Can I use frozen fruit for Blackberry Peach Pie?

Yes, frozen fruit works well for Blackberry Peach Pie. Be sure to thaw and drain the peaches and blackberries before using them. This prevents excess moisture, which can make the filling too watery.

How do I keep my Blackberry Peach Pie from being runny?

To avoid a runny Blackberry Peach Pie, make sure to use the correct amount of cornstarch and allow the pie to cool completely after baking. Cooling helps the filling set and thicken properly.

What is the best crust option for Blackberry Peach Pie?

You can use either a store-bought or homemade crust for Blackberry Peach Pie. A buttery, flaky homemade crust adds extra richness, while a pre-made crust offers convenience and still tastes great.

How should I store leftover Blackberry Peach Pie?

Store leftover Blackberry Peach Pie covered at room temperature for up to two days, or refrigerate it for up to five days. For best results, reheat slices in the oven to restore the crisp texture of the crust.

Blackberry Peach Pie Easy Recipe

Name: Blackberry Peach Pie Easy Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 cups (2 lbs) peaches, sliced or diced; 2 cups fresh blackberries; 1/2 cup light brown sugar; 1/2 cup granulated white sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/3 cup cornstarch; 1 box (2 crusts) pie crust; 1/3 cup heavy cream; 1/3 cup granulated sugar (for topping)

Description

This Blackberry Peach Pie is a delicious homemade dessert combining sweet, juicy peaches with tart blackberries in a flaky golden crust. Infused with warm spices and baked to perfection, it’s a comforting fruit pie that captures the essence of summer in every bite.

Ingredients

Scale

6 cups (2 lbs) peaches, sliced or diced
2 cups fresh blackberries
1/2 cup light brown sugar
1/2 cup granulated white sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup cornstarch
1 box (2 crusts) pie crust
1/3 cup heavy cream
1/3 cup granulated sugar (for topping)

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Instructions

In a small bowl, mix together brown sugar, white sugar, cinnamon, ginger, nutmeg, salt, and cornstarch until well combined.
In a large bowl, gently combine the sliced peaches and blackberries, being careful not to crush the berries.
Sprinkle the sugar mixture over the fruit and gently toss to coat evenly. Let the mixture sit for 10 minutes.
Preheat the oven to 425°F (220°C) and lightly grease a 9-inch pie pan.
Place the bottom pie crust into the pan, pressing it gently into the edges.
Pour the fruit filling into the crust and spread evenly.
Cover with the top crust, cutting slits for ventilation or creating a decorative design. Crimp the edges to seal.
Brush the top crust with heavy cream and sprinkle with sugar.
Place the pie on a foil-lined baking sheet and bake at 425°F for 15 minutes.
Reduce heat to 400°F and bake for another 15 minutes, then reduce to 375°F and bake for 30–40 minutes until golden and bubbly.
If edges brown too quickly, cover them with foil.
Remove from oven and cool on a wire rack for 1–2 hours before slicing and serving.

Notes

Use ripe but firm peaches for the best texture and flavor.
Thaw and drain frozen fruit to prevent excess moisture.
Avoid overmixing to keep blackberries intact.
Let the pie cool completely to allow the filling to set.
Cover crust edges with foil if they brown too quickly.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 235 kcal
Sugar: 28 g
Sodium: 183 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 9 mg