Carla Hall’s Blackberry Peach Crumble Pie
Peach pie is one of my favorite summer pies. And this Peach Blackberry Crumb Pie should be at the center of your Juneteenth table this year.
Servings 8 servings
Ingredients
Carla's Classic Pie Dough (one disk)
- 1/2 tbsp sugar
- 1/4 tsp table salt
- 1 cup + 2 tbsp all purpose flour, plus more for rolling
- 1/2 cup (8 oz) cold unsalted butter, cut into 1/2 inch cubes
Filling
- 1 disk Carla's Classic Pie Dough
- 1/4 tsp ground cinnamon
- All purpose flour, for rolling
- 1/2 cup sugar
- 1 tbsp grated peeled fresh ginger
- Zest and juice of 1 small lemon
- 2 tbsp cornstarch
- 3 ripe large peaches, peeled, pitted, and cut into 1 inch chunks
- 3 cups blackberries
Instructions
Carla's Classic Pie Dough
- Dissolve the sugar and salt in 1/3 cup water and chill until cold.
- Pulse the flour and butter in a food processor until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and pulse until the dough almost forms a ball.
- wrap the disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 1 day.
Filling
- Arrange a rack on the lowest level of the oven and preheat the oven to 450 degrees F.
- Cut off one quarter of the pie dough and break it into pebbly crumbles with some almond sized pieces. Toss with the cinnamon until evenly coated and refrigerate.
- Roll the remaining dough on a lightly floured surface with a lightly floured rolling pin into 12 inch a round. Fit into a 9 inch pie plate and crimp the edges. Freeze until ready to fill.
- Mix the sugar, ginger, lemon zest and juice, and cornstarch in a large bowl. Add the peaches and blackberries and toss until evenly coated. Pour into the rolled crust and spread evenly. Scatter the pie dough crumbles all over the top. Place the pie on a half sheet pan and place on the lowest oven rack.
- Bake until the crust is golden brown and the filling in bubbling, about 45 minutes. Let cool completely on a wire rack.
