Country Sampler Special Edition

Boozy Peach-Blackberry Pie


Makes 1 pie

Take your summer farmers-market desserts up a notch with this recipe from Paige Rhodes of My Modern Cookery. Just make sure you have vanilla ice cream on hand to serve the treat à la mode.

INGREDIENT­S 1 box premade pie dough, or homemade double pie dough 5 cups fresh sliced peaches (about 5 peaches) 1∕3 cup brown sugar ½ cup all-purpose flour 1 teaspoon vanilla extract

1 tablespoon bourbon (optional) 2 cups fresh blackberri­es 1 tablespoon Chambord black raspberry liqueur (optional) 2 tablespoon­s butter, sliced 1 egg, beaten Coarse sugar for sprinkling


1. Grease an 8" or 9" pie plate and line with the first round of pie dough.

2. In a large bowl, toss together the peaches, brown sugar, flour, vanilla extract, and bourbon. Toss well to coat, making sure everything is well mixed. In a smaller bowl, toss together the blackberri­es and Chambord. Spoon both the peach and blackberry mixtures into the prepared pie plate. Make sure to scrape in all of the juices. Add thin slices of butter over the top of the fruit.

3. Unroll the second round of dough and place it on top of the fruit. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust. Brush the top crust with the beaten egg, and sprinkle the pie with coarse sugar. You could do a lattice or other type of design with the top crust, if you wish.

4. Cover and chill the pie until the crust is firm, at least 1 hour or up to 2 days.

5. Preheat oven to 350°F. Place the pie on a baking sheet and bake until the juices are bubbling and the crust is deep golden brown, about 1 hour. If the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool before cutting.

6. Serve with ice cream or whipped cream.


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