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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 75mg