Peach + Blackberry Pie

Nothing is more summer than a pie. With summer coming to a fast close I had to squeeze in one of my favorite desserts. A pie is perfect anytime of the year, and for me, it evokes homemade nostalgia at its best. This one is chilled and is simply perfect for those warm days!

Peach + Blackberry Pie
For the pie crust
  1. 1-prebaked 10-inch pie shell
For the filling
  1. 1 cup sugar
  2. 4 tablespoons corn starch
  3. pinch of salt
  4. 2 tablespoons corn syrup
  5. 1 cup + 3 tablespoons water
  6. 3 tablespoons peach jello
  7. 1 package gelatin
  8. 4 cups fresh peaches, peeled and sliced
  9. 1 cup blackberries, cleaned
  1. In a saucepan, combine sugar, corn starch, salt, corn syrup and 1 cup water. Stir and place over medium heat. In a separate bowl, pour package of gelatin over 3 tablespoons water to let bloom. Raise heat on stove and bring mixture to a low boil. Cook until thickened, 2-3 minutes.
  2. Once thickened, remove from heat. Add bloomed gelatin and peach jello, stirring to combine. Fold in prepared peaches and blackberries.
  3. Pour filling into a pre-baked pie shell and place in refrigerator for 4-8 hours until completely chilled.
  1. If you want to use a 9″ shell, reserve 1 cup of the thickened fruit and filling in a separate bowl and enjoy separately.
Wyse Guide

Make sure to grab my favorite pie crust recipe.

This pie is best served with lightly whipped cream or a homemade ice cream. Your guests will ask you to make this for every event. It truly brings the best flavors of the season together in a fabulous pie!

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