Peach-Blackberry Buttermilk Pie

By bweber

Ingredients

• 1 1⁄2 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
• 1 1⁄2 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
• 1 1 1 cup fresh blackberries
• 1 1 1 cup fresh blackberries
• 11 11⁄2 11⁄2 cups peeled, pitted, and sliced fresh peaches
• 11 11⁄2 11⁄2 cups peeled, pitted, and sliced fresh peaches
• 3 3⁄4 3⁄4 cup sugar
• 3 3⁄4 3⁄4 cup sugar
• 3 3 3 tablespoons all-purpose flour
• 3 3 3 tablespoons all-purpose flour
• 1 1⁄8 1⁄8 teaspoon salt
• 1 1⁄8 1⁄8 teaspoon salt
• 1 1⁄3 1⁄3 cup whole buttermilk
• 1 1⁄3 1⁄3 cup whole buttermilk
• 3 3 3 large eggs
• 3 3 3 large eggs
• 1 1⁄2 1⁄2 teaspoon vanilla extract
• 1 1⁄2 1⁄2 teaspoon vanilla extract
• 6 6 6 tablespoons butter, melted and slightly cooled
• 6 6 6 tablespoons butter, melted and slightly cooled
• 1 1 1 teaspoon lemon zest
• 1 1 1 teaspoon lemon zest

Preparation

Step 1

Preheat oven to 350°.

Unroll piecrust on a lightly floured surface. Fit dough into a 9-inch pie plate. Fold edges under, and crimp as desired.

Place blackberries in the bottom of prepared crust; arrange peaches over blackberries. Place pie plate on a rimmed baking sheet.

In a medium bowl, combine sugar, flour, and salt. Whisk in buttermilk, eggs, and vanilla. Add melted butter and lemon zest; stir well. Pour over fruit.

Bake until golden brown and center is set, approximately 55 minutes. Let cool completely on a wire rack.