Blueberry Peach Pie is a delightful treat that effortlessly combines the sweetness of summer peaches with the tartness of ripe blueberries. The luscious filling, nestled in a golden, flaky crust, captivates with its juicy, fragrant aroma and beautiful color. Each slice tells a story of sun-soaked orchards, bringing that classic homemade charm right to your table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Blueberry Peach Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Blueberry Peach Pie

There’s nothing quite like the satisfaction of serving a freshly baked pie to family and friends; it’s that special dessert that transforms a simple gathering into a memorable occasion. The blend of flavors is simply irresistible. If you want to keep it easy and budget-friendly while impressing your loved ones, then this blueberry peach pie is just the ticket. Let’s make it!

Why You’ll Love This Recipe

Simple & Quick: This pie comes together in under 90 minutes, making it a wonderful weekend project.
Irresistible Flavor: The sweet, juicy filling is perfectly balanced with a hint of cinnamon and a buttery crust.
Eye-Catching Appeal: The colorful berries and peaches create a stunning visual for any dessert table.
Flexible Serving: Perfect for brunch, dessert, or even an afternoon snack with coffee.
Diet-Friendly Options: Adaptable to gluten-free crusts, ensuring everyone can enjoy a slice.

Ingredients You’ll Need

All-butter pie crust: A flaky, buttery crust that lovingly cradles the filling; this recipe makes two crusts, one for the bottom and one for the top.
6 cups (around 950g) peeled, chopped peaches: Approximately six peaches, peeled and cut into 1-inch chunks; they should be vibrant and sweet for the best flavor.
1 and 1/2 cups (210g) fresh blueberries: These not only add a pop of color but also give a tangy contrast to the sweetness of the peaches.
3/4 cup (150g) granulated sugar: This sweetener balances the tartness of the fruit, creating a harmonious filling.
3 tablespoons (23g) cornstarch: A thickening agent that ensures your pie filling holds up beautifully when sliced.
2 tablespoons (25g) all-purpose flour: Used together with cornstarch to create a lush, stable filling.
3/4 teaspoon ground cinnamon: Adds warmth and depth to the flavor profile, perfectly complementing the fruit.
1/8 teaspoon ground allspice: A little touch of this spice brings a sophisticated warmth to the filling.
1 tablespoon (15ml) fresh lemon juice: Brightens and enhances the flavors; you can substitute this with lime if needed.
1 tablespoon (14g) cold unsalted butter: Dotting the filling with butter adds richness and a smooth mouthfeel.
Egg wash: 1 large egg beaten with 1 tablespoon (15ml) milk to give your crust a golden finish.
Optional: Coarse sugar for sprinkling on the crust for an extra touch of sweetness and sparkle.

How to Make Blueberry Peach Pie

Prepare the Pie Crust: Start by making your all-butter pie crust and chill it according to your recipe instructions through step 5. This step is crucial as it ensures a flaky and tender crust.
Prepare the Peaches: Peel the peaches and chop them into 1-inch chunks until you have around 6 cups, or 950g. This preparation is key for even cooking and an enjoyable bite size.
Mix the Filling: In a large mixing bowl, stir together the peach chunks, blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, 3/4 teaspoon cinnamon, 1/8 teaspoon allspice, and 1 tablespoon lemon juice. Mix until all the fruit is coated. Set the mixture aside in the fridge while you roll out the dough.
Preheat the Oven: Adjust the oven rack to the lower third position and preheat it to 425°F (218°C). This hot temperature will help to set the crust quickly, preventing it from becoming soggy. Place a baking sheet on the bottom oven rack to catch any bubbling juices.
Roll Out the Dough: On a floured surface, roll one chilled dough disc into a 12-inch circle. Gently place it into a 9-inch round pie dish, tucking it in neatly with your fingers for a smooth finish.
Fill the Pie Crust: Use a slotted spoon to transfer the fruit filling into the crust, reserving the excess juice in the bowl. This reserved juice will later help thicken the filling. Leave the pie uncovered in the refrigerator while you prepare the next step.
Reduce the Juice: Pour the leftover juice into a small saucepan and cook over low heat, stirring frequently, until it thickens to a consistency similar to applesauce (about 1-2 minutes). Cool for 5 minutes, then pour it over the fruit filling and gently toss to combine. Dot the filling with the cold butter before refrigerating once more.
Make the Top Crust: Roll out the second disc of dough into a circle of about 12-15 inches. Cut strips to create a lattice pattern on top of the filling. Weave the strips over and under, and use a knife to trim any excess dough, folding the edges over for a neat finish. Crimp the edges with a fork or your fingers for flair.
Add the Finishing Touches: Lightly brush the top of the crust with the egg wash and sprinkle with coarse sugar if desired. This will create a beautiful golden color and add texture once baked.
Bake the Pie: Place the pie in the oven at 425°F for 20 minutes. Then, without removing the pie, lower the temperature to 375°F (190°C) and apply a pie crust shield if needed to prevent browning. Continue baking for an additional 45-50 minutes until the filling is bubbling and the crust is golden. If you have a food thermometer, the filling should read around 200°F (93°C) when done.
Cool the Pie: Remove the pie from the oven and set it on a cooling rack. Allow it to cool for at least 5 hours before slicing; if you slice it too soon, the filling may be too juicy.
Store Leftovers: If you have any leftovers, cover the pie tightly and refrigerate for up to 5 days.

