Blackberries and peaches, oh my! I love trying new recipes and found this Bobby Flay gem yesterday and had to try it. I used to make Blackberry Peach pies professionally -- long ago, in my 20's -- with my own recipe including lemon juice, fresh nutmeg and just a little flour as a thickener. Simple deliciousness.
But, I have to say this was my favorite Blackberry Peach Pie possibly ever. More complex flavors and stellar crust. I never use shortening because shortening just plain ol' freaks me out and is so unhealthy, but it truly does make the best crust. Because this was mostly butter, I braved it. Great result even in the areas where I overmanipulated, i.e., the fluting.
The only thing I would say is that I drained the fruit, using a slotted spoon as directed and did NOT add any extra juices, as he directs, because I knew it would be too much. Next time I make it I will definitely add more tapioca because it was still a little too juicy. Not bad in any way, shape or form, but a little more tapioca would have made the filling texture absolute perfection.
Flay soaks the berries in one liqueur - Cassis, and the peaches in another - Peach Eau de Vie (you can use brandy instead - I used Peach Schnapps because I happened to have from another recipe long ago). And, those flavors really come through. Lovely.
Here are the pics - pre and post - baking.
And, yes pies are pretty lazy. Not a huge amount of effort for a big bang effect.
Here's your link to bliss: