then it sat on the counter while we were at the hospital for two days. Having to throw away a whole delicious pie away when you’ve just given birth and want to exclusively eat sweets is a pretty sad thing. I hope that if you make this pie, every single morsel gets eaten. I have no doubt that it will because it’s pretty darn incredible.
- 1 box pre-made pie dough, or homemade double pie dough
- 5 cups fresh sliced peaches about 5 peaches
- 1/3 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla
- 1 tablespoon bourbon optional
- 2 cups fresh blackberries
- 1 tbsp Chambord (optional)
- 2 tablespoons butter sliced thinly
- 1 egg beaten
- coarse sugar for sprinkling
- Grease an 8 or 9-inch pie plate and line with the first round of pie dough.
- In a large bowl toss together the peaches, brown sugar, flour, vanilla extract, and bourbon. Toss well to coat, making sure everything is well mixed. In a smaller bowl, toss together the blackberries and Chambord. Spoon both the peach and blackberry mixtures into the prepared pie plate. Make sure to scrape in all of the juices left behind. Add the slices of butter over top of the fruit.
- Unroll the second round of dough and place on top of the fruit. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust. Brush the top crust with the beaten egg and sprinkle the pie with coarse sugar. You could do a lattice or other type of design with the top crust if you wish.
- Cover and chill pie until crust is firm, at least 1 hour or up to 2 days.
- Preheat the oven to 350 degrees F. Place pie on a baking sheet and bake until juices are bubbling and crust is deep golden brown, about 1 hour. If the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool before cutting.
- Serve with ice cream or whipped cream.