PEACH-BLACKBERRY PIE
Provided by Bobby Flay
Categories dessert
Time 5h45m
Yield 1 9-inch deep dish pie
Number Of Ingredients 19
Steps:
- Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
- Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal. Add the water a few tablespoons at a time and pulse until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F.
- Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis. Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.
- Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon. Add some of the juices that have accumulated in the bowl. Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.
BRIGID'S BLACKBERRY PIE
Blackberries are a plant sacred to the Irish Goddess Brigid and the Norse thunder God Thor! This simple recipe will bring you back to the Old Religion in no time!
Provided by XSOIDEI
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts.
- Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.
- Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set.
Nutrition Facts : Calories 463.5 calories, Carbohydrate 72.6 g, Cholesterol 3.8 mg, Fat 18 g, Fiber 5.6 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 336.8 mg, Sugar 40.9 g
DELUXE BLACKBERRY PIE
Deluxe Blackberry Pie, nice and thick, made the old-fashioned way.
Provided by Carlo Zaskorski
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
- Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
- Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
- Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 66.8 g, Fat 15.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 235.3 mg, Sugar 38.2 g
DEEP-DISH BLACKBERRY PIE
I THINK BACK to 1942 when I make this dessert. We grew extra large and juicy blackberries that year, and Mother canned 400 quarts. For years, whenever we went home to visit, Mother brought up jars of blackberries from the cellar and treated us to the best cobblers, jam cakes or jam in the world. -Dorothy Lilliquist, Brooklyn Center, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a greased 1-qt. baking dish. , In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; cut into strips and make a lattice crust over filling. Crimp edges. , Brush with egg white; sprinkle with remaining sugar. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 373 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 249mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 6g fiber), Protein 4g protein.
DEEP DISH BLUEBERRY PIE
Provided by Food Network
Time 1h50m
Yield 1 9- inch pie
Number Of Ingredients 13
Steps:
- To make the crust: Combine flour and salt in a large bowl. Add butter and shortening pieces and mix until the pastry clumps together the size of hazelnuts. Add the water a little at a time until the mixture just holds together. Do not overmix. Remove dough to a floured board. Shape the mass into a disk, wrap with plastic and refrigerate for at least 30 minutes.
- Preheat oven to 425 degrees F.
- To make the filling: Combine all ingredients except the butter in a large bowl. Transfer mixture to a 9 by 2 inch deep- dish pie pan. Dot with the butter. Roll the dough out to 1-inch larger than the baking dish. Top berries in casserole with the dough. Flute the edges of the dough and cut several slits in the dough to allow steam to escape. Brush with the eggwash.
- Bake the pie on a parchment covered sheet pan for 10 minutes, lower the heat to 375 degrees and cook and additional 40 to 50 minutes, or until crust is browned. Let cool slightly, serve warm or room temperature.
DEEP DISH BLUEBERRY PIE
I got this recipe from Epicurious.com. I wanted to try making a blueberry pie using frozen blueberries. This one came out very good. It wasn't overly sweet which my DH loved. However, I found it a bit runny. Next time I make it, I will increase the amount of tapioca by one or two tablespoons to thicken it more. You can also use 6 cups of fresh wild blueberries in this. I can't find them here in the south west so I opted to use the frozen. I served this a al mode. I used Vanilla Soy Ice Cream which was really delicious. The pie crust I used with this is: http://www.recipezaar.com/97877 In my opinion, this is one of the best crusts for a berry pie. This recipe is for one crust only so you will have to double it. When I make this crust I prepare each crust separately and put the first one into the fridge to chill while I make the second. Then I assemble the pie.
Provided by Chef Joey Z.
Categories Pie
Time 1h50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Special Equipment:
- One -9 1/2 inch deep dish pie with a 6 cup capacity. Small decorative cookie cutters (optional).
- Put a large baking sheet with sides on the middle oven rack and preheat in a 425'F.
