Blackberry Peach Pie

Blackberry Peach Pie

Carrera 0

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

Ingredients 1 h 5 m {{adjustedServings}} servings 363 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
  3. 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.
  4. 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.
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Reviews 37

  1. 46 Ratings


The blackberry absolutely makes this pie. I used fresh peach, 1 carton of fresh blackberry (all the store had left) and half frozen. I had a lot of juice left over in the mixture, I did not put this in the pie crust. I also put the cinnamon and nutmeg sprinkled on the fruit before covering it and then another light sprinkle on the top crust. Make sure to line your oven, mine went everywhere, depite the lack of juice kept out. Excellant though. I'd make this again in a heart beat.


Good pie!! I used Splenda instead of sugar and cooked the filling first. My grandma always cooks her blackberries before puting them in her pies so I did the same. I mixed the blackberries, peaches, corn starch and splenda in a large pan over medium heat until warm. I left as much of the resulting liquid out as possible. I also mixed in a little cinnamon and nutmeg into the filling as well as adding some to the crust after buttered. Turned out great. Not too liquidy. Next time I will cover the perimeter with foil. My outer crust got a little too browened in that first 15 minutes.


This is wonderful. I had blueberries to use so I substituted those for the blackberries. I added 1 T. sugar to the spices to sprinkle on top. I also increased the corn starch to 4 T. I made my crust with 3 c. flour, 1 t. salt, 1 c. chilled butter, 6-8 T ice water. Instead of trimming the edges I folded the bottom dough over the top dough and crimped together. It took longer to bake than what is directed.