Best 5 Peach Blackberry Pie Recipes

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Indulge in a delightful journey of flavors with our tantalizing Peach Blackberry Pie, a harmonious blend of sweet, juicy peaches and plump, tart blackberries encased in a flaky, golden crust. This delectable pie offers a perfect balance of flavors, with the sweetness of the peaches complementing the tanginess of the blackberries, creating a taste sensation that will tantalize your taste buds. The pie crust, made with a combination of butter and cream cheese, provides a rich, buttery flavor and a melt-in-your-mouth texture that perfectly complements the juicy filling.

This recipe features two variations to cater to different preferences: a classic Peach Blackberry Pie and a unique Peach Blackberry Crumble Pie. The classic version showcases the perfect harmony of peaches and blackberries, while the crumble topping adds an extra layer of texture and flavor. Both variations offer a delightful treat that is perfect for any occasion, whether it's a family gathering, a special celebration, or simply a sweet ending to a delightful meal.

Here are our top 5 tried and tested recipes!

BLACKBERRY PEACH PIE



Blackberry Peach Pie image

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

Provided by Carrera

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

3 cups fresh blackberries
3 fresh peaches - peeled, pitted, and sliced
3 tablespoons cornstarch
¾ cup white sugar
1 double crust ready-to-use pie crust
2 tablespoons butter, melted
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
  • 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.
  • 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.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 48 g, Cholesterol 7.6 mg, Fat 18.2 g, Fiber 4.9 g, Protein 3.6 g, SaturatedFat 5.6 g, Sodium 255.2 mg, Sugar 21.4 g

PEACH-BLACKBERRY PIE



Peach-Blackberry Pie image

Provided by Bobby Flay

Categories     dessert

Time 5h45m

Yield 1 9-inch deep dish pie

Number Of Ingredients 19

2 1/2 cups all purpose flour, plus more for rolling
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled solid vegetable shortening, cut into pieces
4 to 7 tablespoons ice water or more, if needed
3 pounds mixed yellow and white peaches, peeled, pitted, sliced about 1/2-inch thick
1/3 to 1/2 cup light brown sugar
1/3 to 1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground fresh nutmeg
2 tablespoons peach eau de vie
1/4 cup cornstarch or tapioca
1 cup fresh blackberries
2 tablespoons cassis
2 tablespoons cold butter, cut into small pieces
2 to 3 tablespoons heavy cream
2 to 3 tablespoons turbinado sugar

Steps:

  • Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
  • Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal. Add the water a few tablespoons at a time and pulse until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 375 degrees F.
  • Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis. Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.
  • Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon. Add some of the juices that have accumulated in the bowl. Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.

PEACH BLACKBERRY PIE



Peach Blackberry Pie image

Categories     Berry     Fruit     Dessert     Bake     Blackberry     Peach     Summer     Parade

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Easy Pie Crust for a 9-inch double-crust pie
5 cups peeled and sliced ripe peaches
1/4 cup fresh blackberries
3 tablespoons fresh lemon juice
Pinch of salt
2 tablespoons ground crystallized ginger (a food processor or spice grinder may be used to grind the ginger)
5 tablespoons all-purpose flour
1/4 cup packed light-brown sugar
1 egg white
2 teaspoons water
2 tablespoons granulated sugar

Steps:

  • 1. Prepare the pie dough as directed through Step 4, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and place it on a plate. Wrap both crusts and chill until ready to use.
  • 2. Combine the peaches, blackberries, lemon juice and salt; set aside. Combine the ginger, flour and brown sugar; toss with the fruits. Let rest for 1 hour. Preheat the oven to 350°F.
  • 3. Combine the egg white and water in a small bowl. Remove the pie crusts from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess. Add the fruit filling, mounding the peaches in the center.
  • 4. Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mixture. Sprinkle lightly with the granulated sugar.
  • 5. Place the pie on the center rack of the oven and bake until it is golden and the juices are bubbling, about 60 to 70 minutes. Let the pie cool on a rack before serving just slightly warm or at room temperature.

BLACKBERRY PEACH DREAMY CREAMY PIE



Blackberry Peach Dreamy Creamy Pie image

My blackberry vines aren't producing much right now, so I have picked and saved blackberries each day. Finally, I had nearly two cups, but there are no real recipes out there for pies with two cups of blackberries. Then, I remembered that we went to Fredericksburg, Texas yesterday and bought some of the famous peaches from...

