Home / Products / Recipes /  Deserts & Marmalade  / RUSTIC BLACKBERRY AND PEACH PIE


  • Pie crust
  • Sweet cookies
  • 9 oz blackberries
  • 1 large peach, sliced
  • 3 eggs
  • 1/2 cup sugar
  • 2 tbsp coconut milk
  • 1 tbsp vanilla extract
  • 2 heaping tbsp cornstarch
  • Sliced almonds


Put a pie crust (pâte brisée is recommended) in an oiled oven tray. Grind four sweet cookies by hand and scatter on the dough.

Add 9 oz of blackberries at the center of the crust and one large peach, sliced. Fold the edges of the crust inwards. It should look rustic.

In a bowl, put 3 eggs, 1/2 cup of sugar, 2 large tablespoons of coconut milk, 1 tablespoon of vanilla extract, 2 heaping tablespoons of cornstarch. Mix thoroughly and pour the mixture over the fruit in the pie. Brush with egg glaze and finish with sliced almonds.

Bake in the oven, preheated to 360°F, until brown and firm in the middle.


To remove the pie from the tray, you should use a large spatula or remember to put parchment paper under the pie, as it will be easier to remove with the paper.

When you fold the edges inwards, make sure they are well closed so the liquid won’t leak. You can add some water to make sure or pinch it to stick it well.


Preparation video:

Recipe by: @valenmacauliffe