The Ultimate Summer Treat: A Flaky Peach Blackberry Pie Recipe
There’s nothing quite like the taste of a homemade fruit pie, especially when it captures the essence of summer in every bite. This Peach Blackberry Pie is a testament to seasonal baking, featuring a perfectly flaky, all-butter pie crust cradling a luscious, juicy filling of ripe peaches and succulent blackberries. Enhanced with a hint of bright lemon, each forkful delivers an unparalleled burst of fresh, vibrant flavor that truly embodies the warmth and bounty of summer.
For many years, summer for me was synonymous with “Peach Season,” a direct link forged during almost eight years living in Atlanta. The humid summer air always conjured images of classic peach desserts: warm, bubbling peach pie, comforting peach cobbler, refreshing peach ice cream, and even savory peach salads. Beyond peaches, my affection for blackberries runs deep. There’s an undeniable charm to a rustic blackberry buckle or a vibrant mixed berry pie recipe, capable of awakening even the most discerning palate.
While I’ve moved a bit further from the Peach Motherland, the peaches I find here in New Jersey are a wonderfully close second. Since my move to NYC, one of my absolute favorite summer rituals has been visiting the Union Square Farmers Market. It’s a joy to load up on bushels of peak-season peaches, each one bursting with flavor, knowing they’ll soon transform into something truly special. This year, this very Peach Blackberry Pie was the inaugural bake of the season, quickly followed by batches of Peach Preserves – because who wouldn’t want to savor the taste of ripe peaches long into December? A baker simply cannot subsist on Pumpkin Pie alone, delightful as it is, alongside all the other incredible 20 Best Thanksgiving Pie recipes available here to sweeten life!
Crafting the Perfect Peach Blackberry Pie: Key Secrets Unveiled
Creating an exceptional Peach Blackberry Pie isn’t just about mixing ingredients; it’s about understanding the nuances that elevate a good pie to a truly unforgettable one. Here are the secrets I’ve learned for achieving pie perfection:
Selecting the Star Fruits: Peaches and Blackberries
Peaches: It might seem obvious, but the quality of your peaches is paramount. Dull, unripe peaches will inevitably lead to a lackluster pie. Look for peaches that are fragrant and give slightly when gently squeezed. Don’t be deterred by a few bruises; these often indicate ripeness and a sweeter, juicier interior. And yes, if you can get your hands on genuine Georgia peaches, consider it a major bonus – their renowned sweetness and flavor are hard to beat! (No apologies for that unabashed Justin Bieber reference!)
Blackberries: Complementing the peaches, ripe blackberries add a wonderful tart counterpoint and deep berry flavor. Choose plump, firm berries that are uniformly dark in color. They should be juicy and sweet, offering a lovely contrast to the peaches’ mellow sweetness.
The Essential Thickener: Tapioca
For fruit pies, I swear by tapioca as my thickening agent of choice. It outperforms cornstarch, producing a clearer, glossier filling without any undesirable opaque or gummy texture. I use it in this pie, my blueberry pie, and virtually all my fruit pie recipes. If you opt for tapioca pearls, ensure they are small. I typically give them a quick pulse in a spice grinder to achieve a finer consistency. Once mixed with the fruit, allow the filling to sit for at least 30 minutes. This crucial step permits the tapioca pearls to fully hydrate, preventing a gritty texture in the baked pie. If you’re using tapioca flour, this hydration period isn’t necessary, making it a slightly quicker option.
The Foundation: A Flaky Pie Crust
A truly great pie needs a truly great crust. For this recipe, I utilized my Vodka All Butter Pie Crust, known for its incredible flakiness and tender texture. However, you absolutely cannot go wrong with my Foolproof All Butter Pie Crust. The rich, buttery, and flaky layers of the crust provide a spectacular contrast to the vibrant, juicy fruit filling, creating a harmonious balance of textures and flavors.
Choosing Your Baking Dish Wisely
For a pie with a beautifully crisp bottom crust that you can lift cleanly from the pan, a metal baking dish is essential. While ceramic pie dishes are undeniably attractive and make for a lovely presentation, they simply don’t conduct and distribute heat as efficiently as metal. Metal pans ensure that the bottom crust cooks thoroughly and browns evenly, preventing a soggy outcome.
Once baked to golden perfection, serve this Peach Blackberry Pie with a generous scoop of classic vanilla bean ice cream, as I did, for a timeless pairing. Alternatively, for an extra burst of peachy flavor, try it with homemade fresh peach ice cream to truly drive that delightful summer taste home!
