Blueberry Peach Pie is a delightful dessert that combines the sweetness of ripe peaches with the tartness of fresh blueberries, all enveloped in a perfectly flaky all-butter crust. The moment you pull this pie out of the oven, the sweet, inviting aroma fills your kitchen, promising a treat that is as delightful to the senses as it is to the palate. The vibrant colors of summer fruits peek through the golden lattice top, making it not only delicious but also visually stunning.

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

When I first tried my hand at making a Blueberry Peach Pie, it was during a family summer gathering. Everyone was chasing down a hint of nostalgia as they savored the burst of flavors in each bite. Since then, this recipe became a staple in my home and a favorite at any potluck or picnic. As we gather around the table sharing laughter and stories, this pie reflects joy and warm memories. I hope you’ll feel the same familiar comfort and happiness when you bake this incredible pie for your loved ones.

Why You’ll Love This Recipe

Simple & Quick: In about 1.5 hours, you can whip up this sweet treat from scratch.
Irresistible Flavor: The combination of fresh peaches and blueberries creates a deliciously sweet and slightly tart filling.
Eye-Catching Appeal: This pie with its golden crust and vibrant filling is always a showstopper at gatherings.
Flexible Serving: Perfect for any occasion—from summer BBQs to holiday feasts, or even as a delightful breakfast treat.
Diet-Friendly Options: Use a gluten-free crust or substitute the sugar with a sugar alternative for a healthier twist.

Ingredients You’ll Need

All-butter pie crust: A flaky, flavorful crust made with real butter for the best taste and texture.
6 cups peeled chopped peaches (around 950g): Use ripe, fresh peaches for sweetness. Frozen peaches can be used in a pinch; just thaw and drain excess moisture.
1 and 1/2 cups fresh blueberries (210g): Fresh berries burst with flavor, but you can use frozen blueberries—just adjust the cooking time slightly.
3/4 cup granulated sugar (150g): This sweetens the pie, balancing the tartness of the fruits. Feel free to use a sugar substitute if desired.
3 tablespoons cornstarch (23g): This helps thicken the filling, giving it the perfect consistency.
2 tablespoons all-purpose flour (25g): Works together with cornstarch for added thickness to the filling.
3/4 teaspoon ground cinnamon: Adds warmth and depth to the flavor profile.
1/8 teaspoon ground allspice: An aromatic spice that enhances the fruity flavors.
1 tablespoon fresh lemon juice: Brightens the pie and prevents the fruit from browning.
1 tablespoon cold unsalted butter (14g): Cut into small cubes and dotted on the filling for richness.
Egg wash: 1 large egg beaten with 1 tablespoon milk to ensure a golden, shiny crust.
Optional coarse sugar: A sprinkle on top of the lattice crust adds an appealing crunch.

How to Make Blueberry Peach Pie

Prepare the pie crust: Following your favorite all-butter pie crust recipe, roll out one disc for the base and keep the other chilled.
Prepare the fruit: Peel the peaches and chop them into 1-inch chunks until you have about 6 cups.
Mix the filling: In a large bowl, combine the peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Stir well and let it sit in the refrigerator while you roll out the dough.
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 filling that may bubble over.
Roll out the dough: On a floured surface, take one chilled disc and roll it into a circle about 12 inches in diameter. Fit it into a 9-inch round pie dish, smoothing it gently with your fingers.
Fill the crust: Using a slotted spoon, transfer the fruit filling into your pie crust. Save any remaining juice in the bowl for the next step. Chill the pie slightly in the fridge.
Reduce the juice: Pour the leftover juice into a small saucepan and cook over low heat. Stir until slightly thickened, about 1–2 minutes. Once cooled for 5 minutes, pour it over the filling and gently fold together. Dot the filling with butter and refrigerate while preparing the top crust.
Make the lattice crust: Roll out the second disc of dough to create a 12-15 inch circle. Cut into strips, about 1.25 inches wide. Weave the strips over the filling in a lattice pattern. Trim excess dough and crimp the edges for a polished look.
Egg wash and sugar sprinkle: Lightly brush the top with the egg wash and sprinkle with coarse sugar for added texture.
Bake: Bake at 425°F for 20 minutes, then lower the temperature to 375°F (190°C). Cover the edges with a pie crust shield to prevent burning, and continue baking until the juices are bubbling, about 45–50 minutes. Aim for an internal temperature of around 200°F (93°C).
Cool down: Allow the pie to rest on a cooling rack for at least 5 hours before slicing. This step is crucial for a well-set filling.
Serve: Slice and serve once it’s cooled, enjoying every bite of this delicious creation!

