Blackberry Peach Dreamy Creamy Pie Food

BLACKBERRY PEACH PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
• Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
• Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.

BLACKBERRY PEACH DREAMY CREAMY PIE

Steps:

• 1. Preheat oven to 375. In a 9-inch pie plate, place one of the unrolled pie crusts. (They need to soften a bit at room temperature to make it easy to work with them. Instructions are on package.) I didn't have these crusts available from my small town grocer, so I purchased two ready-made deep dish pie crusts and used one of these as the bottom and one as the top crust.
• 2. Mix together the softened neufchatel cheese, sugar, egg, and vanilla until creamy. Pour into the unbaked pie crust.
• 3. In a medium sized bowl, place 1 1/2 cup of blackberries and 1 1/2 cup of peeled and sliced peaches. In a small bowl, mix the sugar and corn starch, and then pour this into the bowl of fruit and mix gently. Add the vanilla and pinch of cinnamon and mix gently.
• 4. Spoon this mixture over the top of the cream cheese filling in the pie plate.
• 5. Place top crust on. Press edges together to seal the top crust and bottom together. Cut off excess. (My mother would place remaining strips in a pan and salt lightly before baking them to make crackers.)
• 6. Spread out the melted butter on top of the pie crust and dust with the cinnamon and nutmeg mixed together.
• 7. Bake for 35 minutes. Crust will be golden brown. If you want a truly decadent dessert, serve with vanilla ice cream or whipped cream, but the neufchatel cream cheese makes it decadent-tasting already while keeping the fat content at a minimum. My inspiration was this recipe at the following address: http://allrecipes.com/recipe/blackberry-peach-pie/

PEACH-BERRY SOUR CREAM PIE

Steps:

• Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
• Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
• Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.

PEACH-BLACKBERRY PIE

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.

PEACH-BLACKBERRY PIE

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse a few times. Scatter the butter and shortening over the flour mixture and pulse until it resembles coarse meal. Gradually add 4 to 7 tablespoons ice water, pulsing until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface to form a disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour. Position a rack in the bottom of the oven and preheat to 375 degrees F.
• Make the filling: Combine the peaches, brown and granulated 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 in a separate bowl. Let sit 10 minutes, then use a slotted spoon to spoon the berries into the peach mixture and toss. Divide the chilled dough in half and roll out each half into a 13-to-14-inch round on a lightly floured surface. Transfer one of the rounds to 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 (about 1/4 cup). Scatter the butter over the top. Roll up the remaining dough round on the rolling pin, then unroll it on top of the filling. Trim the edges of both crusts to a 3/4-inch overhang. Fold the edges over; press to seal and crimp the edges. Cut 6 slits in the top crust to allow steam to escape. Brush the 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 oven rack until the crust is golden and the juices bubble thickly through the slits, 1 hour, 20 minutes to 1 hour, 30 minutes. (Cover the crust's edge with foil if it browns too quickly.) Let the pie cool about 3 hours before serving. Photograph by Steve Giralt

PEACH BLACKBERRY PIE ICE CREAM

Steps:

• Combine the peaches, blackberries, lemon juice and 3/4 c sugar in a bowl.
• Cover and refrigerate for 1 hour, stirring every 15 minutes.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Slowly whisk in 3/4 cup of sugar until completely blended.
• Remove the fruit mixture from the fridge, drain the juice into another bowl and set aside. Return fruit to the fridge.
• Add the juice mixture, cream, milk and cinnamon to eggs and whisk to blend completely.
• Pour into your ice cream maker and freeze according to the ice maker's directions.
• When the ice cream is almost frozen (about 2 minutes before it is done) add the fruit and continue freezing until it is ready.

BLACKBERRY AND PEACH PIE

Steps:

• For the crust:.
• 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. A.
• dd 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°F.
• For the filling:.
• 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.