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A refined sugar free pie recipe with a flaky all-butter crust and blackberry peach filling.

Blackberry Peach Pie

This naturally sweetened Blackberry Peach Pie features sweet ripe peaches and tart blackberries encased in a flaky all-butter pie crust.

Category Pies, Crisps & Tarts
Cuisine American
Keyword blackberry peach pie
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Serves 8
Author Amanda | Naturally Sweet Kitchen

INGREDIENTS

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

METHOD

Flaky Pie Crust

  1. 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.
  2. Pour in the maple syrup and ice water and pulse to bring the dough together.
  3. 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

  1. Once the pie dough has chilled, preheat the oven to 230ºC (450ºF).
  2. 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.

Assembly

  1. Lightly flour your work surface. Remove the dough from the fridge and roll each disk out into 3 mm (⅛ inch) thick, round circles.

  2. Line a 22 cm (9 inch) pie dish with one of the raw crusts. Add the prepared filling to the crust. Set aside.

  3. 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.

  4. 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.
  5. 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.
  6. Remove from the oven and allow to cool for 10 minutes before serving warm.

NOTES

This pie will keep sealed in an airtight container for up to 2 days at room temperature.