- Whisk together the brown sugar and tapioca and toss with the blueberries and lemon juice in a large bowl. Set aside.
- I made two separate cream cheese pie crusts for this pie.
- Once you make one crust, put it into the fridge in a plastic bag right after you make it.
- Roll out the second pie crust you've made and put it into your deep dish pie plate. Trim the edges leaving a 1/2 inch over hang on the sides. Put this in the fridge to chill. This will prevent shrinkage. Put it into the fridge to chill.
- Get the first pie crust that you put into the fridge and roll it out. Now you could cut shapes out of the top of the crust and then lay the crust on top of the pie, but I didn't do this, I just used a full sized top crust. I have one of those black birds that you put in the middle of your pie for a steam vent.
- Get the chilled crust that is in your pie plate out of the fridge and put all the blueberry filling including the juice into the bottom crust. Dot it with the butter.
- Cover with the top crust and trim it to 1/2 inch over the edge of the pie. Then tuck it under the bottom crust over hang and flute the edges.
- I like to use the thumb and finger flute method, as it is really pretty. Brush the top of the pie with your egg/water wash.
- Sprinkle with some sanding sugar if you wish.
- Bake the pie in your hot oven for 30 minutes. Keep an eye on it, I noticed the edges of my top crust browned before 30 minutes so I put a metal pie-edge ring on my pie to prevent it from getting any browner.
- After 30 minutes is up turn the heat down to 375'F and continue to bake for another 45-50 minutes. The crust should be golden and the filling hot and bubbling at this point.
- When done, cool on a metal rack, about 4 hours if you can wait that long. If you don't the pie filling will be runny.
- Serve up with a dollop of whipped cream or vanilla ice cream.
- Bon Appetit.
Nutrition Facts : Calories 289.1, Fat 2.2, SaturatedFat 1.1, Cholesterol 27.1, Sodium 73.6, Carbohydrate 70.2, Fiber 2.6, Sugar 63.8, Protein 1.3
BLACKBERRY PIE
Master the art of making a blackberry pie with our ultimate recipe - we've got a few tricks up our sleeve to right some common wrongs
Provided by Barney Desmazery
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- First, make the pastry. Tip both flours and the sugar into a bowl with a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles crumble topping, then rub in the soft cheese until the pastry comes together. (If it's still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a surface and knead for 30 seconds, then cut off about a third of the pastry. Mould both pieces into flat rounds. Wrap and chill for at least 1 hr. Will keep chilled for up to two days.
- Wash and drain the blackberries, being careful not to break them up, then tip into a bowl with the sugar. (If they are wild blackberries, they will need slightly more sugar.) Toss together and set aside while you roll out the pastry.
- Butter a 23cm pie dish and, on a lightly floured surface, roll the larger piece of pastry out into a round that fits the base of the dish with some overhanging. Push the pastry down in and around the dish to line it. Sprinkle the cornflour over the blackberries and gently mix together. Tip the blackberries and all their sugary juices into the pastry case and dot with the butter. Beat together the egg and milk to make a glaze, then brush the edge of the pie with some of it.
- For an easy pie, simply roll out the rest of the pastry, drape it over the top, then trim and fork or crimp the edges together. For a lattice finish, roll the remaining pastry into a square, roughly 30 x 30cm. Cut out 10 strips of roughly the same width. Lay five of the strips vertically over the pie, then weave with the remaining five horizontally, to create an even lattice over the fruit. Or, if you prefer, you can cut each strip into three thinner strips to weave a more delicate lattice. Pinch the edges, then trim the excess and crimp. Can be assembled and chilled four hours before baking, or baked straightaway.
- Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Brush the top of the pie with more egg glaze and bake for 20 mins, then brush with the glaze again, scatter generously with extra sugar and bake for another 20-25 mins until the pastry is a deep golden colour and the juices are bubbling. Leave the pie to cool for at least 30 mins, then serve as is, or with ice cream.
