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

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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
3 tablespoons 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 3 tablespoons of tapioca makes a filling that has a thick, and jammy consistency. If you want a runny, syrupy filling, use 2-1/2 tablespoons of instant tapioca.
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.