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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg