Name: Easy Blackberry Peach Pie
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 lbs. (6 cups) Peaches, sliced or diced (can use frozen); 2 cups Blackberries; ½ cup light brown sugar; ½ cup white sugar; 2 teaspoons cinnamon; 1 teaspoon ginger; 1 teaspoon fresh nutmeg; ½ teaspoon salt; ⅓ cup cornstarch; 1 box pie crust; ⅓ cup heavy cream; ⅓ cup white sugar

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Ripe sweet summer peaches and tart blackberries make one of the best dessert pies ever! The combination that makes this Easy to make Blackberry Peach Pie is incredible!

The peaches have been abundant this year on the one tree that we planted two years ago. This is one of the recipes that I am making with all of the peaches. If you are in the same situation. Just slice them and freeze the peaches, place in a Ziploc bag for future use. Our neighbors have numerous blackberry bushes, so we were gifted two quarts of blackberries. Sweet peaches and tangy blackberries pair beautifully in this simple to make pies.

Using a pre-made pie crust makes this recipe a snap. The flavors of the ripe peaches with the addition of fresh blackberries give a touch of tartness in each bite and improve it for the better. This Peach and Blackberry Pie is so beautiful and looks fancy and impressive, but it couldn’t be easier to make! A great and easy dessert idea for your fresh summer peaches and blackberries.

Brush the crust lightly with heavy cream and add a sprinkle of sugar so that it looks pretty. After the pie bakes, allow it to cool for a few minutes before cutting it into slices. Serve it warm with vanilla ice cream. The perfect delicious summer dessert! If you are unable to locate premade pie crusts, scroll down to the notes section for my best pie crust ever recipe. This recipe has been handed down from 4 generations and I believe it is the flakiest, buttery crust ever.

There’s just something about pie that reminds us of days gone by. We always had dessert after every dinner, more than likely, we had homemade cobbler, crisp, or pie. California is the land of boysenberries, so that is what was in our desserts. This is so similar to the pie recipe that my Grandmother made. She just loved peaches, especially since we had a couple of peach trees right outside our window.

What you will need to make this delicious pie:

Peaches, fresh or frozen
Blackberries
light brown sugar
white sugar
cinnamon
ginger
nutmeg
salt
cornstarch
pie crust
heavy cream
white sugar

Directions:

In a small bowl mix brown sugar, white sugar, cinnamon, ginger, nutmeg, salt, and cornstarch.

In a large bowl, gently mix peaches and blackberries. Pour sugar mixture all around the fruit. Then, gently mix, careful not to mash blackberries. Let sit for 10 minutes.

Preheat oven to 425°.

Spray pie pan and gently lay bottom crust over the bottom, making sure to press down into corners. Add the peach filling and spread evenly.

Unroll the top and cut 5 2-inch slits in the top of the crust, extending from the center out in a circle to make a star-like pattern, or create your own design.

Fold dough in half and half again. Place on pie and open making sure it is centered. Use the index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the edge.

Place pie pan on a tin foil-lined pan, then just brush the top with heavy cream. Sprinkle with white sugar.

Place in the oven and bake for 15 minutes. Reduce the heat to 400° and bake another 15 minutes, reduce the heat to 375° and bake another 30-40 minutes. May need to put tin foil around the edges to keep from over-browning.

Let cool on a wire rack for 1 to 2 hours. Serve with your favorite ice cream, whipped cream, or cool whip.

More Pie Recipes:

Best Lemon Meringue Pie

Swiss Apple Pie

Easy No-Bake Chocolate Pie & Video

Quick and Easy Cherry Pie Bars

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

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8-10 slices

Easy Blackberry Peach Pie

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Blackberry Peach Pie~Ripe sweet summer peaches and tart blackberries make one of the best dessert pies ever! The combination is incredible!

Ingredients

2 lbs. (6 cups) Peaches, sliced or diced (can use frozen)
2 cups Blackberries
½ cup light brown sugar
½ cup white sugar
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon fresh nutmeg
½ teaspoon salt
⅓ cup cornstarch
1 box pie crust
⅓ cup heavy cream
⅓ cup white sugar

Instructions

Preheat oven to 425°.
Spray pie pan and gently lay bottom crust over the bottom, making sure to press down into corners. Add the peach filling and spread evenly.
Unroll the top and cut 5 2-inch slits in the top of the crust, extending from the center out in a circle to make a star-like pattern, or create your own design.
Fold dough in half and half again. Place on pie and open making sure it is centered. Use the index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the edge.
Place pie pan on a tin foil-lined pan, then just brush the top with heavy cream. Sprinkle with white sugar.
Place in the oven and bake for 15 minutes. Reduce the heat to 400° and bake another 15 minutes, reduce the heat to 375° and bake another 30-40 minutes. May need to put tin foil around the edges to keep from over-browning.
Let cool on a wire rack for 1 to 2 hours. Serve with your favorite ice cream, whipped cream, or cool whip.

Notes

Homemade Pie Crust Recipe:

Makes one 9-inch deep-dish pie crust

1 cup all-purpose flour
1/2 tsp salt
1/3 cup vegetable shortening
2-3 TBSP cold water

Directions:

Combine flour and salt in a medium bowl, cut in vegetable shortening with a pastry blender or two knives until mixture is crumbly.
Sprinkle with water, blend until mixture holds together.
Shape dough into a ball, place on a lightly floured surface.
Roll out dough to 1/8 inch thickness.
Line pie plate with pastry.
Turn edge under, crimp edge as desired.

Cool baked pie for 1-2 hours.