End of Summer Peach & Blackberry Pie

Guys. This pie. No words to describe. Make it. Make it now.

Peach and Blackberry Pie 
 (slightly adapted from Hummingbird High)

Pie Crust:
(makes enough for top and bottom crusts)
  • 2 1/4 cups all-purpose flour, plus more for rolling
  • 2 teaspoons granulated sugar
  • 1/2 teaspoons salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 6 tablespoons water, cold
  • 4 tablespoons vodka, cold
  • 1 pint blackberries, ripe rinsed and patted dry
  • 5 medium peaches, ripe peeled and cut into 1-inch pieces
  • 5 tablespoons granulated sugar
  • 1 tablespoon peach schnapps (or rum or vanilla extract)
  • 3 tablespoons cornstarch
  • 2 tablespoon all-purpose flour
Pie Crust:
  1. In a medium bowl, whisk together flour, sugar, and salt until well combined. Add cold, cubed unsalted butter and use a pastry cutter to incorporate into the flour until the butter has incorporated completely and has been reduced to pieces no larger than a pea. The end mixture should have a texture similar to cornmeal. 
  2. Sprinkle water and vodka over the mixture. Use a rubber spatula to gradually gather the mixture into a ball; if the mixture seems dry, add another tablespoon of vodka. Gather the mixture into 2 balls with your hands. Wrap each in plastic wrap, flatten into a small disk, and refrigerate the dough for 45 minutes.
  3. Remove 1 dough ball from refrigerator. Sprinkle a work surface with flour. Unwrap the dough and place it on the work surface, sprinkling its top with flour. If the dough is hard, let it rest for a few minutes. Roll the the dough to about 10 inches in diameter and about 1/4 inch thick.
  4. Move the dough into the pie plate. Prick bottom with a fork in several places. Transfer it to the refrigerator to chill while you make the filling.
  1. In a medium bowl, combine blackberries, cut peaches, sugar, and schnapps. Let sit for about 10 minutes, before adding the cornstarch and flour and gently tossing. You may want to add more flour and cornstarch if the filling is still very liquidy.
  1. Preheat the oven to 425 (F). 
  2. Transfer the filling to fill the crust, making sure that the fruit is evenly spread and heaped in the center.
  3. Roll out the top layer of the pie crust to a rough circle about 10 inches in diameter and about 1/4 inch thick. Using a rotary pizza cutter, cut dough into 10 strips. Arrange in a weaved lattice design atop the fruit. Sprinkle with sugar if desired.
  4. Bake in the preheated oven for 40 minutes, or until the crust is brown and the juices are bubbling. Once the pie has finished baking, transfer to a wire rack and let cool for an hour. Serve a'la mode for best results. Store in refrigerator.

I hardly bake anymore these days. So if I'm going to go to the effort, I'm gonna go all out. The hubby really enjoyed this dessert because it's just the right amount of sweet and tart. The crust wasn't my favorite as far as taste goes, but I thought it complemented the filling nicely.


  1. this looks so yummy!I should try to make it one day.thanks for sharing the recipe.

  2. Oh my goddddddd I want that right now. I must make this recipe!!