Peach and Blackberry Pie

Somewhat belatedly, we held a party to celebrate David's 30th birthday. Now his normal pie of choice is strawberry-rhubarb, but he said that he was happy to try other options, largely because a party would require sharing the pie. I was interested in trying a recipe I came across for peach and blackberry pie, which I thought was an unusual combination, not normally included in the usual pie hall-of-fame (apple, blackberry, strawberry-rhubarb, etc.).

Recipe

from Bon Appétit Desserts 1-1/2 lb ripe peaches3 cups fresh blackberries2/3 cup plus 1 tbsp sugar3 tbsp all-purpose flourpie doughBring large saucepan of water to boil. Drop peaches into water, cook for 30 seconds and remove with slotted spoon. Rinse peaches under cold water to cool. Slip skins off peaches, then halve, pit and slice.Preheat oven to 400 F. Mix peaches, blackberries, 2/3 cup sugar, and flour in large bowl; toss to blend.Roll out dough on lightly floured surface to 12" round. Transfer to 9" glass pie dish. Trim dough overhang to 1/2". Spoon peach-blackberry mixture into the crust. Roll out second dough disk and drape over filling. Trim dough overhang to 1-1/2". Fold edges of top and bottom crusts under, pressing to seal. Crimp edges decoratively. Brush pie with heavy cream and sprinkle with remaining 1 tbsp sugar. Cut an X in the center of the top crust to allow steam to escape. Bake until crust is golden brown and peaches are tender when pierced with a knife, about 1 hour and 10 minutes. Cool pie on rack at least 1 hour.

Musings

A few notes on preparation: I didn't read the recipe close enough to realize I was supposed to reserve the 1 tbsp of sugar to sprinkle on top, so that would be good for next time.Unlike my previous attempt, the pie dough went off without a hitch, thankfully, as this was to be presented to a party of 10 or so people. It was a bit runny when I served it, though it did firm up later, so it may take longer to really set. However, the recipe did note that there is just enough flour to thicken the juices slightly, and that if you prefer a thicker pie filling, to go ahead and add another tbsp of flour to the fruit (which I think I would do next time). Otherwise, it seemed to be a success with everyone. The pie was gone by the end of the evening, which is generally a good sign. I though it was juicy and sweet, and the peach and blackberry paired quite well together. Definitely a pie to tuck away in one's repertoire.