Blackberry Peach Pie

A double crusted pie filled with fresh peaches and blackberries. This seasonal blackberry peach pie tastes like summer in each and every bite.

Happy Saturday!

I’m so excited! I feel like I’ve been waiting forever for the weekend to arrive. Because that means now I get to share this pie with you.

This pie! <3

I think this might be the best pie I’ve ever made. It’s filled with fresh peaches and fresh blackberries. It’s sweet and slightly tart. And it tastes like summer in every single bite. And I specifically waited until the weekend to share it with you so that you’d have time to enjoy it too!

This blackberry peach pie disappeared in less than two days, and I don’t think I’ve had enough of it. Now I’m wondering if I should make another pie just so that I can have my fill. What do you think? Should I make another one?

Can you tell?

I was at the farmer’s market again.

And I spent what feels like a fortune buying peaches last weekend. And I’ll probably do it again this weekend. Because I’m obsessed with sweet yellow peaches. I’ve waited three whole seasons for them to come back. So I’ve been deprived, and I need to eat as many as I can so that it’ll last me until the next season.

Oh, and just in case you’re wondering, I like to eat them firm. But when I bake with peaches, they can be a little more ripe. =)

The thing is, I love the farmer’s market at the SF Ferry Building. Have you been before?

Early Saturday mornings, when I’m not working, I like to make my way to the farmer’s market. It’s super crowded because the Ferry Building is a tourist destination, but I think it’s worth the experience and the hassle. For the most part. Why? Because there’s so many different vendors who sell all sorts of goods you might not find at your local supermarket.

When I’m at the supermarket, I see white peaches and yellow peaches, the same with nectarines. But at the farmer’s market, you get to choose between the Honey Blaze nectarines or the O’Henry peaches or the Arctic Star or the Zee Diamond as well as so many other varieties.

The best part? You get to taste a sample of each fruit before you buy them. So you know exactly what you’re buying.

Peaches this year seem huge. Maybe it has to do with all the rain we’ve been getting this past winter. All that water produced larger and sweeter fruits this year. Especially strawberries. <3

So… with my haul from the farmer’s market, I give you this blackberry peach pie. So simple to make and so delicious. You just have to try it! If you do, please tell me how you like it. Because I think I just discovered my favorite pie!

Preheat the oven to 400F.

In a large mixing bowl, whisk together flour, granulated sugar, and brown sugar until combined. Fold in the sliced peaches and blackberries until coated with the flour sugar mixture. I used two large peaches which come out to be about 4 cups when sliced.

Unroll a pie crust. Place it in a pie dish and press the crust against the bottom and the sides.

Pour the blackberry peach filling into the pie crust and spread with a spatula until the filling is evenly distributed.

Cut the unsalted butter into small cubes and place it on top of the filling. This will help keep the filling from bubbling up.

Take the second pie crust and use a knife to cut them into even strips about 1 inch thick. Weave the strips into a lattice pattern by going over and under as needed. And tuck the edges underneath the bottom pie crust and gently press down to seal.

Can you spot my mistake? I didn’t even notice until I cut into the pie… one day after.

In a small bowl, whisk together a beaten egg with a tablespoon of milk to make the eggwash. Use a pastry brush to brush an even thin layer of the eggwash over the pie crust. You don’t want to brush too much on because then the egg will become scrambled. And you want it to be even because if you look closely at my pie, I missed some spots. As usual, it’s perfectly imperfect. =)

Sprinkle turbinado sugar over the top of the lattice crust.

Place the pie on a baking sheet, and bake at 400F for about 20 minutes then turn down the temperature to 375F and bake for an additional 30-35 minutes.

Once the pie is done baking, remove it from the oven and allow it to cool 2-3 hours before serving. The pie will appear watery when it first comes out of the oven, but as it cools, the pie filling will thicken.

Slice the blackberry peach pie into 6-8 pieces depending on how big you like your slices.

Enjoy!

Blackberry Peach Pie

 

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Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

 

A double crusted pie filled with fresh peaches and blackberries. This seasonal blackberry peach pie tastes like summer in each and every bite.

Author: Andrea Giang

Recipe type: Dessert

Serves: 6-8 slices

Ingredients

• 2 - 9 inch pie crust, homemade or store bought

Blackberry Pie Filling

• ½ cup granulated sugar
• ¼ cup brown sugar
• 6 tablespoons flour
• 2 large peaches, sliced (about 4 cups)
• 6 oz blackberries (about 1½ cups)
• 1 tablespoon unsalted butter

Eggwash

• 1 large egg, beaten
• 1 tablespoon milk

Optional

• Turbinado Sugar

Directions:

1. Preheat the oven to 400F.
2. In a large mixing bowl, whisk together flour, granulated sugar, and brown sugar until combined. Fold in the sliced peaches and blackberries until coated with the flour sugar mixture.
3. Unroll a pie crust. Place it in a pie dish and press the crust against the bottom and the sides.
4. Pour the blackberry peach filling into the pie crust and spread with a spatula until the filling is evenly distributed.
5. Cut the unsalted butter into small cubes and place it on top of the filling. This will help keep the filling from bubbling up.
6. Take the second pie crust and use a knife to cut them into even strips about 1 inch thick. Weave the strips into a lattice pattern by going over and under as needed. And tuck the edges underneath the bottom pie crust and gently press down to seal.
7. In a small bowl, whisk together a beaten egg with a tablespoon of milk to make the eggwash. Use a pastry brush to brush a thin layer of the eggwash over the pie crust.
8. Sprinkle turbinado sugar over the top of the lattice crust.
9. Place the pie on a baking sheet, and bake at 400F for about 20 minutes then turn down the temperature to 375F and bake for an additional 30-35 minutes.
10. Once the pie is done baking, remove it from the oven and allow it to cool 2-3 hours before serving. The pie will appear watery when it comes out of the oven, but as it cools, the pie filling will thicken into a jam like consistency.
11. Slice the blackberry peach pie into 6-8 pieces.
12. Store the pie in an airtight container for up to a week.

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