Peach Blackberry Pie
Peaches and blackberries complement each other beautifully in this summer pie. The sweetness of the peaches balances the tartness of blackberries, creating a supreme summer dessert.
Servings: 8 slices
Ingredients
- 1 prebaked 10-inch pie crust
- 1 cup granulated sugar
- 4 tbsp cornstarch
- ¼ tsp kosher salt
- 2 tbsp light corn syrup
- 1 cup + 3 tbsp water
- 3 tbsp peach jello
- 1 package gelatin
- 4 cups fresh peaches peeled and sliced
- 1 cup blackberries cleaned
Instructions
- In a saucepan, combine sugar, cornstarch, salt, corn syrup, and 1 cup water. Stir and place over medium heat. In a separate bowl, pour the package of gelatin over 3 tablespoons water to let bloom. Raise heat on the stove and bring mixture to a low boil. Cook until thickened, 2-3 minutes.1 cup granulated sugar, 4 tbsp cornstarch, ¼ tsp kosher salt, 2 tbsp light corn syrup, 1 cup + 3 tbsp water, 1 package gelatin
- Once thickened, remove from heat. Add bloomed gelatin and peach jello, stirring to combine. Fold in prepared peaches and blackberries.3 tbsp peach jello, 4 cups fresh peaches, 1 cup blackberries
- Pour filling into a pre-baked pie shell and place in the refrigerator for 4-8 hours until completely chilled.1 prebaked 10-inch pie crust
Video
Notes
If you want to use a 9-inch pie shell, reserve 1 cup of the thickened fruit and filling in a separate bowl and enjoy separately.
Nutrition
Serving: 1slice | Calories: 179kcal