This refined sugar free Blackberry Peach Pie is the perfect summer fruit dessert! Sweet ripe peaches and tart blackberries naturally sweetened with maple syrup all encased in a flaky all-butter pie crust.
I’m going to get real with you: this Blackberry Peach Pie post almost didn’t happen today.
This week has been an absolute whirlwind of emotions. For those of you out of the loop, you should know that this blog is not my only gig. I also work full-time as the digital marketing manager for an ecommerce start-up. We’re in our final week of our first major crowdfund right now, and it’s been a pretty crazy ride since the start of the year. There’s been a lot of miscommunication and plenty of stress and anxiety.
I’ve never been good at releasing my stress. (I’m a bottler – who else can relate?) My stress-o-meter has been filling up slowly, month by month, and this week it finally broke through the dam. I’ve been a bit of a hot mess. Explains why perhaps you haven’t seen me on Instagram Stories this past week, why my email communications have dropped off, and why this scrumptious Blackberry Peach Pie nearly didn’t make it live today.
But I knew that if I let my mindset overwhelm me to the point of no return, you wouldn’t get this pie recipe. And that would have been not only a tragedy (because there’s nothing better than a flaky crust fruit pie), but also I would have felt like I let you down. Letting people down – especially those who support me – is not in my vocabulary.
So I did three things to pull myself together enough to write this post. I want to share them with you in case, like me, you find yourself stressed to the max and unable to cope.
Three quick ways to fight overwhelm
1. Tell someone how you’re feeling. This is probably the most important step, but also the hardest. Don’t face this on your own. It’s easy to keep spiralling into despair when we only have our own negative thoughts to console us. Accept that you need help right now and find someone who you can lean on. I’m lucky that Chris is able to recognise when I’m feeling overwhelmed and knows my triggers. He’s very supportive and encourages me to talk about what’s going on and helps me find a way through it.
2. Go for a walk in nature. You may not feel like leaving the house, but I really encourage you to drag your ass outside, even if there are mascara rivers running down your cheeks. Studies have shown that spending 20 minutes connecting with nature can significantly reduce Cortisol (the stress hormone) levels. It doesn’t even have to be a walk – you could just go and sit on a park bench for 20 minutes and take some deep, calming breaths.
3. Spend an hour doing something that relaxes and distracts you. Do whatever you can to remove the stressor from your mind. So think of a few activities that occupy all of your thoughts when you’re doing them. For me, this is usually either a work-out session, reading an enthralling book, or colouring (yes, I colour!) while playing some upbeat music I can sing along with. Keep a list of these things somewhere you can refer to at a moment’s notice – like a notes app on your phone.
Tips for making the best flaky crusted blackberry peach pie
Right, now that we’re all calm, let’s talk about this blackberry peach pie!
To ensure a flaky pastry, you want to make sure that all of your ingredients are very, very cold and that you handle them as little as possible. I encourage you to use a food processor to make this pie dough. Then be sure to chill the dough for at least 30 minutes before you roll it out. If it’s a hot day, you may even want to put the filled pie back into the fridge for 20 minutes before you bake it.
The pie dough can be made a couple of days in advance. Be sure to pull it out of the fridge 15 minutes or so before you want to make the pie as this will make for easier rolling.
Make sure your peaches are perfectly ripe. If you use unripe peaches, they won’t impart enough flavour. Alternatively, overripe peaches turn into mush in the oven. There’s also no need to peel them, unless you really want to.
If you choose to lattice your pie like I have done in the photos, you’ll want to place the pie dish on a baking sheet when you bake it. This will catch any drips that may bubble out of the holes and save you oven clean-up later!
How to enter the #SummerFruitDesserts Month Giveaway
If you missed my Apricot Upside Down Cake post, I’m holding a baking challenge this month to celebrate the advent of summer fruit. You can bake one (or all four!) of the recipes I publish this month and be entered for a chance to win a £/$50 Amazon gift card!
I don’t make pie often, but I think that’s going to change now that I’ve tried this combo. The flavours of blackberry and peach are such a unique and delicious pairing! And of course, you can’t go wrong with a super flaky, all-butter pie crust. The maple syrup in both the crust and filling makes this Blackberry Peach Pie recipe completely refined sugar free and complements the flavour of the fruit so well. You’ll love it!
Looking for more refined sugar free summer fruit desserts?
- White Chocolate Raspberry Ripple Cake
- Orange Creamsicle Parfaits
- Vegan Frozen Margarita Tart
- Chocolate Cherry Galette
Blackberry Peach Pie
This naturally sweetened Blackberry Peach Pie features sweet ripe peaches and tart blackberries encased in a flaky all-butter pie crust.
Flaky Pie Crust
- 280 g plain flour
- 1 tsp fine sea salt
- 226 g cold unsalted butter cubed
- 1 tbsp cold pure maple syrup
- 2-3 tbsp ice water
Blackberry Peach Filling
- 300 g fresh blackberries washed
- 400 g ripe peaches pitted and cut into eighths
- 3 tbsp arrowroot powder
- 1 tbsp lemon juice
- 1 tsp pure vanilla extract
- 3 tbsp pure maple syrup
- 1 large egg yolk
- 1 tsp milk
- 2 tsp raw cane sugar for topping optional
Flaky Pie Crust
- Add the flour and salt to a food processor and pulse a few times to combine. Tip in the butter and pulse 2-3 more times to cut the butter into the flour. The butter pieces should be about the size of peas and blueberries.
- Pour in the maple syrup and ice water and pulse to bring the dough together.
- Tip the dough out onto a lightly floured surface. Touching it as lightly as possible, divide the dough into two and knead it just enough to bring it together into two disks. Flatten the disks slightly, wrap them separately in parchment paper, and refrigerate for 30-60 minutes.
Blackberry Peach Filling
- Once the pie dough has chilled, preheat the oven to 230ºC (450ºF).
- Combine the blackberries, peach slices, arrowroot powder, lemon juice, vanilla extract, and maple syrup to a large bowl and gently toss to coat until the arrowroot powder disappears completely. Set aside.
Lightly flour your work surface. Remove the dough from the fridge and roll each disk out into 3 mm (⅛ inch) thick, round circles.
Line a 22 cm (9 inch) pie dish with one of the raw crusts. Add the prepared filling to the crust. Set aside.
To create the lattice, use a sharp knife to slice 2 cm (0.7 inch) wide strips from the second piece of raw crust. Starting in the centre of the pie, layer strips of raw crust in decreasing size across the pie vertically. Fold back half of the strips and add remaining strips in the other direction so that they weave over and under. Once the lattice is complete, press the edges of the strips into the bottom crust and trim any hang off edges.
- Whisk together the egg yolk and milk and lightly brush the top crust with the egg wash. Sprinkle with the raw cane sugar if desired.
- Bake the pie for 10 minutes. Reduce the heat to 180ºC (350ºF) and bake for another 40-50 minutes. Keep a piece of aluminum foil on hand to throw over top if the crust begins to brown too much.
- Remove from the oven and allow to cool for 10 minutes before serving warm.
This pie will keep sealed in an airtight container for up to 2 days at room temperature.