Farm-fresh peaches make a fantastic addition to this gingery, blackberry, and peach pie!
Gingered Peach and Blackberry Pie Recipe
Adapted from Cook’s Country’s Peaches and Cream Pie
Serves 8
INGREDIENTS
1 (9-inch) unbaked pie shell
2 pounds ripe but firm peaches, halved and pitted (you can leave the peels on)
2 tablespoons sugar, plus 1/2 cup (3 1/2 ounces)
1 cup fresh blackberries
3 tablespoons all-purpose flour
1 teaspoon ground ginger
1⁄4 teaspoon salt
1⁄3 cup heavy cream
2 large egg yolks
2 teaspoons freshly grated ginger
1⁄2 teaspoon vanilla extract
2 tablespoons finely chopped crystallized ginger
INSTRUCTIONS
*Be sure to start chilling the pie shell about a half hour before the peaches go in the oven.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Place peach halves cut side up on an aluminum foil-lined rimmed baking sheet and sprinkle with two tablespoons sugar. Bake peaches on the upper rack until softened and juice is released, about 15 to 30 minutes (depending on their ripeness), flipping halfway through baking.
- Leaving the peaches in the oven, line the chilled pie shell with parchment paper or a double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Place chilled pie shell on lower rack and bake until edges are lightly browned, about 15 minutes. Remove parchment and weights and continue to bake crust until bottom is light brown and peaches until they are caramelized, about 5 minutes longer. Let crust and peaches cool for 15 minutes; slip the peels from the peaches once cools enough to handle.
- Reduce oven temperature to 325 degrees. Quarter peaches lengthwise. Arrange peaches in a single layer over the crust and sprinkle blackberries over top. Combine flour, ground ginger, salt, and remaining 1/2 cup sugar in bowl. Whisk in cream, egg yolks, fresh ginger, and vanilla until smooth. Pour cream mixture over peaches and sprinkle evenly with crystallized ginger. Bake until filling is golden brown and firm in center, 45 to 55 minutes. Let pie cool on wire rack for at least 3 hours. Serve.
Recipe by Erica Bruce / Photography by Dave Bryce / Styled by Keith Recker
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