Peach and Blackberry Pie with Herringbone Lattice Crust

Felt like I hadn't done a proper pie in a while, so without further adieu, presenting my peach and blackberry pie with a herringbone lattice crust. Yes I know I got a little crazy with the crust but you can swap out for a regular lattice crust or just a double crust. 

If you do want to make the herringbone lattice, here is a great tutorial. It takes a minute to understand the pattern but once you get it, it is really easy. 

Also feel free to swap up the filling. Since peaches are in season I love pairing them with blackberries for not only a little tartness but also for color. 

Lastly since there doesn't seem to be a uniform pie plate capacity these day, the best way to tell if your filling is enough is to test and empty pie plate. If you filling fills the capacity, you are good to go, if not fill with more. 

Peach and Blueberry Pie with Herringbone Lattice Crust

  • 1 1/2 lbs. peaches, peeled, pit removed and sliced into 8 wedges
  • 1 cup blackberries
  • 1/2 cup lightly packed brown sugar
  • 2 Tbs. bourbon (or sub in 1 Tbs. vanilla extract)
  • 3 Tbs. corn starch
  • 1 Tbs. lemon zest
  • 1 tsp. cinnamon
  • pinch of salt
  • 2 rounds of pie dough (this is my favorite) rolled out to 1/8" thick
  • 1 egg mixed with 2 tsp. water 
  • Turbinado sugar (optional) 

In a medium sized bowl, combine the peaches, blackberries, brown sugar, bourbon, corn starch, lemon zest, cinnamon and pinch of salt. Set aside. 

Gently transfer one round of pie dough to a pie plate and trim the edges so there is no overhang of dough from the pan. Place in refrigerator. 

If making the herringbone lattice crust cut out 20 1/2" strips from the remaining dough. 

Fill the pie plate with the pie dough with the peach mixture then make the herringbone pattern or your favorite double crust pattern. 

Brush the top crust with egg wash and sprinkle with turbinado sugar. 

Place in the refrigerator for about 30 minutes. 

While the pie is chilling, preheat the oven to 375°F. 

Bake the pie for about 50 to 55 minutes or until the filling is bubbling and the crust is golden brown (tenting with foil as needed to prevent the crust from over-browning) 

Remove the pie and let sit at room temperature for at least 3 hours before serving, preferably overnight. 

Serve warm or at room temperature. 

Makes 6 to 8 servings.