Best Peach Blackberry Pie Recipes

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BLACKBERRY PEACH PIE



Blackberry Peach Pie image

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

Provided by Carrera

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

3 cups fresh blackberries
3 fresh peaches - peeled, pitted, and sliced
3 tablespoons cornstarch
¾ cup white sugar
1 double crust ready-to-use pie crust
2 tablespoons butter, melted
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

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

Nutrition Facts : Calories 363.3 calories, Carbohydrate 48 g, Cholesterol 7.6 mg, Fat 18.2 g, Fiber 4.9 g, Protein 3.6 g, SaturatedFat 5.6 g, Sodium 255.2 mg, Sugar 21.4 g

PEACH-BLACKBERRY PIE



Peach-Blackberry Pie image

Provided by Bobby Flay

Categories     dessert

Time 5h45m

Yield 1 9-inch deep dish pie

Number Of Ingredients 19

2 1/2 cups all purpose flour, plus more for rolling
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled solid vegetable shortening, cut into pieces
4 to 7 tablespoons ice water or more, if needed
3 pounds mixed yellow and white peaches, peeled, pitted, sliced about 1/2-inch thick
1/3 to 1/2 cup light brown sugar
1/3 to 1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground fresh nutmeg
2 tablespoons peach eau de vie
1/4 cup cornstarch or tapioca
1 cup fresh blackberries
2 tablespoons cassis
2 tablespoons cold butter, cut into small pieces
2 to 3 tablespoons heavy cream
2 to 3 tablespoons turbinado sugar

Steps:

  • Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
  • Scatter 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 375 degrees F.
  • Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis. Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.
  • Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon. Add some of the juices that have accumulated in the bowl. Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.

PEACH AND BLACKBERRY PIE RECIPE BY TASTY



Peach And Blackberry Pie Recipe by Tasty image

Here's what you need: flour, sugar, salt, unsalted butter, buttermilk, peach, blackberry, brown sugar, bourbon, cornstarch, lemon zest, ground cinnamon, salt, egg, water, turbinado sugar

Provided by Tasty

Categories     Desserts

Yield 6 servings

Number Of Ingredients 16

2 ½ cups flour
2 tablespoons sugar
salt, to taste
16 tablespoons unsalted butter, chilled and cubed
½ cup buttermilk, chilled
1 ½ lb peach, pit removed and sliced into 8 wedges
1 cup blackberry
½ cup brown sugar, lightly packed
2 tablespoons bourbon, or 1 tbsp of vanilla extract
3 tablespoons cornstarch
1 tablespoon lemon zest
1 teaspoon ground cinnamon
salt, to taste
1 egg
2 teaspoons water
turbinado sugar

Steps:

  • In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine.
  • Add the cubed butter and pulse until the butter is incorporated and the size of peas.
  • Add the buttermilk and pulse until the dough just comes together.
  • Gather the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
  • In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and pinch of salt. Set aside.
  • Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch (3 cm) thick.
  • Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge. Chill in the refrigerator until ready to use.
  • With the second pie crust, cut out 20 ½-inch (1 cm) long strips.
  • Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
  • In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.
  • Preheat the oven to 375˚F (190˚C).
  • Chill the pie in the refrigerator for 30 minutes.
  • Bake the pie for 50 to 55 minutes, or until the crust is golden brown.
  • Let pie sit at room temperature for at least 3 hours before serving.
  • Enjoy!

Nutrition Facts : Calories 596 calories, Carbohydrate 66 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 24 grams

PEACH BLACKBERRY PIE



Peach Blackberry Pie image

Categories     Berry     Fruit     Dessert     Bake     Blackberry     Peach     Summer     Parade

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Easy Pie Crust for a 9-inch double-crust pie
5 cups peeled and sliced ripe peaches
1/4 cup fresh blackberries
3 tablespoons fresh lemon juice
Pinch of salt
2 tablespoons ground crystallized ginger (a food processor or spice grinder may be used to grind the ginger)
5 tablespoons all-purpose flour
1/4 cup packed light-brown sugar
1 egg white
2 teaspoons water
2 tablespoons granulated sugar

