Peach-Blackberry Pie

Ingredients
Crust:
2 1/2 cups all purpose flour, plus more for rolling
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled solid vegetable shortening, cut into pieces
4 to 7 tablespoons ice water or more, if needed
Filling:
3 pounds mixed yellow and white peaches, peeled, pitted, sliced about 1/2-inch thick
1/3 to 1/2 cup light brown sugar
1/3 to 1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground fresh nutmeg
2 tablespoons peach eau de vie
1/4 cup cornstarch or tapioca
1 cup fresh blackberries
2 tablespoons cassis
2 tablespoons cold butter, cut into small pieces
2 to 3 tablespoons heavy cream
2 to 3 tablespoons turbinado sugar


Directions
Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.


Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal. Add the water a few tablespoons at a time and pulse until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.


Preheat oven to 375 degrees F.


For the filling:


Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis. Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.


Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon. Add some of the juices that have accumulated in the bowl. Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.


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Blackberry-Peach Pie

"Old Bay" Grilled Steak Fries

Ingredients

• 1 tablespoon ground bay leaves
• 2 1/2 teaspoons celery salt
• 1 1/2 teaspoons dry mustard
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground cardamom
• 6 Idaho potatoes, scrubbed
• 1 tablespoon salt
• 1/4 cup vegetable oil

Directions

Combine all spices in a small bowl.

Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

Heat grill to high.

Brush potatoes with oil and season with the "Old Bay-style" spice rub and grill until golden brown and cooked through, 3 to 5 minutes.

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French Fries (Saltish)

Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Ingredients

• Cinnamon Crunch
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 1/2 cup light muscovado sugar
• 1 teaspoon ground cinnamon
• 7 tablespoons unsalted butter, cut into small cubes, cold

Ingredients

• Crust
• 2 cups graham cracker crumbs
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/8 teaspoon ground cinnamon
• 1 large egg, lightly beaten
• Filling
• 3 large eggs
• 3 large egg yolks
• 3/4 cup dark muscovado sugar
• 1/4 cup granulated sugar
• 2 tablespoons molasses
• 11/2 cups canned pumpkin puree
• 11/4 teaspoons ground cinnamon, plus more for the top
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
• 3 tablespoons unsalted butter, melted
• Bourbon-Maple Whipped Cream (recipe follows), for serving

To make the cinnamon crunch, preheat the oven to 350 degrees F.

Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.

To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

Reduce the oven temperature to 300 degrees F.

To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.

Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.

Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

• Bourbon-Maple Whipped Cream
• 1 1/4 cups heavy cream, very cold
• 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
• 2 tablespoons Grade B maple syrup
• 1 to 2 tablespoons bourbon

Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

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