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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Reviewer:

Dawn

Reviewed: May 25, 2010

I have made this pie twice, using frozen peaches and blackberries and both times it turned out terrible. The problem is too much liquid. The second time I made it I doubled the cornstarch to 6 Tbs. and still terribly liquidy. I'm scratching this recipe because of this problem.

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Reviewer:

psoates

Reviewed: May 22, 2010

Amazing pie!! My whole family loved it. I used slightly more fruit than called for because I like a lot of fruit; I used 6 small peaches and 4 cups blackberries (3 of the containers from the store). I used 3/4 C Splenda in place of the sugar. Also, I used "Pie Crust III" from this website to make the crust (it's a healthier crust with canola oil, and I use white whole wheat flour in it). Looking forward to making this one again!

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Reviewer:

Jennifer

Reviewed: Jan. 8, 2010

Our new all time favorite, don't change a thing!

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Reviewer:

nannipanni

Reviewed: Sep. 7, 2009

I really enjoyed this recipe. I visited a local orchard and picked fresh blackberries for the recipe. The greatest part is that blackberries and peaches are in season at the same time therefor you can have a truly fresh homemade pie. My only only complaint was the seeds. Blackberries are very seedy and you will get a lot of them stuck in your teeth. The taste was great. I think I may try the recipe with blueberries and see if it is equally good/w out the seeds. Also a side note: This was my first pie with a homemade crust (French Pastry Pie Crust from this site) and I would highly, highly recommend it. Not only is it rewarding making a pie entirely from scratch, but majorly delicious. Its easier than it seems and there are lots of helpful suggestions from reviews to help!

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Reviewer:

frankinjessie

Reviewed: Sep. 5, 2009

This was amazing. I used a little less sugar (about a quarter of called for) because I don't like over sweet pies, and although I LOVED it and was true fruit flavored, the recipes amount probably would have been just fine, thus 5 stars. Wonderful! Love the "glaze" over the top crust, made it special.

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Reviewer:

sweetpioneermom

Cooking Level: Intermediate

Home Town: Windsor, California, USA

Reviewed: Aug. 26, 2009

First fruit pie I've ever made...turned out fantastic and was GONE in one meal!! You will love it! My wife (who doesn't like any pie except apple and pumpkin, and my sweet potato) said it was the BEST PIE SHE EVER HAD in her life!!! woo hoo, great recipe! Use firm peaches!

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Reviewer:

Shicks4Christ

Reviewed: Aug. 9, 2009

Picked lots of wild blackberries--what to do? Found this fantastic recipe and everyone loves it--didn't change anything. The peaches give some sweet balance to the tartness of the blackberries. If you want to make your own crust, try the French Pastry Crust recipe. It is flaky and sweet--not dry.

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