Storing & Reheating

Store the cooled pie tightly covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. For longer storage, wrap it well and freeze for up to 3 months. When you’re ready to enjoy it again, reheat individual slices in a 350°F (175°C) oven for about 15 minutes, or until warmed through. Just keep in mind that the texture may change slightly after freezing, but a quick warm-up will bring back its charm.

Chef’s Helpful Tips

To avoid a soupy pie, make sure to let it cool completely before slicing.
Use very cold butter and water for the crust; this ensures a flaky texture.
If your crust is browning too quickly, cover the edges with foil towards the end of baking.
Feel free to experiment with other fruits like cherries or raspberries for a mix of exciting flavors.
Make the pie crust ahead of time! It can be prepared 2-3 days in advance and stored in the refrigerator.

With Blueberry Peach Pie, you’re creating not just a dessert but a delicious experience that brings people together around the table. The blend of sweet, juicy fruits wrapped in a buttery crust nurtures a homey feeling of warmth and happiness. I encourage you to make this recipe your own, play with flavors, or even mix in a favorite spice. Each bite will be a fusion of taste and a taste of summer that you can enjoy any time of year.

Recipe FAQs

How do I know when my pie is finished baking?

Look for bubbling juices, particularly in the center, which indicates that the filling is cooked through. The pie should also be golden brown on top, and you can check the internal temperature with an instant-read thermometer; around 200°F (93°C) is perfect.

Can I make this pie with frozen fruit?

Yes, you can use frozen peaches and blueberries! Just remember to thaw them and drain any excess liquid to prevent a soggy crust. The baking time might be slightly longer because frozen fruit can bring extra moisture to the filling.

What’s the best way to cut my pie?

For clean slices, use a sharp knife that has been run under hot water. Wipe it clean between cuts to maintain beautiful slices. This not only looks better but also helps keep the fruit intact.

Can I prepare the filling ahead of time?

Absolutely! You can prepare the fruit filling a day before and store it in the refrigerator. Just be sure to mix in the cornstarch and flour right before placing it in the crust for the best thickening results.

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Blueberry Peach Pie

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Author: Anna
Prep Time: 180 minutes
Cook Time: 50 minutes
Total Time: 3 hours 50 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Blueberry Peach Pie features a delightful blend of juicy peaches and fresh blueberries, all wrapped in a flaky, homemade crust. It’s simple to prepare and perfect for gatherings or a cozy dessert at home, making it a must-try for pie lovers.

Ingredients

Scale

pie crust (makes 2 crusts)
6 cups (around 950g) peeled chopped peaches
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 instructions through step 5.
Peel and chop the peaches into 1-inch chunks to yield approximately 6 cups.
In a large bowl, mix together the peach chunks, blueberries, granulated 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 place a baking sheet on the lower oven rack.
Roll out one disc of chilled pie dough into a circle of about 12 inches diameter and place into a 9-inch pie dish, smoothing it out with your fingers.
Transfer the fruit filling into the crust using a slotted spoon, reserving the juice in the bowl. Refrigerate the pie while reducing the reserved juice.
Cook the reserved juice in a saucepan over low heat until thickened, about 1-2 minutes. Cool for 5 minutes, then pour over the filling and toss gently. Top with cubes of cold butter and refrigerate while preparing the top crust.
Roll out the second disc of dough into a circle of 12-15 inches. Cut strips of dough and weave them over and under to form a lattice top. Crimp the edges to seal.
Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
Bake at 425°F for 20 minutes. Then reduce the temperature to 375°F (190°C) and continue baking with a pie crust shield for 45-50 minutes until the filling bubbles and reaches about 200°F (93°C).
Cool the pie on a rack for at least 5 hours before slicing for serving. Store any leftovers in the refrigerator for up to 5 days.

Notes

Let the pie cool completely before slicing to avoid a runny filling.
Try adding a scoop of vanilla ice cream on top for a delightful dessert experience.
Using a mixture of ripe but firm peaches will enhance the flavor and texture of the filling.