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This homemade fruit pie combines two kinds of fruit for the best Peach Blackberry Pie! This berry peach pie is always a hit. It has an all-butter crust, delicious fruit filling, and you can top it with a lattice crust, whole crust, or crumb topping.
Table of Contents
- Peach Blackberry Pie Your Way
- Ingredients in Blackberry Peach Pie
- Fresh vs Frozen Fruit in Pie
- What fruit goes with peaches in pie?
- How do you make Peach and Blackberry Pie?
- Storing & Freezing Pie
- Other Recipes To Try:
- Blackberry Peach Pie Recipe
Peach Blackberry Pie Your Way
This blackberry peach pie just says summer to me – no matter what time of year I make it! It’s a super simple fruit pie with a flaky crust, and sweet fruit filling, and every bite is bursting with flavor.
I make this pie with frozen peaches and blackberries so it’s easy. You don’t have to wait for those summer peaches – you can make it any time your sweet tooth is begging for a slice of peach berry pie.
It has an all-butter bottom crust, but you have three options for the top. Don’t ask me to pick my favorite – they’re all amazing. The hardest part is choosing which one to try first!
- Double crust: you can top the pie with a whole crust that bakes up golden brown.
- Late crust: Or, create a lattice crust for your pie!
- Crump topping: Skip the flaky top crust and top this peach and berry pie with crumb topping. It’s so good.
Whichever you choose, I know you’re going to love this blackberry and peach pie!
Ingredients in Blackberry Peach Pie
- Use my All-butter pie crust or buy a pack of two from the store
- brown sugar: I love using brown instead of granulated sometimes when making pie
- Ground cinnamon: All my fruit pies add a touch of cinnamon
- Cornstarch: For thickening
- Frozen blackberries – thaw and drain them first.
- Frozen peaches – thawed and drained.
- Lemon juice: This helps cut any extra sweetness and adds a brightness to the flavor.
- Egg wash – lightly beat an egg in a small bowl.
- Sanding sugar – for sprinkling over the crust.
Fresh vs Frozen Fruit in Pie
I love to use frozen fruit because it’s frozen at its peak ripeness, so it tastes great no matter what time of year it is. Out-of-season fresh peaches are not just hard to find, but they’re not as good. So, frozen fruit to the rescue!
Frozen fruit has more moisture than fresh, so I use cornstarch to thicken the filling as it bakes. That way, the pie has the best texture, and the filling isn’t runny.
You can use the same amount of fresh fruit in this recipe, but you may need to adjust the baking time. It could need less time, so just keep an eye on it.
What fruit goes with peaches in pie?
Peaches pair with many other kinds of fruit, so feel free to swap out the blackberries for chopped strawberries, raspberries, or blueberries.
Or try pairing them with other kinds of stone fruit like plums or nectarines. I think this peach pie would also work great with cherries.
How do you make Peach and Blackberry Pie?
- Crust: Make the pie dough and divide it into two equal-sized parts. Roll one part out to fit a 9” pie plate. Roll the second part out flat to a thickness of ¼”.
- Filling: Whisk the brown sugar, cornstarch, and cinnamon in a small bowl. Place both kinds of fruit in a large bowl. Toss them with lemon juice, add the sugar mixture, and toss again to combine.
- Assemble: Transfer the filling to the pie crust and then top with the second rolled-out piece of dough. Crimp the edges of the pie to seal and cut slits in the top crust to allow steam to escape.
- Back: Brust the top of the pie with the egg wash, then sprinkle the sanding sugar over the top. Bake the pie at 425°F for 15 minutes, then lower the temperature to 350°F and bake it for 35 to 45 minutes or until the crust is lightly golden and the filling is bubbling hot.
- Note: If you opt for the crumb topping, you can freeze the extra dough for later.
Storing & Freezing Pie
Store the pie covered in the refrigerator for up to 3 days. It will weep a bit as the days pass. You can also wrap this tightly with plastic wrap and freeze for up to 3 months.
If you are using frozen fruit, be sure to thaw it first and drain it well. This will get rid of excess moisture that can make your filling runny. Don’t skip the cornstarch. It thickens the juices, so your pie doesn’t ooze when you slice it.
If you use a double crust, don’t forget to slice vents so the steam can escape from the pie while it bakes. This will allow excess moisture to evaporate, so the filling isn’t watery. If you make a peach blackberry pie with crumb topping or lattice crust, you don’t need to worry about this.
Other Recipes To Try:
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- 2 recipes All Butter Pie Crust
- ⅔ (133g) cup packed brown sugar
- 1 test cinnamon
- ¼ (32 g) cup cornstarch
- 16 (454 g) ounces frozen blackberries, thawed and drained
- 2 (324 g) cups frozen peaches, thawed and drained
- 1 respond lemon juice
- Garnishes: Egg wash and sanding sugar
Preheat oven to 425°F.
Prepare pie crust and divide into 2 pieces.
Roll cold pie dough to fit a 9-inch pie plate, about 1/4-inch thickness. Place in pie plate. Roll other crust flat.
Whisk brown sugar, cornstarch and cinnamon in a small bowl.
Add blackberries and peaches to a large bowl and add lemon juice. Add cornstarch mixture and gently toss. Add fruit to prepared pie crust.
Top the pie with the second crust. Crimp the edges together and cut slits to allow steam to vent during baking.
Brush the crust with egg wash and sprinkle with sanding sugar.
Bake at 425°F for 15 minutes, then lower the oven temperature to 350°F and bake until crust is light golden and the filling is bubbly, about 35-45 minutes.
Serving: 1serving | Calories: 2566kcal | Carbohydrates: 416g | Protein: 30g | Fat: 92g | Saturated Fat: 28g | Polyunsaturated Fat: 12g | Monnounsaturated Fat: 42g | Sodium: 1479mg | Potassium: 1660mg | Fiber: 39g | Sugar: 191g | Vitamin A: 1985IU | Vitamin C: 114mg | Calcium: 352mg | Iron: 14mg
Nutritional information not guaranteed to be accurate
Peach Blackberry Pie is the perfect summer pie recipe! Top with 2 crusts or a lattice or make a crumb pie – blackberries pair great with peaches!