Blackberry Peach Pie Recipe

full pie with a slice taken out of it in a clear pie pan

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5 from 8 votes

Blackberry Peach Pie Recipe

Peach Blackberry Pie is a great pie recipe! The blackberry and peach combination goes very well together!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 2566kcal

Author: Dorothy Kern

Cost: 8

Ingredients

2 recipes All Butter Pie Crust
⅔ (133g) cup packed brown sugar
1 teaspoon cinnamon
¼ (32 g) cup cornstarch
16 (454 g) ounces frozen blackberries, thawed and drained
2 (324 g) cups frozen peaches, thawed and drained
1 tablespoon lemon juice
Garnishes: Egg wash and sanding sugar

Instructions

Preheat oven to 425°F.
Prepare pie crust and divide into 2 pieces.
Roll cold pie dough to fit a 9-inch pie plate, about 1/4-inch thickness. Place in pie plate. Roll other crust flat.
Whisk brown sugar, cornstarch and cinnamon in a small bowl.
Add blackberries and peaches to a large bowl and add lemon juice. Add cornstarch mixture and gently toss. Add fruit to prepared pie crust.
Top the pie with the second crust. Crimp the edges together and cut slits to allow steam to vent during baking.
Brush the crust with egg wash and sprinkle with sanding sugar.
Bake at 425°F for 15 minutes, then lower the oven temperature to 350°F and bake until crust is light golden and the filling is bubbly, about 35-45 minutes.

Notes

Store the pie covered in the refrigerator for up to 3 days. It will weep a bit as the days pass. You can also wrap this tightly with plastic wrap and freeze for up to 3 months.

By baking the pie at a high temperature for 15 minutes we can avoid a soggy bottom pie. The pie won't get dark golden, but you know it's done when the fruit is bubbling and the crust is cooked through.

The pie will thicken as it cools. Cool completely before slicing for best results.

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