Christy Jordan’s Peach-Blackberry Buttermilk Pie


It doesn’t get much more Southern than a classic homemade fruit pie to round out a meal. This Peach-Blackberry Buttermilk Pie is delicious served at room temperature or cold with big scoop of vanilla ice cream.

Peach-Blackberry Buttermilk Pie
Yields 1
Write a review
  1. 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
  2. 1 cup fresh blackberries
  3. 11⁄2 cups peeled, pitted, and sliced fresh peaches
  4. 3⁄4 cup sugar
  5. 3 tablespoons all-purpose flour
  6. 1⁄8 teaspoon salt
  7. 1⁄3 cup whole buttermilk
  8. 3 large eggs
  9. 1⁄2 teaspoon vanilla extract
  10. 6 tablespoons butter, melted and slightly cooled
  11. 1 teaspoon lemon zest
  1. Preheat oven to 350°.
  2. Unroll piecrust on a lightly floured surface. Fit dough into a 9-inch pie plate. Fold edges under, and crimp as desired.
  3. Place blackberries in the bottom of prepared crust; arrange peaches over blackberries. Place pie plate on a rimmed baking sheet.
  4. In a medium bowl, combine sugar, flour, and salt. Whisk in buttermilk, eggs, and vanilla. Add melted butter and lemon zest; stir well. Pour over fruit.
  5. Bake until golden brown and center is set, approximately 55 minutes. Let cool completely on a wire rack.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.