What makes a blackberry peach pie better than a single-fruit pie? The way the two fruits behave in the oven. Three cups of sliced fresh peaches and two cups of fresh blackberries mixed with sugar, flour, lemon juice, and ground cinnamon. The blackberries stain everything purple. The peaches hold their shape. The filling bubbles through the slits in the top crust after forty-five to fifty minutes at 425 degrees F (220 degrees C).
I have made this pie with all peaches and with all blackberries. Neither is as good as both together. The peaches soften into the filling but keep their texture, and the blackberries break down into a tart, jammy sauce around them. The lemon juice and cinnamon sharpen everything. You know it is done when the crust is golden brown and juice is leaking out of the vents. This is the one I pull out when summer fruit is at its peak and I want to do something worth the effort.
Tips for Making Blackberry Peach Pie
Chill the dough for four hours or overnight
Two cups of flour, one teaspoon of salt, one tablespoon of sugar, and one cup of chilled diced butter. Cut until it resembles coarse crumbs, stir in ice water a tablespoon at a time. Divide in half, shape into discs, wrap, and refrigerate. 
Four hours is what the recipe calls for. Overnight is even better. Cold dough rolls out cleaner, holds its shape in the oven, and produces a flakier crust.
Brush the top crust with egg wash
Whisk one egg yolk with one tablespoon of milk. Brush it over the entire top crust before baking. The egg wash gives the crust a deep golden colour and a slight shine.
Cut slits in the top crust before brushing. The slits let steam escape so the bottom crust stays crisp and the filling thickens properly.
Blackberry Peach Pie
- Total Time: 90 minutes
- Yield: 8 servings 1x
Description
This pie offers a flaky crust filled with sweet summer peaches and fresh, tart blackberries, enhanced by a hint of cinnamon. Serve warm with vanilla ice cream for a perfect summer dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
- 2 cups fresh blackberries
- 3 cups sliced fresh peaches
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 egg yolk
- 1 tablespoon milk
Instructions
- In a large bowl, combine 2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Divide dough in half and shape into discs. Wrap in plastic and refrigerate for 4 hours or overnight.
- Preheat oven to 425 degrees F (220 degrees C).
- Roll out one disc of dough on a floured surface to fit a 9-inch pie plate. Place crust in pie plate. Roll out remaining dough for the top crust.
- In a large bowl, combine blackberries, peaches, 1/2 cup sugar, 1/4 cup flour, lemon juice, and cinnamon. Pour into crust.
- Cover with top crust, seal edges, and cut slits in top to allow steam to escape. Whisk together egg yolk and milk; brush over crust.
- Bake in preheated oven for 45 to 50 minutes, or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Notes
For best results, use very cold butter and ice water when making the crust. The pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Serve with a scoop of vanilla ice cream for added indulgence.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 250
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 45
Frequently Asked Questions
Can I use frozen fruit?
Yes. Do not thaw. Toss the frozen fruit with the sugar, flour, lemon juice, and cinnamon. Add five minutes to the bake time. The filling will take slightly longer to bubble.
Why flour in the filling instead of cornstarch?
A quarter cup of flour mixed into the fruit absorbs the juices during baking and thickens the filling. It gives a slightly less glossy finish than cornstarch but is more forgiving.
How do I store leftover pie?
Cover loosely and keep at room temperature for up to two days or in the refrigerator for up to five days. The crust softens after a day. Reheat a slice in a 350 degrees F (175 degrees C) oven for ten minutes to re-crisp.
Thanks Sara, love the name of your blog!
I love this combination. Looks like a great pie!