Steps:

  • 1. Prepare the pie dough as directed through Step 4, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and place it on a plate. Wrap both crusts and chill until ready to use.
  • 2. Combine the peaches, blackberries, lemon juice and salt; set aside. Combine the ginger, flour and brown sugar; toss with the fruits. Let rest for 1 hour. Preheat the oven to 350°F.
  • 3. Combine the egg white and water in a small bowl. Remove the pie crusts from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess. Add the fruit filling, mounding the peaches in the center.
  • 4. Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mixture. Sprinkle lightly with the granulated sugar.
  • 5. Place the pie on the center rack of the oven and bake until it is golden and the juices are bubbling, about 60 to 70 minutes. Let the pie cool on a rack before serving just slightly warm or at room temperature.

BLACKBERRY AND PEACH PIE



Blackberry and Peach Pie image

This recipe is from Bobby Flay's Throwdown. It looked great and lots of spectators liked how it tasted. I can't wait to try it.

Provided by Xexe383

Categories     Dessert

Time 1h45m

Yield 1 9inch pie

Number Of Ingredients 20

2 1/2 cups all-purpose flour, plus more
all-purpose flour, for rolling
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled vegetable shortening, cut into pieces
4 -7 tablespoons ice water, if needed (or more)
3 lbs mixed yellow and white peaches, peeled, pitted, sliced about 1/2-inch thick
1/3-1/2 cup light brown sugar
1/3-1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground fresh nutmeg
2 tablespoons peach liqueur
1/4 cup cornstarch or 1/4 cup tapioca
1 cup fresh blackberries
2 tablespoons blackberry brandy or 2 tablespoons blackberry liqueur
2 tablespoons cold butter, cut into small pieces
2 -3 tablespoons heavy cream
2 -3 tablespoons turbinado sugar

Steps:

  • For the crust:.
  • Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
  • Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal. A.
  • dd 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 375°F.
  • For the filling:.
  • Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined.
  • Toss the blackberries with the cassis. Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.
  • Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate.
  • Spoon the fruit into the crust using a slotted spoon. Add some of the juices that have accumulated in the bowl.
  • Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang.
  • Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar.
  • Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.

Nutrition Facts : Calories 4737.8, Fat 259.6, SaturatedFat 125.1, Cholesterol 407.5, Sodium 1395.5, Carbohydrate 580.3, Fiber 39.1, Sugar 284.9, Protein 49.2

BLACKBERRY PEACH DREAMY CREAMY PIE



Blackberry Peach Dreamy Creamy Pie image

My blackberry vines aren't producing much right now, so I have picked and saved blackberries each day. Finally, I had nearly two cups, but there are no real recipes out there for pies with two cups of blackberries. Then, I remembered that we went to Fredericksburg, Texas yesterday and bought some of the famous peaches from...

Provided by Kathleen Hagood

Categories     Pies

Time 55m

Number Of Ingredients 17

2 pillsbury ready-made (un-roll and fill) pie crusts (two come in pkg.)
CREAM CHEESE FILLING
1 box 8 oz. neufchatel (cream) cheese
1/4 c sugar
1 large egg, room temperature
1 tsp pure vanilla extract
BERRY FILLING
1 1/2 c fresh blackberries
1 1/2 c fresh peaches, peeled and sliced
1 1/2 Tbsp corn starch
3/8 c granulated sugar
1 tsp pure vanilla extract
1 pinch ground cinnamon
ON THE TOP CRUST
2 Tbsp unsalted butter, melted
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Steps:

