Rustic Blackberry and Peach Pie (with Noah's Pie Crust!)

Instructions

For the Pie Crust

In a medium bowl, whisk together 1 1/8 cups all-purpose flour, 1 teaspoon granulated sugar, and 1/4 teaspoon salt until well combined. Add 1/2 cup 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.
Sprinkle 3 tablespoons water and 2 tablespoons vodka over the mixture. Use a rubber spatula to gradually gather the mixture into a ball; if the mixture seems dry, add another 1/2 tablespoon of vodka. When you can make the mixture into a ball with your hands, do so. Wrap in plastic wrap, flatten into a small disk, and refrigerate the dough for 45 minutes.
Once the dough has chilled and has the texture and consistency of saltwater taffy, it's ready to be rolled. Liberally sprinkle a work surface with flour — I used around 1/4 cup's worth. 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. If the dough seems too sticky at first, add flour liberally. Use a rolling pin to roll with light pressure, from the center out. Roll the the dough to about 10 inches in diameter and about 1/4 inch thick (place your pie plate upside down over it to check its size).
Move the dough into the pie plate by folding it into quarters, then moving it into the plate and unfolding it. When the dough is in the plate, press it firmly into the bottom and sides of the plate. Transfer it to the refrigerator to chill while you make the filling. Repeat the recipe to create the top pie crust layer, keeping the dough unrolled and in plastic wrap until ready to use.

For the Blackberry and Peach Filling

In a medium bowl, combine 1 pint blackberries, 2 medium-large peaches cut into 1-inch pieces, 3 tablespoons granulated sugar, and 1 tablespoon rum. Let sit for about 10 minutes, before adding 2 1/2 tablespoons cornstarch and 1 tablespoon all-purpose flour (or more, see baker's notes) and gently tossing.

Putting It All Together

Preheat the oven to 425 (F).
Before transferring the filling to the bottom pie crust, prick it all over with a fork. Transfer the filling to fill the crust, making sure that the fruit is evenly spread throughout the pie (or you'll end up with a lumpy, rustic pie like I did).
Roll out the top layer of the pie crust to a rough circle about 10 inches in diameter and about 1/4 inch thick. Fold the dough into quarters, move to the top of the fruit, and unfold it. Pinch the excess edges of the bottom and top layers of the pie together to seal the pie. Crimp the edges using your fingers or a fork. Use a knife to cut 6 slits in the top crust to allow steam to escape. Sprinkle the top of the pie with 1 tablespoon granulated sugar.
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. Garnish with 1 tablespoon ground cinnamon.

Get the Recipe: Rustic Blackberry and Peach Pie (with Noah's Pie Crust!)

Ingredients

For the Blackberry Peach Pie

For the Pie Crust

(makes one 9-inch, one level pie crust — for a pie with both a top and bottom crust, double the quantities as instructed in the baker's notes above)

For the Blackberry and Peach Filling

(makes enough for one 9-inch pie)

Equipment

Instructions

For the Pie Crust

For the Blackberry and Peach Filling

Putting It All Together