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!
Ingredients
Scale
- 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
Instructions
- Prepare the pie crust recipe up to step 5.
- Peel and chop the peaches into 1-inch chunks, using about 6 cups or 950g.
- 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.
- Preheat the oven to 425°F (218°C), and place a baking sheet on the bottom oven rack.
- 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.
- Transfer the fruit filling into the crust using a slotted spoon; reserve the juice in the bowl and refrigerate the pie uncovered.
- 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.
- 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.
- Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
- 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).
- Cool on a rack for at least 5 hours before slicing; serve cold or at room temperature.
- Store leftovers in the refrigerator for up to 5 days.
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.
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