Provided by Kathleen Hagood

Categories     Pies

Time 55m

Number Of Ingredients 17

2 pillsbury ready-made (un-roll and fill) pie crusts (two come in pkg.)
CREAM CHEESE FILLING
1 box 8 oz. neufchatel (cream) cheese
1/4 c sugar
1 large egg, room temperature
1 tsp pure vanilla extract
BERRY FILLING
1 1/2 c fresh blackberries
1 1/2 c fresh peaches, peeled and sliced
1 1/2 Tbsp corn starch
3/8 c granulated sugar
1 tsp pure vanilla extract
1 pinch ground cinnamon
ON THE TOP CRUST
2 Tbsp unsalted butter, melted
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Steps:

  • 1. Preheat oven to 375. In a 9-inch pie plate, place one of the unrolled pie crusts. (They need to soften a bit at room temperature to make it easy to work with them. Instructions are on package.) I didn't have these crusts available from my small town grocer, so I purchased two ready-made deep dish pie crusts and used one of these as the bottom and one as the top crust.
  • 2. Mix together the softened neufchatel cheese, sugar, egg, and vanilla until creamy. Pour into the unbaked pie crust.
  • 3. In a medium sized bowl, place 1 1/2 cup of blackberries and 1 1/2 cup of peeled and sliced peaches. In a small bowl, mix the sugar and corn starch, and then pour this into the bowl of fruit and mix gently. Add the vanilla and pinch of cinnamon and mix gently.
  • 4. Spoon this mixture over the top of the cream cheese filling in the pie plate.
  • 5. Place top crust on. Press edges together to seal the top crust and bottom together. Cut off excess. (My mother would place remaining strips in a pan and salt lightly before baking them to make crackers.)
  • 6. Spread out the melted butter on top of the pie crust and dust with the cinnamon and nutmeg mixed together.
  • 7. Bake for 35 minutes. Crust will be golden brown. If you want a truly decadent dessert, serve with vanilla ice cream or whipped cream, but the neufchatel cream cheese makes it decadent-tasting already while keeping the fat content at a minimum. My inspiration was this recipe at the following address: http://allrecipes.com/recipe/blackberry-peach-pie/

BLACKBERRY PEACH PIE



BLACKBERRY PEACH PIE image

Categories     Fruit     Bake

Yield 8 slices

Number Of Ingredients 10

Basic Crust
2 cups flour
1 teaspoon salt
2/3 cup vegetable shortening
1/2 cup ice water
Filling
About 5 small-medium ripe peaches, cut into sixths (longways)
2 cups blackberries
1 tablespoon corn starch
1/4 cup sugar

Steps:

  • To make the crust, stir the flour and salt together in a medium bowl. With a fork, cut in the shortening (a small part of it may be butter) until the mixture is in even bits, about the size of peas. Put the ice water in a cup and sprinkle it over the flour by the tablespoon, stirring it in with a fork until just enough has been added so that you can put the dough lightly into a ball. HANDLE THE DOUGH AS LITTLE AS POSSIBLE--DON'T KNEAD. Wrap dough in wax paper and chill for half an hour. To prepare the fruit, combine the peach slices and blackberries in a bowl and sprinkle with sugar and corn starch. Lightly toss and allow to sit for 15 minutes to juice. Roll out half of your dough on a floured surface and press into a pie plate. Bake this bottom crust for about 10 minutes at 400 degrees. Meanwhile, roll out the other half of the crust and cut into squares (or another shape) and place on a cookie sheet. Put these cut-outs in the fridge to chill for 15 minutes. When the bottom crust has been par-baked, press down any bubbles gently with a spoon. Fill the pie with the fruit. Arrange the cut-outs on top. Brush these pieces lightly with water and sprinkle with coarse sugar. Bake the pie for 35-45 minutes at 400 degrees, until the top crust is golden and the fruit is bubbly.

Tips:

  • Use a mix of ripe and slightly underripe peaches for the best flavor and texture in your pie.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To prevent the pie crust from becoming soggy, brush the bottom crust with a beaten egg white before adding the filling.
  • If you're using a frozen pie crust, be sure to thaw it completely before baking.
  • Don't overfill the pie crust, or the filling will bubble over during baking.
  • Bake the pie in a preheated oven for the best results.
  • Let the pie cool for at least 30 minutes before serving to allow the filling to set.

Conclusion:

This peach blackberry pie is a delicious and easy-to-make dessert that's perfect for any occasion. With its flaky crust, sweet and juicy filling, and beautiful lattice top, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this peach blackberry pie a try. You won't be disappointed!

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