Blackberry Peach Pie Recipe

This homemade peach blackberry pie recipe features tender, juicy peaches and sweet and tart blackberries inside a buttery and flaky homemade pie crust. Finish it off with a sturdy double crust, a beautiful lattice top, or a cinnamon streusel topping.

Prep Time30

Bake Time1

Chilling Time30

Total Time2

Ingredients

Instructions

PREPARE THE FILLING

Place the chopped peach pieces in 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.
6 to 7 fresh peaches1, ½ cup (100g) granulated sugar, 2 Tablespoons (20g) cornstarch, 1 Tablespoon (14g) unsalted butter, 2 Tablespoons (30mL) lemon juice
After the peaches have simmered for 5 minutes, remove from heat then pour into the prepared bowl of sliced peaches. Stir to combine.
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.
2 to 3 Tablespoons (15-22g) all-purpose flour
Add the fresh blackberries and stir to combine. Set aside.
8 to 10 ounces fresh blackberries

ASSEMBLE THE PIE

Remove one disc of pie crust from the refrigerator, roll it out to about a 12" circle, and line a 9" plate with the crust. Score the bottom of the pie crust.
1 full recipe homemade pie crust
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.
Roll the second disc of dough into a 12" 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, then cut 3 slits in the top of the crust to allow for venting. Allow the pie to chill in the refrigerator for 30 minutes.

BAKE THE PIE

When the pie has about 15-20 minutes left to chill, move a rack in the oven to the center position. Preheat the oven to 400ºF (204ºC).
Brush the whole pie with the egg wash, then sprinkle with coarse sugar, if using. 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 place 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). This is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer.
egg wash: 1 large egg + 1 teaspoon of water, coarse sugar for sprinkling
Remove the pie from the oven and allow it to cool before slicing and serving (consider topping with peach ice cream or blackberry ice cream). This is a very gooey pie, and while I prefer it chilled, it is quite enjoyable warm. Just be sure you're prepared for messy slices. Store leftover pie in the refrigerator covered tightly up to 5 days. Unbaked pie (without egg wash) freezes well, up to 3 months. Thaw in the refrigerator (not at room temperature), then bake it cold.

Notes

Fresh peaches: I do not recommend using canned peaches in this peach pie, since canned peaches are typically cooked. If you are looking to make peach pie out of season, use frozen peaches, which are not pre-cooked. Thaw in the refrigerator and discard any excessive liquid.
Prepare peaches: chop 1 peach into small pieces. Slice the remaining 5 or 6 peaches into slices about ½" thick and place them in a large bowl.
Lattice top: the messy nature of this fresh peach pie means it is much easier to serve and eat with a top crust. You can turn the crust into a lattice top or omit the top crust and opt for a streusel topping instead.

Adapted from peach pie