1 ½ lb peaches (680 g), pits removed and sliced into 8 wedges
1 cup blackberries (150 g)
½ cup brown sugar (110 g), lightly packed
2 tablespoons bourbon, or 1 tbsp vanilla extract
3 tablespoons cornstarch
1 tablespoon lemon zest
1 teaspoon ground cinnamon
kosher salt, to taste
1 large egg
2 teaspoons water
turbinado sugar
Nutrition Info
Calories 596
Fat 32g
Carbs 66g
Fiber 3g
Sugar 24g
Protein 8g
How to Make It
1. Step
Make the crust: Add the flour, granulated sugar, and salt to the bowl of a food processor and pulse to combine.
2. Step
Add the cubed butter and pulse until the butter is incorporated and broken down to the size of peas.
3. Step
Add the buttermilk and pulse until the dough just comes together.
4. Step
Gather the dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
5. Step
Make the filling In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla),cornstarch, lemon zest, cinnamon, and a pinch of salt.
6. Step
Remove the pie dough from the refrigerator. Divide into two equal portions and roll each out to a ⅛-inch (3 cm)-thick round.
7. Step
Transfer one round of pie dough to a pie plate and trim the edges, making sure none hangs over the edge. Chill in the refrigerator until ready to use.
8. Step
Cut the second pie crust 20 ½-inch (1 cm) long strips.
9. Step
Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust on top with the dough strips.
10. Step
In a bowl, whisk together the egg and water until well-combined. Brush the top of the crust with the egg wash, then sprinkle with turbinado sugar.
11. Step
Chill the pie in the refrigerator for 30 minutes.
12. Step
Preheat the oven to 375˚F (190˚C).
13. Step
Bake the pie for 50–55 minutes, or until the crust is golden brown.
14. Step
Let pie sit at room temperature for at least 3 hours before serving.