Nutrition Facts : Calories 484 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
FRESH BLACKBERRY PIE
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. -Gladys Gibbs, Brush Creek, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries., Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 524 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.
More about "deep dish blackberry pie recipes"
HOW TO MAKE DEEP DISH BLACKBERRY PIE EVERYONE WILL LOVE
From marginmakingmom.com
Reviews 1Category DessertsCuisine AmericanTotal Time 1 hr 10 mins
- In a large bowl, combine blackberries, 1 cup sugar, instant tapioca, and cinnamon, gently tossing together.
DEEP-DISH PEACH-BLACKBERRY PIE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
DEEP-DISH BLACKBERRY PIE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
DEEP DISH BERRY PIE {TRADITIONAL AND GLUTEN FREE RECIPES}
From barefeetinthekitchen.com
DEEP-DISH BUMBLEBERRY PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
DEEP DISH BLACK AND BLUEBERRY PIE - HUCKLEBERRY …
From huckleberrylife.com
DEEP DISH BLACKBERRY COBBLER - THE SOUTHERN LADY …
From thesouthernladycooks.com
FRESH BLACKBERRY PIE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
DEEP-DISH BLACKBERRY PIE - CAROLINA COUNTRY
From carolinacountry.com
DEEP DISH BLACKBERRY PEACH PIE - HEATHER CHRISTO
From pinterest.ca
DEEP-DISH BLACKBERRY PIE WITH BLACKBERRY SAUCE FROM EDNA LEWIS
From cookingbythebook.com
PERFECT BLACKBERRY AND APPLE PIE | LIFE AND STYLE | THE GUARDIAN
From theguardian.com
LITTLE WILD BLACKBERRY PIE - NORTHWEST WILD FOODS
From nwwildfoods.com
DEEP-DISH BLACKBERRY-PEACH DOUBLE-CRUST PIE
From greatist.com
DEEP DISH COBBLER PIE | SWEET ORDEAL | EASY DESSERT RECIPE
From sweetordeal.com
ERIN JEANNE MCDOWELL'S DEEP-DISH BERRY COBBLER PIE | KITCHN
From thekitchn.com
DEEP DISH BLACKBERRY PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DEEP DISH BLACK CURRANT PIE - THE ENGLISH KITCHEN
From theenglishkitchen.co
DEEP-DISH BLACKBERRY PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
OLD-FASHIONED BLACKBERRY COBBLER RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
OLD-FASHIONED BLACKBERRY PIE | GRITSANDPINECONES.COM
From gritsandpinecones.com
DEEP-DISH BERRY COBBLER | SOUTHERN LIVING
From southernliving.com
BEST-EVER DEEP-DISH BLUEBERRY PIE - REALITY BAKES
From realitybakes.com
DEEP-DISH BLACKBERRY-PEACH DOUBLE CRUST PIE RECIPE - FOOD.COM
From food.com
DEEP DISH APPLE AND BLACKBERRY PIE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
DEEP-DISH BLACKBERRY PIE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
DEEP-DISH BLACKBERRY PIE | RECIPE | BLACKBERRY PIE, BLACKBERRY PIE ...
From pinterest.ca
CYNTHIA'S DEEP DISH BLACKBERRY PIE RECIPE BY CHEF.FOODIE | IFOOD.TV
LATTICE-TOP BLACKBERRY BLACKBIRD PIE - PAULA DEEN
From pauladeen.com
DEEP DISH BLACKBERRY PIE - RECIPES | COOKS.COM
From cooks.com
DEEP DISH STRAWBERRY PIE - RECIPE BY BLACKBERRY BABE
From blackberrybabe.com
DEEP-DISH BLUEBERRY PIE - PIE RECIPES - DELISH
From delish.com
DEEP-DISH BLUEBERRY PIE RECIPE | MYRECIPES
From myrecipes.com
OLD FASHIONED BLACKBERRY PIE - SAVOR THE BEST
From savorthebest.com
You'll also love