Storing & Reheating

To store your blueberry peach pie, let it cool completely before covering securely to maintain freshness. You can keep it at room temperature for up to two days, but after that, it’s best to refrigerate it for up to 5 days in an airtight container. If you want to freeze it, wrap it tightly in plastic wrap and foil for up to 3 months. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, until warmed through. Just be aware that the texture of the filling may change slightly after freezing, but a quick warm-up will refresh those delicious flavors.

Chef’s Helpful Tips

When peeling peaches, use a paring knife or blanching method to make it easier. A little trick is to dunk them in boiling water for 30 seconds and then transfer them to ice water.
Make sure to measure your fruit properly, as too much can lead to a soggy bottom crust. Stick to the specified amounts for best results.
Use cold ingredients for your pie crust; this helps maintain its flakiness. Cold butter and ice water are key!
Don’t be afraid of bubbling; allow it some time in the oven for a perfect thickened filling.
If you want to save time, you can prepare the filling in advance and store it in the refrigerator up to a day before assembling.
Experiment with spices! A pinch of nutmeg or ginger can elevate the flavors to new heights.

It’s time to bring together the irresistible flavors of sweet peaches and tart blueberries in a beautiful pie. With its flaky, buttery crust and dreamy filling, this blueberry peach pie is bound to become a family favorite. Feel free to share with loved ones or keep it all to yourself; either way, enjoy every delicious slice!

Recipe FAQs

Can I use frozen fruit for this recipe?

Absolutely! Frozen blueberries and peaches can be used instead of fresh. Just make sure to thaw and drain excess moisture before mixing them into the filling to avoid a watery pie.

How can I tell when the pie is done baking?

The pie is finished when the crust is golden brown and the filling bubbles up through the crust. An internal temperature of 200°F (93°C) indicates it’s done, ensuring a thick filling that won’t turn soupy.

Can I make this pie ahead of time?

Yes, you can make the pie a day in advance; just allow it to cool completely, then cover and store in the refrigerator. If you’d like, you can also freeze the pie. Wrap it tightly and freeze it before baking, then bake it straight from the freezer, adding a few extra minutes to the cooking time.

What can I serve with this pie?

This blueberry peach pie pairs wonderfully with a scoop of vanilla ice cream or whipped cream. A dollop of yogurt can also add a refreshing contrast! Enjoy it warm or cold for a perfect finish to any meal.

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Blueberry Peach Pie

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Author: Anna
Prep Time: 180 minutes
Cook Time: 70 minutes
Total Time: 4 hours 10 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Blueberry Peach Pie combines the sweet flavors of ripe peaches and juicy blueberries in a flaky crust. Perfect for gatherings, it’s simple to make and will impress everyone.

Ingredients

Scale

all-butter pie crust (recipe makes 2 crusts, 1 for bottom and 1 for top)
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

Prepare the pie crust according to the recipe through step 5.
Peel peaches and cut them into 1-inch chunks, using about 6 cups or 950g.
In a large bowl, mix together the peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice until combined. Refrigerate the filling.
Preheat the oven to 425°F (218°C) and set a baking sheet on the lower rack.
Roll out one disc of chilled dough to a 12-inch circle and place it in a 9-inch pie dish. Smooth the edges.
Transfer the filling to the crust using a slotted spoon, reserving the juice in the bowl and refrigerating the pie.
Pour the reserved juice into a saucepan and cook over low heat, stirring until thickened. Cool for 5 minutes and pour over the filling. Dot with cold butter.
Roll out the second dough disc to 12–15 inches. Cut strips to create a lattice crust over the pie. Seal the edges and flute them with a fork.
Brush the top crust with egg wash and sprinkle with coarse sugar, if desired.
Bake at 425°F for 20 minutes, then reduce temperature to 375°F (190°C) and continue baking for 45–50 minutes until juices bubble.
Let the pie cool for at least 5 hours before slicing to avoid a juicy filling. Store leftovers in the fridge for up to 5 days.

Notes

Use fresh ingredients for the best flavor and texture in your pie.
Letting the pie cool completely before serving is crucial for clean slices.
If the pie crust browns too quickly, shield it with foil.