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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg