There’s no sweeter way to enjoy beautiful summer fruits than to pile it high into a flavor-packed pie! Fresh peaches and ripe blackberries are celebrated in this summer pie nestled inside a classic, flaky Pâte Brisée crust. Bright, citrus lemon flavors balance the warming notes of ginger and cardamom in a delicious and flavorful dessert that keeps delivering with every bite.
Pâte Brisée Crust Ingredients:
- 2-1/2 cups all-purpose flour, (plus, extra for dusting)
- 1 tablespoon sugar
- 1-1/2 teaspoons Kosher salt
- 1 cup unsalted butter (2 sticks), well chilled
- 4-6 tablespoons ice water, (plus more if needed)
- 1 egg beaten, for egg wash used when attaching the lattice crust
- Turbinado or raw sugar to finish
Peach Blackberry Filling Ingredients:
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1/2 tablespoon grated lemon zest
- 1-1/2 teaspoons vanilla extract
- 1″ knob fresh ginger, finely grated
- 6 medium peaches peeled, pitted, and cut into 3/4″ thick slices
- 16 oz fresh blackberries
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/8 teaspoon cardamom
- 1/4 teaspoon Kosher salt
- 2 tablespoons chilled unsalted butter cut into 1/2″ pieces
- Vanilla ice cream (for serving)
- Prepare the Crust. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to evenly distribute.
- Cut the butter into 1/2-inch cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.
- Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled. 4. Place the butter cubes into the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)
- Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon pulsing after each addition until a rough dough is formed. Test the dough by pinching together – if it holds together, enough water has been added. If it crumbles apart, add another tablespoon of water. (Avoid adding too much water, or pulsing too much.)
- Remove the dough from the food processor, and gather it into a rough ball. Flatten the dough ball into two disks about a half-inch in thickness and wrap in plastic wrap. Chill for 1 hour.
- Roll one of the discs into a 12-inch circle and line a 9-inch pie plate. Trim any excess crust from the edges reserving the trimmings for later addition to the edge. Press the crust around the rim of the pan to form a smooth edge. Use a fork to prick the bottom of the crust all over. Chill while preparing the filling.
- Make the Filling. In a large bowl, combine the lemon juice, lemon zest, vanilla extract, and fresh ginger. Add the peaches and blackberries and toss to coat.
- In a small bowl, combine the cornstarch, granulated sugar, brown sugar, cinnamon, and salt. Use a fork to incorporate the dry ingredients together. Sprinkle the dry mixture over the peaches and berries using a wooden spoon to gently toss the peaches and berries until evenly coated. Set aside.10. Make the lattice top by rolling out the remaining pie dough disk into a 13″ round with 1/8″ thickness. Cut 1″ wide strips. Remove the chilled filled pie pan from the refrigerator and use a large slotted spoon to scoop the filling into the pie, spreading the fruit evenly throughout. Add a few juices back into the pie that may have settled to the bottom of the bowl. Dot the top of the filling with the butter cubes.
- Lay 5 lattice strips over the top of the filled pie, spacing them evenly apart. One at a time, with the remaining strips, start in the middle and working outward, weave the strips perpendicularly through the first layer, using an over and under technique. Trim any excess dough away from the lattice strips. Brush the edge with an egg wash including underneath the lattice strips. Lightly press the lattice strips into the crust’s edge just enough to stick them in place. Roll the excess dough (from trimming the bottom crust and from the lattice strips) into a long rope and place on the perimeter of the pie. Form a fluted edge by pinching the edge crust — the bottom, the lattice, and the “rope.” Apply additional egg wash over the edge again, and on top of the lattice strips. Sprinkle with the raw sugar.
- Place the pie on a rimmed baking sheet and chill in the freezer for 20 minutes.
- Preheat the oven to 375°F. Remove the pie from the freezer and bake for 1 hour 30 minutes, covering with a pie shield halfway through baking if necessary to ensure that the crust doesn’t burn. The pie is ready when the crust has nicely browned and the fruit juices are bubbling.
- Cool on a wire rack for at least 1 hour before serving. Serve with vanilla ice cream if desired.