Blackberry Peach Pie Recipe -
Blackberry Peach Pie Recipe

Blackberry Peach Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


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

Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2007

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 in the pie crust. I also put the cinnamon and nutmeg sprinkled on the fruit before covering it and then another light sprinkle on the top crust. Make sure to line your oven, mine went everywhere, depite the lack of juice kept out. Excellant though. I'd make this again in a heart beat.

Most Helpful Critical Review
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.

Sep 18, 2007

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 crust with 3 c. flour, 1 t. salt, 1 c. chilled butter, 6-8 T ice water. Instead of trimming the edges I folded the bottom dough over the top dough and crimped together. It took longer to bake than what is directed.

Aug 09, 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.

Aug 04, 2009

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. The crust looks so amazing and has a nice rich flavor combined with the fresh fruit which creates a step back in time for many people...and they think I'm amazing!! I've used raspberries, blackberries, and blueberries, and I personally prefer the blueberry/peach version. Thank you for a super easy, super fresh, beautiful pie that even a novice can handle!

Jan 26, 2009

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 buying fresh blackberries again if this is what happens to them. I don't care how much they were."

Aug 20, 2007

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 blackberry peach pie recipe I could find on here!

Jul 17, 2008

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.


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 4.9 g
  • 19%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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