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.
Servings: 1 pie
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.
Nutrition
Serving: 1slice | Calories: 231kcal | Carbohydrates: 41g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 160mg | Fiber: 2g | Sugar: 26g
