The 4th of July is the very essence of American summertime. With families flocking outdoors, revving up their barbeque pits and donning their red white and blue, the burgeoning summer season has officially made its grand entrance. Food is as important as ever on July 4th with BBQ, potato salad, hamburgers, hot dogs, berry cobblers, ice cream, and more all playing a star role. This year we are featuring a delicious Peach-Blackberry Pie by celebrity chef Bobby Flay that would be right at home (and a welcome treat) for your 4th of July festivities.
Makes 1 (9 inch) Pie Crust 2-1/2 c all-purpose flour, plus more for rolling 2 tablespoons granulated sugar 1/2 teaspoon fine salt 10 tablespoons (1-1/4 stick) cold unsalted butter cut into 1/2” cubes 1/2 c solid vegetable shortening, cut into pieces, cold
Filling 1 pint fresh blackberries 2 tablespoons blackberry liqueur 5 c peeled, pitted and 1/2” thick sliced ripe peaches (about 8) 1/3 c firmly packed light brown sugar 1/3 c granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 3 tablespoons peach brandy 1/4 c cornstarch or tapioca 2 tablespoons unsalted butter, cut into small pieces, cold 1/4 c heavy cream 3 tablespoons turbinado sugar
What To Do 1. To make the crust, put the flour, sugar, and salt int he bowl of a food processor and pulse a few times to combine. Scatter the butter and shortening on top and pulse until the mixture resembles coarse meal. Add 1/4 cup ice-cold water and pulse until the dough just comes together. 2. Preheat oven to 375 F. 3. To make the filling, put the blackberries in a small bowl, add the blackberry liqueur, and toss gently to coat. Let sit for 5 minutes. 4. Combine the peaches, both sugars, cinnamon, giner, nutmeg, peach brandy, and cornstarch in a large bowl and mix until well combined. Let sit for 10 minutes. Fold in the blackberries just before adding the filling to the pie. 5. Divide the dough in half and roll each half out on a lightly floured surface to a 13 to 14 inch round. Transfer one of the rounds to a 9” deep-dish pie plate. Using a slotted spoon, spoon the fruit mixture into the crust. Add some of the juices that have accumulated in the bowl. Scatter the butter over the filling. Roll up the remaining dough and unroll it over the fruit mixture. Trim the edges of both crusts to a 3/4” overhang and press to seal while crimping the edges. Cut 6 slits in the top crust to allow the pie to ventillate during baking. Brush the top of the pie with the cream and sprinkle with turbinado sugar. 6. Put the pie plate on a rimmed baking sheet and bake on the bottom rack of the oven until golden and the juices are bubbling thickly through the slits (roughly 1 hour & 10 minutes)
Bobby Flay Tip: Cover the edges of the crust with foil if they are browning too quickly