Blackberry Peach Pie

This blackberry peach pie is baked with tender, juicy peaches and sweetly tart blackberries inside a buttery, flaky pie crust. It’s the perfect late-summer treat, especially when topped with ice cream!

Servings: 8–10 slices

Download printable recipe card here.

INGREDIENTS:

  • 1 full pie crust (enough for top and bottom)

  • 6–7 fresh peaches

  • ½ cup (100g) granulated sugar

  • 2 tablespoons (20g) cornstarch

  • 1 tablespoon (14g) unsalted butter

  • 2 tablespoons (30mL) lemon juice

  • 8–10 ounces fresh blackberries

  • 2–3 tablespoons (15-22g) all-purpose flour

  • Egg wash: 1 large egg + 1 teaspoon of water, beaten

  • Coarse sugar for sprinkling on top (optional)

HOW TO MAKE BLACKBERRY PEACH PIE:

  1. Chop one of the peaches into small pieces and place into a small saucepan with the sugar, cornstarch, butter, and lemon juice. Heat over medium heat while stirring, then bring mixture to a boil. Once boiling, reduce the heat to low and simmer for 5 minutes, stirring occasionally.

  2. While the mixture is simmering, cut the remaining 5–6 peaches into ½-inch thick slices and place into a large bowl.

  3. After the peaches have simmered for five minutes, remove from heat and pour into the prepared bowl of sliced peaches. Stir to combine.

  4. Add 2 Tablespoons (15g) of the flour to the peaches and stir again to combine. If peaches seem extra juicy, add an additional Tablespoon (8g) of flour.

  5. Add the fresh blackberries and stir to combine. Set aside.

  6. Roll one pie crust to about a 12-inch circle. Line a 9-inch pie plate with the crust and score the bottom of the pie crust.

  7. Pour the prepared peach and blackberry filling and any juice at the bottom of the bowl into the prepared pie crust. Spread the filling evenly into the crust. Set aside.

  8. Roll the second disc of dough into a 12-inch circle, then brush the rim of the bottom crust with a little water and drape the top crust over the pie. Press down lightly to seal the crusts and trim off the excess pastry by crimping the edges. Cut three slits in the top of the crust to allow for venting.

  9. Allow the pie to chill in the refrigerator for 30 minutes.

  10. When the pie has about 15–20 minutes left to chill, move a rack in the oven to the center position and preheat the oven to 400ºF (204ºC).

  11. Brush the whole pie with the egg wash, then sprinkle with coarse sugar, if using.

  12. Attach a pie shield or wrap the edges of the crust in foil, then place the pie on a large baking sheet (to catch drippings) and put the baking sheet with the pie on it in the oven to bake for 60–70 minutes, removing the pie shield when there are about 10–15 minutes left of baking time. The pie should be partially spilling out when it is finished. If you want to be precise, use an instant read thermometer to check the internal temperature, which should be about 200°F (93°C).

  13. Remove the pie from the oven and allow it to cool before slicing and serving. Store leftover pie in the refrigerator covered tightly up to five days.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry