Blackberry Peach Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 slices
A double crusted pie filled with fresh peaches and blackberries. This seasonal blackberry peach pie tastes like summer in each and every bite.
  • 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
  • 1 large egg, beaten
  • 1 tablespoon milk
  • Turbinado Sugar
  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.
Recipe by Cooking with a Wallflower at