There is something about fresh summer fruit and berry pies! They are a custom in my household and one of my favorites is Peach Blackberry Pie. A traditional double-crusted pie, this summer favorite combines two fabulous flavors to make a divine pie filling.
I grew up picking wild blackberries around the farm and was quite accustomed to having blackberry pie pretty much year-round since some of the berries were stowed away in the freezer for later use. Fresh blackberry pies in August, though, were always a given. I’m not sure what happened to those wild blackberry bushes but they have long since disappeared. Today, blackberries are available year-round in the supermarket so that’s what I use when I make this Peach Blackberry Pie. The peaches are a great flavor match for the blackberries and the pie is not quite as rich as if it was made entirely with blackberries.
Pastry for a double-crusted 9” pie will be required for this recipe. Use your own favorite pastry recipe or, if you don’t have one, use mine by clicking here for the recipe.
[Printable recipe follows at end of posting]
Peach Blackberry Pie
Ingredients:
Pastry for a two-crust pie to fit 9” pie plate
1¾ pounds fresh peaches (about 5 – 7 large peaches)
6 oz blackberries
1½ tbsp lemon juice
½ cup light brown sugar, lightly packed
1/8 cup granulated sugar
¼ cup cornstarch
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp ground ginger
1/8 tsp salt
1 tbsp finely grated orange or lemon zest
2 tsp pure vanilla extract
1 large egg, lightly beaten
2 tbsp butter
1½ – 2 tsp cane/Turbinado sugar (optional for decoration)
Method:
Prepare double crust pastry, according to pastry recipe directions, for 9” pie plate.
On a lightly floured work surface, roll pastry into a circle approximately 12” – 13” round and about 1/16 – 1/8“ thick. Transfer pastry to a lightly greased 9” pie plate, fitting the dough over the bottom and sides of the plate, ensuring there are no air pockets. Trim pastry flush with edge of pie plate. Place pie shell in refrigerator for approximately 20 minutes to chill.
While pie shell is chilling, prepare the peach and blackberry filling. Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for about 45 seconds to 1 minute then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches.
Place colander over bowl. Cut the peaches into halves or quarters. Gently pull the peach sections apart and remove and discard the stones. Cut the peaches into wedges, lengthwise, between ½” and ¾“ thick and place in colander. (This should equal approximately 4 cups sliced peaches)
Sprinkle peaches with 1½ tablespoons of lemon juice and toss very gently to coat with the lemon juice to prevent the peaches from rapidly browning. Let the peaches drip for about 10-12 minutes to remove excess juice that would make the pie “soupy”. Reserve 2 tablespoons of the peach juice and discard any remaining juice. Transfer the peaches to a large bowl. Very gently fold in the blackberries.
In separate bowl, combine the sugars, cornstarch, cinnamon, nutmeg, ginger, salt, and grated orange or lemon zest. Mix well. Add the dry ingredients to the peaches and blackberries and toss very gently to coat the fruit. Add the vanilla to the 2 tablespoons of reserved peach juice and sprinkle over the peaches and blackberries. Stir gently to mix ingredients. Let mixture sit for about 5 minutes then stir carefully again to ensure all ingredients are incorporated and equally distributed. Be careful not to break apart the peach wedges or break down the blackberries.
While the peaches and blackberries are sitting, roll out pastry for top crust into a circle approximately 11” – 12” round (large enough to cover top of pie to pie plate edge) and about 1/16″ to 1/8“ thick.
Remove pie shell from refrigerator and, using a pastry brush, brush the bottom crust in the pie plate with a light coating of the beaten egg to keep the crust from getting soggy. Reserve the remainder of the egg.
Transfer the peach and blackberry filling to the prepared pie plate fitted with the pastry dough. Cut the butter into chunks and distribute on top of the filling.
Lightly moisten the bottom crust edge all around the pie plate with water. Place top pie crust over peach-blackberry filling. Trim excess pastry from the pie plate around the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of a fork to adhere the top crust to bottom crust. Cut a “X” (or 2-3 slits) about 2” long in center of top crust to allow steam to escape as the pie bakes. For additional venting, prick the pie in several places with the tines of the fork.
Place pie in refrigerator for 30 minutes (or in freezer for 15-20 minutes) to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.
While pie is chilling, place oven rack in bottom third of oven and preheat oven to 425°F. Remove pie from refrigerator. Add ¾ tsp water to remaining beaten egg. Lightly brush egg wash over top crust of pie. If desired, sprinkle with 1½ – 2 tsp cane/Turbinado sugar.
Place pie on tinfoil-lined baking sheet to catch any drips should filling bubble out as pie bakes. Transfer pie to oven. Bake for 15 minutes then reduce oven temperature to 375°F. Bake for about 45 minutes or until crust is baked and golden brown and pie shows signs that filling is bubbling. Check pie after it has been in the oven for about 30-35 minutes – if top crust is browning too quickly, loosely tent pie with tin foil.
Remove pie from the oven and transfer to wire rack to cool completely (minimum of 4 hours for the filling to set) before cutting and serving plain or with a scoop of fine vanilla ice cream.
