Peach-Blackberry Pie

Peach-Blackberry Pie

Beneath golden-brown lattice adorned with shapely buds, discover a sumptuous pairing of stone fruit and berry in Peach-Blackberry Pie. Orange zest and juice lend hints of citrus to this classic delight.

Peach-Blackberry Pie
Makes 1 (9-inch) deep-dish pie
  • 5 cups peeled, sliced fresh peaches (approximately 4)
  • 2 cups fresh blackberries
  • 1 tablespoon orange juice
  • ¾ cup granulated sugar
  • ½ cup cornstarch
  • ⅛ teaspoon kosher salt
  • 1 tablespoon orange zest
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • Buttermilk Pie Dough (recipe follows)
  • 1 large egg
  • 1 tablespoon water
  1. In a large bowl, combine peaches, blackberries and orange juice.
  2. In a small bowl, stir sugar, cornstarch, salt, orange zest, and vanilla bean seeds. Sprinkle mixture over fruit; toss gently.
  3. Preheat oven to 375º.
  4. On a lightly floured surface, roll 1 disk Buttermilk Pie Dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Spoon fruit filling into dough.
  5. On a lightly floured surface, roll remaining disk into a 12-inch circle. Cut dough into 1-inch-wide strips. Place dough strips on pie in a lattice design. Trim dough strips, fold edges under, and crimp as desired. For leaf decoration, gather dough scraps and roll into a ⅛-inch thickness. Using leaf-shaped cutter, cut leaves. Decorate top crust with leaves. To create flowers, cut ¾-inch circles. Roll one up to create the bud center. Thin out edge on three circles, and wrap petals around center bud. Repeat process with 5 more petals. Pinch bottom to seal and place on pie. Place pie on a baking sheet.
  6. In a small bowl, whisk together egg and 1 tablespoon water. Using a pastry brush, lightly coat top crust with egg wash.
  7. Bake until interior is bubbling and crust is golden brown, 1 hour 45 minutes to 2 hours, covering crust with foil halfway through to prevent over-browning. Let cool for 2 hours before slicing.
  8. Note: To prevent a soggy crust, preheat baking sheet in a 400º oven for 15 minutes before placing pie directly on pan.

Buttermilk Pie Dough
  • 5 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 2 cups unsalted butter, cubed
  • 1 cup whole buttermilk
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture is crumbly, about 1 minute.
  2. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn dough out onto a lightly floured surface; shape into two disks. Cover each tightly with plastic wrap; refrigerate until firm, approximately 2 hours.

To indulge in even more pie recipes, see “Sweet as Pie” in the July/August 2020 issue, available at

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