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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

363.3 calories; 3.6 g protein; 48 g carbohydrates; 7.6 mg cholesterol; 255.2 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/31/2007
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. Read More
(25)

Most helpful critical review

Rating: 1 stars
05/25/2010
I have made this pie twice using frozen peaches and blackberries and both times it turned out terrible. The problem is too much liquid. The second time I made it I doubled the cornstarch to 6 Tbs. and still terribly liquidy. I'm scratching this recipe because of this problem. Read More
(10)
60 Ratings
  • 5 star values: 49
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/31/2007
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. Read More
(25)
Rating: 5 stars
08/31/2007
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. Read More
(25)
Rating: 5 stars
08/09/2010
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. Read More
(18)
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Rating: 5 stars
09/18/2007
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. Read More
(18)
Rating: 5 stars
08/04/2009
I have just started learning to bake and have surprised myself as well as everyone I know! I have made this pie 5 or 6 times this summer to take to parties give as gifts or have at home. The crust looks so amazing and has a nice rich flavor combined with the fresh fruit which creates a step back in time for many people...and they think I'm amazing!! I've used raspberries blackberries and blueberries and I personally prefer the blueberry/peach version. Thank you for a super easy super fresh beautiful pie that even a novice can handle! Read More
(10)
Rating: 1 stars
05/25/2010
I have made this pie twice using frozen peaches and blackberries and both times it turned out terrible. The problem is too much liquid. The second time I made it I doubled the cornstarch to 6 Tbs. and still terribly liquidy. I'm scratching this recipe because of this problem. Read More
(10)
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Rating: 5 stars
01/26/2009
This was excellent! I didn't have fresh peaches so I substituted canned. My family all most consumed the entire pie in one sitting. I will make it again with real peaches. My husband said "I am buying fresh blackberries again if this is what happens to them. I don't care how much they were." Read More
(9)
Rating: 5 stars
08/21/2007
This recipe was a hit at my house! I had to make some changes (My pie crust was already cooked). It has a great aroma and it is delicious! Thanks for sharing this recipe! It was the only blackberry peach pie recipe I could find on here! Read More
(9)
Rating: 5 stars
07/17/2008
We picked fresh blackberries at a nearby farm where we also got the peaches and used this recipe to make one of two July 4th desserts. Read More
(7)
Rating: 5 stars
01/02/2009
I had friends over for dinner and everyone loved this. I used frozen thawed blackberries and canned peaches and it still turned out great. Read More
(6)