Peach and Blackberry Pie with a Cream Cheese and White Chocolate Sauce
You can never go wrong with a great pie. I believe the best part about pie baking is that you really can't mess up. That's kind of an ongoing theme over here at Under A Tin Roof, when it comes to recipes at least. Our family solely works on homestyle, easy to accomplish, good tasting and good for you recipes. I am a messy baker/cook (understatement), and I enjoy finding a recipe where I can experiment a little! This pie was a great experiment for me, as I worked only with the ingredients that we had on hand, something that I am working at doing more so we do not waste food. This one also took me a little more time that I had originally hoped, so definitely set aside an hour or two if you are wanting to make this delicious dessert. Trust me, it's worth it. It didn't last a day, and we all had two pieces.
For the crust:
- 1 1/4 cups flour
- 1 tbsp sugar
- 1/4 tsp salt
- 2 tsp light brown sugar
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 8 tbsp butter, cut into bits
- 3 to 4 tbsp ice water
For the pie:
- 1/3 cup equal parts light corn syrup and honey
- 3 tbsp flour
- 1 tbsp sugar
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 lb peaches
- 12 oz blackberries or raspberries
- 3 tbsp unsalted butter
For the sauce:
- 8 oz cream cheese
- 1/4 cup milk
- 1 cup white chocolate chips or chocolate bark
- Begin preparing the crust. Mix all of the dry ingredients together. Sprinkle the butter bits over the dry ingredients and mix in with a pastry blender until small pea sized amounts of crust begin to form. Add in the ice water in increments until a dough begins to form, dry enough not to stick to the side of the bowl, but wet enough to become one ball of dough. I only used one batch of pie crust dough to make the lattice, but it may be smart to make two. Cover the dough in plastic wrap and let sit in the refrigerator overnight or for at least an hour before baking.
- Begin preparing the cream cheese and white chocolate sauce. Heat the cream cheese in a small saucepan over medium heat. Whisk and slowly stir in the milk. You may use less than 1/4 cup milk if you desire a thicker sauce. Stir every minute until the cheese becomes hot but not a boiling liquid. Remove from heat and set aside. In a double boiler or microwave, begin to the melt the white chocolate until smooth. If you are working in the microwave, make sure to add a little water and to remove and stir every 30 seconds. Working quickly, gradually stir in the white chocolate in a steady stream with the cream cheese mixture. Whisk for 5 more minutes to help the sauce cool. Set aside and allow it to cool to room temperature.
- Preheat the oven to 375.
- Begin preparing the filling. Whisk together the corn syrup and honey, flour, sugar, cinnamon, cloves, and salt in a medium bowl. Add the sliced peaches and blackberries, toss to coat.
- If you only made one dough ball, divide it in two. Roll them out to fit your pie dish. Transfer one round to your pie dish. With the other, cut it into strips, enough to make at least eight braided lattices. Braid three strips together. Transfer the filling into the pie crust shell and then begin to weave your braided lattice, with four going vertically and four going horizontally. Trim the edges and place the pie in the oven. Bake for 50 minutes or until the crust is golden brown and the filling is bubbling. Allow to cool for at least 30 minutes before serving alongside the white chocolate sauce.
Of course, I never did get a photo of the cream cheese and white chocolate sauce. I suppose we were all too excited and in a hurry to eat it that I completely forgot to snap a photo. This pie was worth all of the work! I am not kidding you when I say that we finished it within an hour. The filling was extraordinary and the added cinnamon and nutmeg to the crust made it even better. If you are making this, let me know, because I am coming over to enjoy some more!!
My apron is c/o of Found Company.