Achieving an Extra Thick Pie Filling
If you prefer your fruit pie fillings to be exceptionally thick, there’s a simple trick: precook your filling. This method involves simmering the fruit and thickener on the stovetop until the mixture visibly thickens before it goes into the pie crust. While it adds an additional step and requires allowing the filling to cool completely before assembling the pie, it guarantees a very firm, sliceable filling. This technique is practically mandatory for apple pies, where you want perfectly tender, non-soggy apple slices. However, for a peach blackberry pie, I personally don’t mind a little luscious juice alongside the fruit. It’s a matter of preference, and a slightly juicier filling can be wonderfully refreshing. If you do opt for precooking, ensure the filling is thoroughly cooled to prevent your pie crust from becoming greasy or breaking.
Effortless Peach Peeling for Your Pie
Did the mention of “a bushel of peaches” send a mini panic attack through you, envisioning hours of tedious peeling? I completely understand! Peeling peaches can seem daunting, especially when you have a large quantity. But fear not! I’ve created a handy tutorial on YouTube demonstrating three different methods for peeling peaches easily and efficiently. Watch the video, and you’ll breathe a sigh of relief, ready to tackle any peach-filled recipe with confidence. From blanching to simple knife techniques, you’ll find a method that suits you, making pie preparation much smoother.
Peach Blackberry Pie
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Ingredients
- 6 Peaches peeled, sliced
- 115 g Sugar
- 20 g Butter cubed
- 1 T Tapioca Flour Bob’s Red Mill preferred
- 20 g Lemon juice approximately the juice of 1 small lemon
- 1 cup Blackberries
- 2 Pie crusts Try My All-Butter Crust or Foolproof Vodka Crust
Instructions
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Preheat the oven to 350°F (175°C) convection or regular bake.
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Roll out your pie crusts to an even 1/8th-inch thickness. Transfer them to the refrigerator to chill thoroughly, which helps maintain flakiness.
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In a large bowl, combine the peeled and sliced peaches, blackberries, sugar, butter, tapioca flour (or ground tapioca pearls), and lemon juice. If you are using tapioca pearls instead of tapioca flour, it’s crucial to pulse them in a spice grinder until they are finely ground. Once combined, allow the filling to sit for at least 30 minutes to allow the tapioca pearls to fully hydrate and absorb some of the fruit juices. Tapioca flour does not require this hydration time.
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For an extra thick filling, precook all the filling ingredients in a saucepan over medium heat until thickened, stirring constantly. Then, cool the filling completely before proceeding to the next step. This step is optional for this pie, depending on your preferred filling consistency.
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Carefully line your 9-inch pie tin with one of the chilled pie crusts. If the pastry is too cold and stiff, let it sit at room temperature for a few moments until it’s pliable enough to gently press into the dish without cracking. Ensure there are no cracks to prevent leakage.
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Pour the prepared peach blackberry filling into the bottom pastry-lined pie tin. Top with the second pie crust. You can create a beautiful lattice top, or simply cut a few vents into the top crust to allow steam to escape during baking.
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For a golden, sparkling finish, brush the top crust lightly with heavy cream and generously sprinkle it with turbinado sugar. This adds both color and a delightful crunch.
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Bake the pie in the preheated oven for 45-60 minutes. Note that pies baked in a ceramic dish typically take longer than those in a metal tin. My pie often bakes for as long as 75 minutes. The key is to ensure the filling is visibly bubbling thickly in the center, and the crust has achieved a deep, golden-brown color, indicating it’s fully cooked and crisp.
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Allow the pie to cool completely at room temperature before slicing. This resting period is crucial for the filling to fully set and achieve maximum thickness. However, if you simply can’t wait, there’s no judgment here—feel free to pile it high with ice cream and dig in!
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Before You Go: Explore More Delicious Dessert Ideas
We hope you’re inspired to bake this incredible Peach Blackberry Pie and bring a taste of summer into your kitchen. If you’ve enjoyed this recipe, be sure to explore our other delicious, chef-developed pie recipes for more baking adventures. From classic fruit pies to decadent chocolate creations, there’s a pie for every occasion.
You also won’t want to miss our collection of 20 Easy Summer Desserts. This extensive guide offers a variety of both baked and no-bake treats perfect for warmer weather, including crowd-pleasers like my famous berry crumble recipe. Happy baking, and enjoy every sweet moment!