Yield: 1 – 9” double-crusted pie
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
You may also enjoy these other delicious pie recipes from My Island Bistro Kitchen:
Springtime Pies
Rustic Rhubarb Pie
Strawberry Rhubarb Pie
Summer Pies
Glazed Strawberry Pie
Glazed Strawberry Pie for Two
Classic Peach Pie
Raspberry Pie
Autumn and Winter Pies
Classic Pumpkin Pie
Rustic Apple Pie
Squash Pie
Mock Cherry Pie
Raisin Pie
Sweet Potato, Eggnog, and Bourbon Pie
Cream-style Pies
Coconut Cream Pie
Raspberry Cream Cheese Pie
Blueberry Cream Cheese Pie
Gluten-free Pie
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Peach Blackberry Pie
Ingredients
- Pastry for a two-crust pie to fit 9” pie plate
- 1¾ pounds fresh peaches (about 5 – 7 large peaches)
- 6 oz blackberries
- 1½ tbsp lemon juice
- ½ cup light brown sugar, lightly packed
- 1/8 cup granulated sugar
- ¼ cup cornstarch
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp salt
- 1 tbsp finely grated orange or lemon zest
- 2 tsp pure vanilla extract
- 1 large egg, lightly beaten
- 2 tbsp butter
- 1½ – 2 tsp cane/Turbinado sugar (optional for decoration)
Instructions
-
Prepare double crust pastry, according to pastry recipe directions, for 9” pie plate.
-
On a lightly floured work surface, roll pastry into a circle approximately 12” – 13” round and about 1/16 - 1/8“ thick. Transfer pastry to a lightly greased 9” pie plate, fitting the dough over the bottom and sides of the plate, ensuring there are no air pockets. Trim pastry flush with edge of pie plate. Place pie shell in refrigerator for approximately 20 minutes to chill.
-
While pie shell is chilling, prepare the peach and blackberry filling. Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for about 45 seconds to 1 minute then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches.
-
Place colander over bowl. Cut the peaches into halves or quarters. Gently pull the peach sections apart and remove and discard the stones. Cut the peaches into wedges, lengthwise, between ½” and ¾“ thick and place in colander. (This should equal approximately 4 cups sliced peaches)
-
Sprinkle peaches with 1½ tablespoons of lemon juice and toss very gently to coat with the lemon juice to prevent the peaches from rapidly browning. Let the peaches drip for about 10-12 minutes to remove excess juice that would make the pie “soupy”. Reserve 2 tablespoons of the peach juice and discard any remaining juice. Transfer the peaches to a large bowl. Very gently fold in the blackberries.
-
In separate bowl, combine the sugars, cornstarch, cinnamon, nutmeg, ginger, salt, and grated orange or lemon zest. Mix well. Add the dry ingredients to the peaches and blackberries and toss very gently to coat the fruit. Add the vanilla to the 2 tablespoons of reserved peach juice and sprinkle over the peaches and blackberries. Stir gently to mix ingredients. Let mixture sit for about 5 minutes then stir carefully again to ensure all ingredients are incorporated and equally distributed. Be careful not to break apart the peach wedges or break down the blackberries.
-
While the peaches and blackberries are sitting, roll out pastry for top crust into a circle approximately 11” – 12” round (large enough to cover top of pie to pie plate edge) and about 1/16" to 1/8“ thick.
-
Remove pie shell from refrigerator and, using a pastry brush, brush the bottom crust in the pie plate with a light coating of the beaten egg to keep the crust from getting soggy. Reserve the remainder of the egg.
-
Transfer the peach and blackberry filling to the prepared pie plate fitted with the pastry dough. Cut the butter into chunks and distribute on top of the filling.
-
Lightly moisten the bottom crust edge all around the pie plate with water. Place top pie crust over peach-blackberry filling. Trim excess pastry from the pie plate around the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of a fork to adhere the top crust to bottom crust. Cut a “X” (or 2-3 slits) about 2” long in center of top crust to allow steam to escape as the pie bakes. For additional venting, prick the pie in several places with the tines of the fork.
-
Place pie in refrigerator for 30 minutes (or in freezer for 15-20 minutes) to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.
-
While pie is chilling, place oven rack in bottom third of oven and preheat oven to 425°F. Remove pie from refrigerator. Add ¾ tsp water to remaining beaten egg. Lightly brush egg wash over top crust of pie. If desired, sprinkle with 1½ – 2 tsp cane/Turbinado sugar.
-
Place pie on tinfoil-lined baking sheet to catch any drips should filling bubble out as pie bakes. Transfer pie to oven. Bake for 15 minutes then reduce oven temperature to 375°F. Bake for about 45 minutes or until crust is baked and golden brown and pie shows signs that filling is bubbling. Check pie after it has been in the oven for about 30-35 minutes – if top crust is browning too quickly, loosely tent pie with tin foil.
-
Remove pie from the oven and transfer to wire rack to cool completely (minimum of 4 hours for the filling to set) before cutting and serving plain or with a scoop of fine vanilla ice cream.
Recipe Notes
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