Name: Blueberry Peach Pie
Prep time: 3 h
Cook time: 1 h 5 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1 all-butter pie crust; 6 cups (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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Blueberry Peach Pie is a delightful dessert that marries the sweet, juicy flavors of fresh peaches with the vibrant burst of blueberries. This classic American pie is characterized by its flaky, all-butter crust and a luscious, bubbling filling that captures the essence of summer. The combination of flavors in this pie is simply irresistible—think sweet peaches complemented by a subtle hint of spice, creating a slice that beckons for more. Trust me, once you take a bite, you’ll fall in love with every mouthwatering piece!

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

One of the best things about Blueberry Peach Pie is how easy it is to whip up in your own kitchen. With simple ingredients that are often staples in your pantry and just a touch of patience, you can create a dessert that rivals any bakery’s offering. Whether you’re hosting a summer gathering or simply indulging in a sweet treat at home, this pie is sure to impress. Let’s get those taste buds dancing!

Why You’ll Love This Recipe

Simple & Quick: Whip this pie up in about an hour of prep and bake time—it’s easier than it looks!
Irresistible Flavor: Enjoy a perfect balance of sweet peaches and tart blueberries that meld beautifully together.
Eye-Catching Appeal: The lovely lattice crust makes it as beautiful to look at as it is to eat!
Flexible Serving: Perfect for dessert, a snack, or even breakfast—you’ll want to have this at every occasion.
Diet-Friendly Options: Can easily be adapted for dietary preferences, including gluten-free crusts if needed.

Ingredients You’ll Need

All-Butter Pie Crust: This recipe makes two crusts, one for the bottom and one for the top, ensuring a flaky and flavorful base.
6 cups peeled chopped peaches (around 950g): Use ripe peaches for sweetness; if they’re too firm, let them ripen for a couple of days.
1 and 1/2 cups fresh blueberries (210g): A burst of flavor and color; if fresh isn’t available, frozen can work too.
3/4 cup granulated sugar (150g): This balances the tartness in the fruit and ensures your filling is sweet yet not overwhelmingly so.
3 tablespoons cornstarch (23g): This helps thicken the juices from the fruit as they cook, preventing a soupy pie.
2 tablespoons all-purpose flour (25g): A bit of flour adds structure to the filling alongside the cornstarch.
3/4 teaspoon ground cinnamon: Adds warmth and an aromatic quality that enhances the fruits beautifully.
1/8 teaspoon ground allspice: A subtle hint of spice adds depth to the flavor profile.
1 tablespoon fresh lemon juice: Brightens the overall flavor while balancing the sweetness of the fruit.
1 tablespoon cold unsalted butter (14g): Dotting the filling with butter enriches the pie as it bakes.
Egg wash: Mix 1 large beaten egg with 1 tablespoon milk to brush over the top crust for a golden finish.
Optional coarse sugar: Sprinkling on top gives a delightful crunch and extra sweetness.

How to Make Blueberry Peach Pie

Prepare the Pie Crust: Start with your favorite all-butter pie crust recipe and prepare it through step 5.
Chop the Peaches: Peel and cut the peaches into 1-inch chunks until you have six cups, roughly 950g.
Mix the Filling: In a large bowl, combine the peach chunks with blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons flour, 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, and 1 tablespoon lemon juice. Mix well and set aside in the refrigerator; no need to cover it.
Preheat the Oven: Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place a baking sheet on the bottom rack to catch any juice that might bubble over during baking.
Roll Out the Dough: On a floured surface, roll one disc of chilled dough into a 12-inch circle. Carefully place it into a 9-inch pie dish, tucking it in gently so it’s smooth.
Fill the Pie: Using a slotted spoon, transfer the fruit filling into the crust, leaving the juices behind. Refrigerate the pie while you reduce the leftover juices.
Reduce the Juice: Pour the reserved juice into a small saucepan and cook over low heat, stirring until it thickens to an applesauce-like consistency (about 1–2 minutes). Cool for 5 minutes, then pour it over the filling gently and toss together. Dot with the cold butter pieces.
Prepare the Top Crust: Roll out the second disc of dough into a larger circle (12-15 inches). Cut it into strips about 1.25 inches wide for a lattice design. Thread the strips over and under each other to create a lovely lattice top, trimming any excess dough.
Seal the Crust: Fold back the bottom pie edges over the lattice and pinch them together to make a neat, smooth rim. Flute or crimp the edges using a fork.
Add Egg Wash: Lightly brush the top crust with the egg wash, and sprinkle coarse sugar if desired to add sparkle and sweetness.
Bake the Pie: Bake at 425°F for 20 minutes. Then, reduce the temperature to 375°F (190°C), put a pie crust shield around the edges to prevent browning, and continue baking for 45–50 minutes until the filling is bubbling throughout. Aim for an internal temperature of around 200°F (93°C).
Cool Before Serving: Remove from the oven and let it cool on a rack for at least 5 hours before slicing. This helps the filling set properly.

