Blackberry Peach Pie

Blackberry Peach Pie

38
Carrera 0

"You can't go wrong with blackberries, peaches, and some spices."
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Ingredients

1 h 5 m servings 363 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
  3. Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
  4. Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

38
  1. 47 Ratings

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Most helpful positive review

The blackberry absolutely makes this pie. I used fresh peach, 1 carton of fresh blackberry (all the store had left) and half frozen. I had a lot of juice left over in the mixture, I did not put ...

Most helpful critical review

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 T...

The blackberry absolutely makes this pie. I used fresh peach, 1 carton of fresh blackberry (all the store had left) and half frozen. I had a lot of juice left over in the mixture, I did not put ...

This is wonderful. I had blueberries to use so I substituted those for the blackberries. I added 1 T. sugar to the spices to sprinkle on top. I also increased the corn starch to 4 T. I made my...

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, p...

I have just started learning to bake and have surprised myself, as well as everyone I know! I have made this pie 5 or 6 times this summer to take to parties, give as gifts, or have at home. Th...

This was excellent! I didn't have fresh peaches so I substituted canned. My family all most consumed the entire pie in one sitting. I will make it again with real peaches. My husband said,"I am ...

This recipe was a hit at my house! I had to make some changes (My pie crust was already cooked). It has a great aroma and it is delicious! Thanks for sharing this recipe! It was the only bla...

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 T...

We picked fresh blackberries at a nearby farm, where we also got the peaches, and used this recipe to make one of two July 4th desserts.

I had friends over for dinner, and everyone loved this. I used frozen thawed blackberries and canned peaches, and it still turned out great.