Skip to main content New<> this month
Get the Allrecipes magazine

Blackberry Peach Pie

Rated as 4.72 out of 5 Stars
0

"You can't go wrong with blackberries, peaches, and some spices."
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 363
Original recipe yields 8 servings (1 pie)

Directions

{{model.addEditText}} Print
  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.

Footnotes

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

Nutrition Facts


Per Serving: 363 calories; 18.2 48 3.6 8 255 Full nutrition

Explore more

Reviews

Read all reviews 44
  1. 54 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 T...

Most helpful
Most positive
Least positive
Newest

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 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...

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, p...

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. Th...

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 T...

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 ...

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 bla...

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.

I had friends over for dinner, and everyone loved this. I used frozen thawed blackberries and canned peaches, and it still turned out great.