Reviewed: Oct. 10, 2011

I used four 7 oz. Del Monte cocktail cups of blueberries and blackberries in juice. After straining all of the juices out it cut down the total amount of fruit to about half what the recipe calls for. This ended up working out very well since the sugar breaks down the dark fruits, extracting plenty of rich and delicious juice. I think making up the difference with peaches rather than berries will make for a better ratio next time. 4 peaches and 1.5 - 2 c. berries. I also cut the top crust into 3/4" strips and did a lattice, which looked just lovely - and tasted just as wonderful. So, cut the berries in half and add a peach and you'll be all set!

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Reviewer:

Eliper

Cooking Level: Intermediate

Living In: Farmington, Utah, USA

Reviewed: Aug. 15, 2011

I should probably blame the cook for this one. I followed the recipe almost exactly. I used fresh fruit and a store-bought crust. The refrigerated pie crust fell apart when I tried to shape it. Since I wasn't able to seal the crumbly pie crust, the liquid boiled over into the oven mostly. The blackberries and peaches tasted a little odd together to me. I like them both separately. I probably will not make this again, but if I do I will use a frozen pie crust or make my own.

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Reviewer:

KellyP

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Cooking Level: Intermediate

Home Town: Daphne, Alabama, USA

Living In: Birmingham, Alabama, USA

Reviewed: Jul. 16, 2011

This pie was delicious. Just the right amount of sweetness and tartness. Best pie I have ever made.

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Reviewer:

danniegirl6

Reviewed: May 11, 2011

Every year we get fresh peaches and blackberries from our local orchard and every year I look for a recipe to combine them into a fresh tasty summer dessert. I'm glad to finally have found the one I'll stick with! I made this for a family gathering where desserts are always plenty. It was a hit and was gobbled up before all the others! We served with a big glob of cool whip on top. Can't wait to try this with homemade crusts and real whipped cream!

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Reviewer:

htillison

Cooking Level: Intermediate

Home Town: Denton, Texas, USA

Reviewed: Sep. 11, 2010

Simple, clean flavors, really easy and delicious. I have slightly large ceramic pie plates so I increased the filling by about 20% but the cook time didn't change. The berries were very sweet so I also reduced the sugar to 1/2 cup. Delicious!

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Reviewer:

visioluxus

Cooking Level: Expert

Reviewed: Aug. 28, 2010

This pie turned out heavenly!!! My family really enjoyed it. Thanks for sharing, this one's a keeper!

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Reviewer:

Nidda

Cooking Level: Beginning

Reviewed: Aug. 22, 2010

This is a great combination of fruits! I made it as a pie last year and am just waiting for peaches to be a bit more in season to make it this year, maybe as a cobbler or "crumble."

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Reviewer:

banana74

Cooking Level: Intermediate

Reviewed: Aug. 7, 2010

Really good and a big hit with the family. I probably added more corn starch than required because I put heaping tablespoons in the mix so I didn't find this runny like some reviews' mentioned. But a note of warning: I did have to put a sheet pan on the bottom of the oven because some of the juices did spill over when it was baking. It was so easy to make and a delicious solution to the fresh blackberries my mom gave me. (I got sick of always making jam from them) I'm making this again very soon especially since I've got requests to make this for my in-laws and other relatives. Thank you for a terrific recipe!

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Reviewer:

Gida

Cooking Level: Intermediate

Reviewed: Aug. 5, 2010

Good pie!! I used Splenda instead of sugar and cooked the filling first. My grandma always cooks her blackberries before puting them in her pies so I did the same. I mixed the blackberries, peaches, corn starch and splenda in a large pan over medium heat until warm. I left as much of the resulting liquid out as possible. I also mixed in a little cinnamon and nutmeg into the filling as well as adding some to the crust after buttered. Turned out great. Not too liquidy. Next time I will cover the perimeter with foil. My outer crust got a little too browened in that first 15 minutes.

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Reviewer:

Heidi

Reviewed: Aug. 3, 2010

This pie was a big hit! I've made it several times and got raving reviews each time! I made it sugar-free by substituting "Splenda for Cooking" in place of the sugar and it worked perfectly! I've had several people ask for the recipe! Best with fresh fruit.

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