Peach-Blackberry Lattice Pie with Thyme-Sugar Crust
Juicy summer peaches and blackberries spill their ruby syrup beneath a flaky lattice crust that’s been dusted with aromatic thyme-infused sugar. It’s the kind of pie that perfumes the whole kitchen and looks gorgeous cooling on a wooden board.
Ingredients (one 9-inch / 23 cm pie) • Double-crust pie dough — homemade or good store-bought • 3 cups sliced fresh peaches (about 3 medium) • 1 ½ cups fresh blackberries • ⅔ cup (135 g) granulated sugar • 3 Tbsp light brown sugar • 3 Tbsp cornstarch • 1 tsp lemon juice • ½ tsp vanilla extract • 1 tsp fresh thyme leaves, chopped (plus a few sprigs to garnish) • Pinch fine salt • 1 egg, beaten with 1 tsp water (egg-wash) • 1 Tbsp coarse sugar mixed with ¼ tsp chopped thyme, for topping
Method 1. Prep crust Roll out half the dough and line a 9-inch pie plate. Refrigerate while you mix filling. 2. Make filling In a bowl toss peaches and blackberries with both sugars, cornstarch, lemon juice, vanilla, thyme and salt. Let stand 10 min until the fruit looks glossy. 3. Assemble Pour fruit and juices into chilled shell. Roll the remaining dough into a rectangle; cut ¾-inch strips and weave a loose lattice. Trim, tuck and crimp edges. Brush lattice with egg-wash and sprinkle the thyme-sugar mixture evenly on top. 4. Bake Set pie on a parchment-lined sheet. Bake at 400 °F / 200 °C for 20 min, then reduce to 350 °F / 175 °C and bake 30–35 min more until the filling bubbles vigorously and crust is deep gold. Shield edges with foil if browning too quickly. 5. Cool Let pie rest at least 3 h so juices thicken. Serve slightly warm or at room temp, garnished with extra thyme sprigs and a scoop of vanilla ice-cream if you like.
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