This blackberry peach pie recipe is a fresh take on a classic dessert, combining sweet peaches and juicy blackberries for a filling that’s as vibrant as it is delicious.

The buttery crust wraps everything up perfectly, making this pie the ultimate treat for summer. Get ready to enjoy a slice of fruity goodness that’s sure to be a hit at any gathering!

A slice of blackberry peach pie on a plate with a pie dish in the background.

Old Fashioned Blackberry Peach Pie

This pie is the ideal blend of flavors with acidity from plump blackberries, sweetness from ripe peaches, and a golden, flakey all butter pie crust.

Here is Why This Recipe Works

Fresh fruit magic: Peaches and blackberries are the ultimate summer duo, making every bite of this pie a burst of juicy, fresh flavor.

Flaky, buttery crust: No one’s going to argue with a crust that’s perfectly golden and buttery, hugging that filling like it’s meant to be.

Jammy goodness: Thanks to the instant tapioca, the filling is thick, luscious, and won’t run all over the place when you slice into it.

Simple, but stunning: Whether you go for a classic top crust or a fancy lattice, this pie looks as good as it tastes—without the stress.

Blackberry peach pie with a lattice top.

We have combined the flavors of a fresh peach pie with a traditional blackberry pie for a delicious end to summer.

If you happen to have extra blackberries, make our lemon blackberry bread. And if you have extra peaches, make our peaches and cream tart or peach preserves.

The Ingredients:

Here is the list of ingredients you will need for our blackberry peach pie. Make sure the fruit is not over-ripe or bruised. Blackberries are especially prone to falling apart and turning to mush if they get too ripe.

Double crust pie crust. You can use a store-bought crust or make your favorite recipe from scratch.
Peaches
Blackberries
Lemon juice
Sugar
Instant tapioca (or cornstarch)
Nutmeg and cinnamon
Salt
Zest of 1 lemon

We also used a splash of cream and a sprinkle of sugar to cover the top crust. It gives the crust a beautiful, shiny finish with a bit of sparkle. The cream makes a quick and easy coating but you can also use milk or an egg.

A slice of blackberry peach pie with vanilla ice cream on top.

Variations on Our Peach Blackberry Pie

Mixed Berry Peach Pie: Combine the peaches with 6 cups of mixed berries like red raspberries, blueberries, and strawberries along with the blackberries.

Brown Sugar Pecan Peach Berry Pie: Replace the white sugar with brown sugar and fold 1/2 cup of chopped, toasted pecans into the filling for a rich, nutty flavor.

Blackberry, Peaches, and Vanilla Bean Pie: Add the seeds from one vanilla bean to the filling for a warm, aromatic touch that enhances the natural sweetness of the peaches and blackberries.

Tips for Success:

Spray the pie dish with non-stick spray. That will give you some extra insurance that your pie will come out easily.
Substitute the instant tapioca for cornstarch if desired.
Lower the oven rack. Put the oven rack toward the bottom third of the oven. The extra heat from the bottom of the oven will help the bottom crust get crisp.
Bake the pie at a higher temperature for the first 15 minutes. The extra boost of high heat will help set the bottom crust quickly so it doesn’t get soggy while the filling cooks.
Don’t forget to turn the temperature down. Set a timer to remind you to turn the oven down after the first 15 minutes.
Let the pie vent. Cut slits into the top crust or use a lattice design so that the steam can escape from the pie.
Place the pie on a baking sheet. If the juices in the pie bubble over, the baking sheet will catch them and spare your oven from a mess.
Let the pie cool down before slicing it. The filling needs time to set up and thicken. If you slice it too soon then the filling will run out. You can always warm the pie back up later if you want to serve warm pie.

A fork holding a bite of a blackberry peach pie.

This blackberry peach pie is simple and delicious with just the right amount of sweetness from peaches and blackberries. The best part? No soggy crust! Serve it with homemade whipped cream or get fancy with some lavender ice cream. It’s a great combination.

Some Other Recipes We Are Sure You Will Love:

Our blackberry crumble is bursting with luscious blackberries and infused with a touch of lemon zest and cinnamon. An EXTRA LARGE serving of crumble topping finished this dessert perfectly.

And if you like blackberries, try our razzleberry pie.

This Dutch Apple Pie isn’t like any other apple pie! The apple filling is made even more luscious and creamy by the addition of cream. The pie is finished with a crunchy oatmeal streusel topping that pairs well with the sweet creamy interior.

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below.

Blackberry Peach Pie

This blackberry peach pie recipe uses fresh peaches and sweet blackberries in a delicious flaky pie crust. Serve it warm or cold with whipped cream for a delicious dessert.

Don't forget to reduce the oven temperature after the first 15 minutes of baking time.

4.60 from 5 votes

Print Pin Save

Prep Time: 25

Cook Time: 1

Total Time: 1 25

Servings: pie

Calories: 231kcal

Author: Dahn Boquist

Ingredients

1 recipe for double crust pie crust
3 cups sliced peaches (about 4 medium)
6 cups (3 pints) fresh blackberries
1 tablespoon lemon juice
⅔ cup sugar
⅓ cup instant tapioca*
½ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon salt
zest of 1 lemon

Optional topping

2 tablespoons milk or cream
2 tablespoons sugar

Instructions

Preheat the oven to 425°F and spray a 9-inch pie plate with non-stick cooking spray.
Sprinkle the counter with flour and roll out the bottom pie crust. Transfer the crust to a 9-inch pie dish letting about an inch hang over the sides.
Add the peach slices and blackberries to a large mixing bowl and drizzle the lemon juice over them.
In a separate bowl, toss together the sugar, tapioca, nutmeg, cinnamon, salt, and lemon zest.
Pour the sugar mixture over the fruit and gently fold everything together with a wide spatula.
Pour the filling into the bottom pie crust.
Roll out the top crust and place it on top of the peach filling (or cut strips to make a lattice top). Fold the edges of the pie crust together and crimp them with your fingers.
Brush the top crust with milk or cream then sprinkle sugar over the crust.
Cut several slits in the top crust if you did not make a lattice top.
Place the pie on a baking sheet and stick it in the oven. Bake for 15 minutes at 425°F then reduce the temperature to 350°F and continue baking for 40 to 45 minutes. Cool on a wire rack for 2 to 3 hours before slicing.

Notes

Coating the pie dish with the non-stick spray will help the pie slices come out of the dish easily.
The 1/3 cup of tapioca makes a filling that has a thick, and jammy consistency. If you want a runny, syrupy filling, reduce it by 1 tablespoon.
You can substitute the tapioca for cornstarch if desired.
If you want an extra sparkling crust, use sparkling white sugar on top instead of regular granulated sugar.
If the crust starts to get too brown before the cooking time is complete, cover it loosely with aluminum foil.