Blackberry And Peach Pie Recipes
Recipe From foodnetwork.com
Provided by Bobby Flay
Categories dessert
Time 5h45m
Yield 1 9-inch deep dish pie
Number Of Ingredients 19
This recipe is from Bobby Flay's Throwdown. It looked great and lots of spectators liked how it tasted. I can't wait to try it.
Recipe From food.com
Provided by Xexe383
Categories Dessert
Time 1h45m
Yield 1 9inch pie
Number Of Ingredients 20
Recipe From foodnetwork.com
Provided by Bobby Flay
Time 3h20m
Yield 8-10 servings
Number Of Ingredients 18
You can't go wrong with blackberries, peaches, and some spices.
Recipe From allrecipes.com
Provided by Carrera
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!
Recipe From allrecipes.com
Provided by the mortician's wife
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Maxine Griggs of Sedalia, Missouri won a state fair pie contest with this pretty lattice-topped entry. "It features a trio of fruit that gives it bright color and terrific taste," she points out.
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 11
Here's what you need: flour, sugar, salt, unsalted butter, buttermilk, peach, blackberry, brown sugar, bourbon, cornstarch, lemon zest, ground cinnamon, salt, egg, water, turbinado sugar
Recipe From tasty.co
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 16
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Recipe From tasteofhome.com
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
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- Prepare the Pie Dough (preferably, the night before or several hours in advance): Place the flour, sugar, and salt in a stand mixer bowl. [If you do not have a stand mixer, you can also prepare the dough in a large food processor or by hand, with a pastry cutter – chill all of your tools before using.]. Transfer the stand mixer bowl and paddle attachment to the freezer (if your freezer is too small, you can use a large Ziploc bag or a small bowl). Place the butter in a separate small bowl. Chill the dry ingredients, tools, and butter for 20 minutes.
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- Add the vinegar and slowly add the ice water (you will most likely need to use all of it or a touch more, depending on the humidity of your kitchen) until the dough just barely holds together. It will still look relatively dry and shaggy in the bowl, but if the dough can hold together (or almost hold together) when squeezed in the palm of your hand, it is ready. Transfer the dough mixture to a large gallon-size Ziploc bag (this helps lessen the warmth from your hands from transferring to the dough) and using the open ends and sides of the bag, press the dough together into a ball using the heels of your hand.
- Remove the pie dough from the bag and using a sharp knife, cut the ball in half. Wrap each half tightly in plastic wrap and flatten into a disc. Refrigerate for at least 2 hours or, ideally, overnight.
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