  • 1. Preheat oven to 375. In a 9-inch pie plate, place one of the unrolled pie crusts. (They need to soften a bit at room temperature to make it easy to work with them. Instructions are on package.) I didn't have these crusts available from my small town grocer, so I purchased two ready-made deep dish pie crusts and used one of these as the bottom and one as the top crust.
  • 2. Mix together the softened neufchatel cheese, sugar, egg, and vanilla until creamy. Pour into the unbaked pie crust.
  • 3. In a medium sized bowl, place 1 1/2 cup of blackberries and 1 1/2 cup of peeled and sliced peaches. In a small bowl, mix the sugar and corn starch, and then pour this into the bowl of fruit and mix gently. Add the vanilla and pinch of cinnamon and mix gently.
  • 4. Spoon this mixture over the top of the cream cheese filling in the pie plate.
  • 5. Place top crust on. Press edges together to seal the top crust and bottom together. Cut off excess. (My mother would place remaining strips in a pan and salt lightly before baking them to make crackers.)
  • 6. Spread out the melted butter on top of the pie crust and dust with the cinnamon and nutmeg mixed together.
  • 7. Bake for 35 minutes. Crust will be golden brown. If you want a truly decadent dessert, serve with vanilla ice cream or whipped cream, but the neufchatel cream cheese makes it decadent-tasting already while keeping the fat content at a minimum. My inspiration was this recipe at the following address: http://allrecipes.com/recipe/blackberry-peach-pie/

PEACH BLACKBERRY PIE ICE CREAM



Peach Blackberry Pie Ice Cream image

This is based on my favorite Peach Blackberry Pie recipe, originally from Victoria magazine's Christmas book. I love it, but in summer, I never feel like making pie. This variation came to me, and is amazing.

Provided by livimeikle

Categories     Ice Cream

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups chopped ripe peaches
2 cups blackberries (fresh or frozen)
1 1/2 cups sugar, divided
2 tablespoons lemon juice
1 teaspoon ground cinnamon
2 large eggs
2 cups heavy cream or 2 cups whipping cream
1 cup milk

Steps:

  • Combine the peaches, blackberries, lemon juice and 3/4 c sugar in a bowl.
  • Cover and refrigerate for 1 hour, stirring every 15 minutes.
  • Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
  • Slowly whisk in 3/4 cup of sugar until completely blended.
  • Remove the fruit mixture from the fridge, drain the juice into another bowl and set aside. Return fruit to the fridge.
  • Add the juice mixture, cream, milk and cinnamon to eggs and whisk to blend completely.
  • Pour into your ice cream maker and freeze according to the ice maker's directions.
  • When the ice cream is almost frozen (about 2 minutes before it is done) add the fruit and continue freezing until it is ready.

Nutrition Facts : Calories 335.9, Fat 19.7, SaturatedFat 11.8, Cholesterol 105.8, Sodium 44.9, Carbohydrate 38.7, Fiber 2.1, Sugar 34.1, Protein 3.7

BLACKBERRY PEACH PIE



BLACKBERRY PEACH PIE image

Categories     Fruit     Bake

Yield 8 slices

Number Of Ingredients 10

Basic Crust
2 cups flour
1 teaspoon salt
2/3 cup vegetable shortening
1/2 cup ice water
Filling
About 5 small-medium ripe peaches, cut into sixths (longways)
2 cups blackberries
1 tablespoon corn starch
1/4 cup sugar

Steps:

  • To make the crust, stir the flour and salt together in a medium bowl. With a fork, cut in the shortening (a small part of it may be butter) until the mixture is in even bits, about the size of peas. Put the ice water in a cup and sprinkle it over the flour by the tablespoon, stirring it in with a fork until just enough has been added so that you can put the dough lightly into a ball. HANDLE THE DOUGH AS LITTLE AS POSSIBLE--DON'T KNEAD. Wrap dough in wax paper and chill for half an hour. To prepare the fruit, combine the peach slices and blackberries in a bowl and sprinkle with sugar and corn starch. Lightly toss and allow to sit for 15 minutes to juice. Roll out half of your dough on a floured surface and press into a pie plate. Bake this bottom crust for about 10 minutes at 400 degrees. Meanwhile, roll out the other half of the crust and cut into squares (or another shape) and place on a cookie sheet. Put these cut-outs in the fridge to chill for 15 minutes. When the bottom crust has been par-baked, press down any bubbles gently with a spoon. Fill the pie with the fruit. Arrange the cut-outs on top. Brush these pieces lightly with water and sprinkle with coarse sugar. Bake the pie for 35-45 minutes at 400 degrees, until the top crust is golden and the fruit is bubbly.

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