Blueberry Peach Pie

Blueberry Peach Pie is a delightful dessert that combines the sweetness of ripe peaches with the slightly tart burst of fresh blueberries, all encased in a flaky, buttery crust. As the pie bakes, the fruit fills the kitchen with an irresistible aroma, drawing you in like a warm hug on a chilly day. Each slice offers a balance of flavors and textures—juicy fruit with just the right amount of sweetness, complemented by the delicate crunch of the crust. This pie isn’t just food; it’s an experience, one that evokes memories of summer nights and family gatherings.

The first time I made this Blueberry Peach Pie, I was surprised by how simple and satisfying the process was, turning humble ingredients into something truly spectacular. It quickly became a favorite not just for myself, but for friends and family who couldn’t resist coming back for seconds (or thirds!). Trust me when I say this recipe is a must-try, so roll up your sleeves and get ready to create a dessert that will impress anyone lucky enough to share a slice with you!

How to Make Blueberry Peach Pie

1. Prepare the pie crust: Start by making your all-butter pie crust following your chosen recipe through step 5 to get that perfect flaky base ready.
2. Prepare the fruit: Peel the peaches carefully, then cut them into 1-inch chunks until you have about 6 cups of peach pieces, weighing around 950g.
3. Mix the filling: In a large bowl, combine your chopped peach chunks with 1 and 1/2 cups (210g) of fresh blueberries, 3/4 cup (150g) granulated sugar, 3 tablespoons (23g) cornstarch, 2 tablespoons (25g) all-purpose flour, 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, and 1 tablespoon (15ml) fresh lemon juice. Stir until well combined, then set this fruity mixture in the refrigerator while you roll out your dough.
4. Preheat your oven: Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place a baking sheet on the bottom oven rack to catch any juices that might bubble over—trust me, you’ll thank yourself later!
5. Roll out the crust: On a floured surface, roll out one of the discs of chilled dough until you have a circle that’s about 12 inches in diameter. Carefully transfer it into your 9-inch round pie dish, smoothing it into the edges.
6. Add the filling: Use a slotted spoon to transfer your fruit filling into the crust, reserving any excess juice in the bowl. Let the pie sit uncovered in the fridge as you reduce the leftover juice.
7. Reduce the juice: Pour the reserved juice into a small saucepan, cooking over low heat until it thickens to an applesauce-like consistency, about 1–2 minutes. Let it cool for 5 minutes before pouring it over the filling, gently tossing to combine.
8. Prepare the top crust: Remove the other disc of chilled pie dough from the fridge and roll it into a 12–15 inch circle. Using a sharp knife or pizza cutter, cut it into strips. Create a woven lattice design over the fruit filling, trimming excess dough to about 1.5–2 inches over the edge. Fold the bottom pie crust edges over the lattice to create a neat rim, crimping or fluting as you prefer.
9. Add egg wash: Lightly brush the top of your crust with the egg wash and sprinkle with coarse sugar, if desired.
10. Bake your pie: Bake the pie at 425°F for 20 minutes. Without removing the pie from the oven, reduce the temperature to 375°F (190°C). Cover the edges with a pie crust shield to prevent over-browning and continue baking for an additional 45–50 minutes until the juices are bubbling throughout. To ensure it’s fully baked, use an instant-read thermometer to check that the filling is around 200°F (93°C) when done.
11. Cool and serve: Once baked, allow the pie to cool on a cooling rack for at least 5 hours before slicing. This waiting time is crucial; cutting too early may result in a soupy filling!
12. Store leftovers: If you have any pie left after savoring, cover it tightly and store it in the refrigerator for up to 5 days.

Storing & Reheating

Store your Blueberry Peach Pie at room temperature for up to 2 days, ensuring it’s covered lightly to keep it fresh. For longer storage, refrigerate it in an airtight container, where it will last up to 5 days. If you want to freeze it, wrap the pie tightly in plastic wrap and then foil to prevent freezer burn, allowing it to remain fresh for up to 3 months. When you’re ready to enjoy, simply reheat slices in the oven at 350°F (175°C) for about 10-15 minutes. Note that the texture may change slightly after freezing, so refreshing it in the oven will help bring back its flaky goodness.

Indulging in a slice of Blueberry Peach Pie brings all the warm feels associated with homemade desserts. With every bite, you’re not just tasting a dessert; you’re taking a trip down memory lane, and creating new memories in the process. Share it with friends, enjoy it during family gatherings, or treat yourself after a long day. The joy this pie brings is unparalleled. So gather your ingredients, follow these simple steps, and let this stunning dessert work its magic!

Recipe FAQs

Can I use frozen peaches or blueberries?

Absolutely! Frozen fruit is a great alternative, especially if fresh fruit isn’t available. Just ensure to thaw and drain any excess moisture before using to avoid a soggy pie.

How can I make the crust ahead of time?

You can prepare your pie crust and wrap it tightly in plastic wrap, then refrigerate it for up to 3 days or freeze for up to 3 months. Just allow it to thaw in the fridge before rolling out.

What should I do if my pie crust is too tough?

If your crust becomes tough, it can be due to overworking the dough or not having enough moisture. Always handle the dough gently and consider adding a little more water if it seems dry while mixing.

Can I prepare the filling in advance?

Yes! You can make the filling a day in advance and store it in the refrigerator. Just be sure to let it come to room temperature before adding it to the crust for baking.

More Desserts & Appetizers Recipes

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• Fourth of July Mini Shortcake Cups

📖 Recipe Card

Blueberry Peach Pie

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• Author: Peter
• Prep Time: 180 minutes
• Cook Time: 60 minutes
• Total Time: 4 hours
• Yield: 8 servings 1x
• Category: Desserts & Appetizers
• Method: Baking
• Cuisine: American

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Description

This Blueberry Peach Pie combines sweet, juicy peaches with fresh blueberries, all encased in a flaky crust. It’s a delightful dessert perfect for any occasion, easy to make, and utterly delicious!

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Ingredients

Scale 1x2x3x

• 1 all-butter pie crust
• 6 cups (around 950g) peeled chopped peaches, cut into 1-inch chunks
• 1 and 1/2 cups (210g) fresh blueberries
• 3/4 cup (150g) granulated sugar
• 3 tablespoons (23g) cornstarch
• 2 tablespoons (25g) all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 tablespoon (15ml) fresh lemon juice
• 1 tablespoon (14g) cold unsalted butter, cut into small cubes
• 1 large egg beaten with 1 tablespoon (15ml) milk for egg wash
• optional: coarse sugar for sprinkling on crust

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Instructions

1. Prepare the pie crust recipe up to step 5.
2. Peel and chop the peaches into 1-inch chunks, using about 6 cups or 950g.
3. In a large bowl, combine the peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Stir until mixed, then refrigerate while rolling out dough.
4. Preheat the oven to 425°F (218°C), and place a baking sheet on the bottom oven rack.
5. Roll out one chilled dough disc on a floured surface to a 12-inch circle. Place it in a 9-inch pie dish and tuck it in.
6. Transfer the fruit filling into the crust using a slotted spoon; reserve the juice in the bowl and refrigerate the pie uncovered.
7. Reduce the reserved juice in a saucepan over low heat until thickened. Cool for 5 minutes before pouring over the fruit filling. Dot with butter and refrigerate while rolling out the top crust.
8. Roll out the second dough disc to a 12–15 inch circle. Cut strips to create a lattice top for the pie. Seal the edges with trimmings and flute or crimp if desired.
9. Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
10. Bake at 425°F for 20 minutes, then reduce to 375°F (190°C) and continue baking for another 45–50 minutes until juices are bubbling and the internal pie temperature reaches about 200°F (93°C).
11. Cool on a rack for at least 5 hours before slicing; serve cold or at room temperature.
12. Store leftovers in the refrigerator for up to 5 days.

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Notes

Allow the pie to cool completely to prevent a soupy filling.
Top with ice cream or whipped cream for an extra treat!
Experiment with other berry combinations for a unique flavor.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 70mg

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