Description
A sweet and simple blackberry peach pie with a buttery crust that highlights fresh summer fruit. Perfect for quick evenings or special occasions.
Ingredients
Scale
- 2 cups fresh blackberries
- 2 cups fresh peaches, peeled and sliced
- 2 cups all‑purpose flour
- 1 cup white sugar
- ½ cup chilled butter, diced
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp fresh lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Rinse and dry blackberries; slice peaches and arrange them in a large bowl.
- In a separate bowl, whisk flour, cornstarch, cinnamon, salt, and sugar together.
- Cut cold diced butter into the dry mixture until crumbs form.
- Press dough into a 9‑inch pie pan, leaving a 1‑inch overhang; score slits into the overhang.
- Combine the fruit with lemon juice; pour into crust and brush overhang with beaten egg.
- Bake for 40–45 minutes, until golden and bubbling; refrigerate before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American