Blackberry Peach Pie
A couple weeks ago we took our 18 month old, Jack blackberry and peach picking at Eckerts Orchard in Belleville, IL. It was such a great way to spend the afternoon. Jack loved the tractor ride into the orchards as well as running through the rows and eating the blackberries straight from the vine. If you have local orchards near you, I highly recommend taking your kids. The only problem is you end up picking WAY too many peaches and blackberries. How can 3 people possibly eat pounds and pounds of peaches and blackberries before they go bad? Well, there’s a simple and tasty solution to this dilemma…let’s bake a blackberry peach pie! (wait is that even a thing?) It is now!
I threw in a cup of blueberries as well since we had some in the fridge that needed to be used but if you don’t want to add those just replace with blackberries. This pie has summer written all over it. This blackberry peach pie is the perfect balance of sweetness from the peaches and tartness from the blackberries. I just used store bought frozen pie dough since I didn’t have time to make the pastry dough from scratch but I’ve added in a great recipe for pastry dough as well if you want to go all in!
- 5-6 ripe peaches (depending on size) – peeled, cored and sliced
- 2 c. blackberries
- 1 c. blueberries
- 1/2. c. white sugar
- 1/3 c. brown sugar
- 5 tbs. cornstarch
- 1 tbs. vanilla extract
- 1 egg – beaten
- 1/2 tbs. cinnamon
- 2 tbs. white sugar
- 2 1/2 c. all purpose flour (plus more for rolling)
- 1/2 tsp. salt
- 2 tbs. white sugar
- 10 tbs. (1 1/4 stick) chilled unsalted butter – cut into 1/2″ cubes
- 1/2 cup chilled solid vegetable shortening, cut into pieces
- 4-7 tbs. ice water or more if needed
blackberry peach pie directions
for the Pastry Dough:
- Combine the flour, sugar, salt in a food processor and pulse a few times to combine.
- Add the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal.
- Add the water a few tablespoons at a time and pulse until the dough just comes together.
- Remove the dough from the machine and lightly knead on a flat surface until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees F.
for the filling:
- Add the peaches, blackberries, blueberries, sugars, cornstarch, and vanilla to a large mixing bowl and stir together until well combined
assembling the pie:
- Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14″ round.
- Place 1 of the rounds into the bottom of a 9-inch pie pan.
- Spoon the fruit into the crust using a slotted spoon.
- Place remaining dough round atop fruit mixture.
- Trim edges of both crusts to 1/2″ overhang. Fold edges over; press to seal.
- Crimp edges with a fork.
- Cut 6 slits in top crust to allow steam to escape.
For the top of the pie:
- Mix together the cinnamon and sugar.
- Lightly brush the top of the pie dough with the beaten egg.
- Generously sprinkle the cinnamon sugar mixture on top.
baking the pie:
- Place a piece of aluminum foil on the bottom rack in case any of the filling spills over the edge.
- Bake pie for 20 mins.
- Remove from oven and let cool for a few minutes.
- Reduce heat to 300 degrees.
- Cover the edges with aluminum foil.
- Bake for an additional 50 mins or until the pie is golden brown and bubbly.
Tips for serving the pie:
- Let the pie cool for at least 30 minutes to a runny mess.
- Pies are best to eat on the first but will keep several days on the counter.
- You can also cut individual slices and freeze them and simply thaw it in the fridge and enjoy!
- A slice of this blackberry peach pie served with a scoop of Haagen Dazs vanilla ice cream is the perfect summer treat.