Storing & Reheating

To store, keep any leftover pie tightly covered at room temperature for about 1-2 days, or up to 5 days in the refrigerator in an airtight container. If you need to store it for longer, you can freeze it for up to 3 months; make sure it’s well-wrapped in plastic wrap and foil. When ready to enjoy again, simply reheat in the oven at 350°F (175°C) for around 15-20 minutes. Note that the texture might change slightly, but a quick reheat will bring back its glorious flavors.

Chef’s Helpful Tips

Make sure your fruit is at its peak ripeness; under-ripe fruit may not yield the best flavor.
Don’t skip cooling the pie for at least 5 hours—this is crucial for achieving a firm filling instead of a runny mess!
If using frozen blueberries, add them directly from the freezer—they won’t splash too much liquid into the filling.
Remember that each oven is different; keep an eye on the pie towards the end of the baking time to avoid over-browning on the crust.
For a burst of flavor, sprinkle some lemon zest into your filling mixture.

Blueberry Peach Pie is perfect as a dessert for family gatherings or a summertime picnic. It’s an inviting blend of flavors and offers that nostalgic taste of summer in every bite. Don’t hesitate to experiment with the spices or try mixing in other fruits as you create your variation. As you enjoy this delightful dessert, each slice is a reminder that sometimes the simplest recipes create the most cherished memories.

Recipe FAQs

Can I use frozen fruit instead of fresh?

Absolutely! Frozen blueberries and peaches work well in this recipe. Just remember to use them directly from the freezer to maintain their shape, and you may want to increase the baking time slightly as the filling will have extra moisture.

How can I prevent a soggy bottom crust?

To avoid a soggy crust, make sure to pre-bake the bottom crust for about 10 minutes before adding the filling. This helps set the crust and prevents it from absorbing too much moisture from the fruit.

How can I tell when the pie is done baking?

The pie is done when the juices are bubbling vigorously throughout, including in the center, and the internal temperature reads around 200°F (93°C) if you’re using a thermometer. The crust should also be golden and beautifully browned.

Can I make the pie ahead of time?

Yes! You can prepare the pie a day in advance. Just keep it covered in the refrigerator after it has cooled down, and it will be ready to serve the next day after a quick reheat.

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Blueberry Peach Pie

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Author: Dorothy
Prep Time: 180 minutes
Cook Time: 65 minutes
Total Time: 4 hours 5 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Blueberry Peach Pie is a delightful blend of juicy peaches and blueberries encased in a flaky crust. Perfect for gatherings, it’s an easy, homemade dessert that bursts with flavor.

Ingredients

Scale

1 all-butter pie crust
6 cups (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 through step 5 of your chosen recipe.
Peel the peaches and chop them into 1-inch chunks to yield about 6 cups.
In a large bowl, mix the peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice until combined. Refrigerate the filling while rolling out the dough.
Preheat the oven to 425°F (218°C) and prepare a baking sheet on the lower rack to catch any drips.
Roll out one pie dough disc to a 12-inch circle and place it in a 9-inch pie dish, smoothing it out.
Transfer the filling into the crust using a slotted spoon, reserving any juices in the bowl. Refrigerate the pie.
Reduce the reserved juice in a saucepan over low heat until it thickens to an applesauce-like consistency, about 1-2 minutes. Pour this over the filling and dot with cold butter. Refrigerate again.
Roll out the second disc of dough into a 12-15 inch circle and cut into strips for a lattice top. Weave the strips over the filling and seal the edges.
Brush the top with the egg wash and sprinkle with coarse sugar, if desired.
Bake at 425°F for 20 minutes, then reduce the heat to 375°F (190°C) and continue baking for 45-50 minutes until bubbling in the center. Ensure internal temperature is around 200°F (93°C).
Let cool for at least 5 hours before slicing to avoid a watery filling.
Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

Ensure the pie cools completely before slicing to prevent a runny filling.
For added sweetness, consider adjusting the amount of sugar based on the ripeness of peaches.
If making the crust from scratch, make sure to chill the dough thoroughly before rolling it out.