Blueberry peach pie is a charming dessert that combines the sweet, succulent flavors of ripe peaches with the burst of juicy blueberries, making it a delightful summertime treat. The fragrance of the pie baking in the oven fills your kitchen with warmth, inviting everyone to gather around the table. Each slice reveals luscious fruit suspended in a perfectly baked all-butter crust, bringing a smile to anyone fortunate enough to indulge in it.

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

I first made blueberry peach pie when summer’s bounty was in full swing, and I had baskets of fresh fruit waiting to be transformed into something special. Let me tell you, there’s nothing quite like slicing into that golden crust to reveal the vivid colors of the fruit within. It’s an easy recipe that flourishes with flavor, making it an absolute crowd-pleaser. I invite you to try this delightful recipe for yourself — you won’t regret turning these simple ingredients into something so comforting and delicious.

Why You’ll Love This Recipe

Simple & Quick: With just a handful of ingredients, this pie is straightforward to whip up in under an hour of active time.
Irresistible Flavor: The combination of sweet peaches and tangy blueberries creates a flavor explosion that’s hard to resist.
Eye-Catching Appeal: The lattice crust not only looks impressive but also gives guests a sneak peek at that beautiful filling.
Flexible Serving: Perfect for summer picnics, family gatherings, or a casual weeknight treat, this pie is versatile for any occasion.
Diet-Friendly Options: You can easily adapt it to be gluten-free by using a gluten-free pie crust, making it accessible to all your loved ones.

Ingredients You’ll Need

All-butter pie crust: Using an all-butter crust adds a rich, flaky texture that complements the filling perfectly. An easy homemade crust really elevates the dish!
6 cups peeled chopped peaches (around 950g): Choose ripe peaches for sweetness. You can use frozen peaches, just make sure to thaw and drain excess moisture.
1 and 1/2 cups fresh blueberries: The blueberries contribute sweetness and vibrant color. Feel free to substitute frozen blueberries if they’re out of season; just use them straight from the freezer.
3/4 cup granulated sugar (150g): This sweetens the fruit and balances the tartness. Adjust more or less to taste depending on the fruit’s natural sweetness.
3 tablespoons cornstarch (23g): This thickens the juices so the filling isn’t too runny. For a substitute, you can use arrowroot starch.
2 tablespoons all-purpose flour (25g): This further helps to thicken the filling while adding a nice texture.
3/4 teaspoon ground cinnamon: A warm, aromatic spice that enhances the flavors of the fruit beautifully.
1/8 teaspoon ground allspice: Just a hint of this spice adds depth to the sweet flavors.
1 tablespoon fresh lemon juice: Brightens the flavors and balances the sweetness of the pie.
1 tablespoon cold unsalted butter (14g), cut into small cubes: Dotting the filling with butter adds richness.
Egg wash: Made with 1 large beaten egg and 1 tablespoon milk, this gives the crust a lovely golden shine.
Coarse sugar for sprinkling (optional): Adds a delightful crunch and sweetness to the crust.

How to Make Blueberry Peach Pie

Prepare the pie crust: Begin by preparing your all-butter pie crust and chilling it as per your favorite recipe until firm.
Chop the peaches: Peel and chop your peaches into 1-inch chunks until you have about 6 cups (around 950g).
Mix the filling: In a large bowl, combine the peach chunks, fresh blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Stir gently until everything is well combined. Let the filling rest in the refrigerator while you prepare the crust.
Preheat the oven: Adjust the oven rack to the lower third and preheat to 425°F (218°C). Place a baking sheet on the bottom oven rack to catch any bubbling juice that may overflow.
Roll out the dough: On a floured surface, roll out one disc of chilled dough into a circle that is about 12 inches in diameter. Carefully fit it into a 9-inch pie dish, smoothing it into place with your fingers.
Transfer the filling: Use a slotted spoon to carefully transfer the fruit mixture into the crust. Reserve any excess juice in the bowl, and refrigerate the pie while you reduce the juice.
Reduce the juice: Pour the leftover juice into a small saucepan and cook over low heat, stirring until it thickens slightly for about 1-2 minutes. Allow it to cool for 5 minutes before pouring it over the fruit filling, then toss gently to combine. Dot the cold butter on top of the filling.
Prepare the top crust: Roll the second disc of pie dough into a circle about 12-15 inches in diameter. Cut it into strips, then weave them over the filling to create a lattice crust. Tuck the excess dough back over the edges and crimp or flute it for a decorative finish.
Egg wash and sprinkle: Lightly brush the top with the egg wash mixture and sprinkle with coarse sugar if desired for an added crunch.
Bake the pie: Bake at 425°F for 20 minutes. Then, keep the pie in the oven and lower the temperature to 375°F (190°C). Protect the edges with a pie crust shield. Bake for an additional 45-50 minutes until the juices are bubbling throughout the filling. For the most precise result, the internal temperature of the filling should read around 200°F (93°C).
Cool before serving: Once done, remove from the oven and let cool on a rack for at least 5 hours before slicing. This cooling time allows the filling to set, ensuring perfect slices later on.
Store leftovers: If you have any pie remaining, store it tightly covered in the refrigerator for up to 5 days.

Storing & Reheating

To store your blueberry peach pie at room temperature, cover it loosely with foil or plastic wrap for 1-2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. You can also freeze the pie for up to 3 months; just wrap it tightly in plastic wrap and then foil to prevent freezer burn. When ready to enjoy again, reheat slices in a warm oven set to 350°F for about 10-15 minutes. Be aware that the texture may change slightly after freezing, but warming it up rejuvenates the flavors.

Chef’s Helpful Tips

Ensure your butter and dough are cold to achieve a flaky crust.
Avoid overmixing your fruit filling to keep the blueberries intact and prevent them from bursting.
Use a pie crust shield or homemade foil edging to prevent the crust from over-browning.
Warm peach and blueberry filling tends to be juicier, so wait for cooling for cleaner slices.
You can prep the fruit filling the night before, allowing the flavors to marinate.
Experiment with spices; add nutmeg for a cozy autumn twist!

Blueberry peach pie brings together the best of seasonal fruit flavors in a beautiful way. Its simplicity and deliciousness make it a staple dessert for gatherings and quiet evenings alike. Don’t shy away from making this pie your own; mix in your favorite fruits or spices as you see fit. Enjoy every bite of this homemade pie, and let it inspire your culinary creativity in the kitchen!

Recipe FAQs

Can I use frozen fruit for this blueberry peach pie?

Absolutely! Frozen blueberries work wonderfully in this pie. Just toss them in frozen without thawing. For the peaches, thaw and drain excess liquid before adding them to the filling. This prevents a soggy pie.

How do I know when my pie is done baking?

The pie is finished when the juices are bubbling all over, especially in the center, and the internal temperature reaches around 200°F (93°C). A golden, slightly firm crust is also a great indicator that it’s ready.

What can I do if my crust starts to brown too quickly?

If you notice that the edges of your crust are browning too fast during baking, use a homemade pie crust shield made from aluminum foil. Just cover the edges of the crust, allowing the center to continue cooking without burning.

How do I prevent my filling from being too runny?

To combat runniness, make sure to use the correct amount of cornstarch and let the pie cool completely before slicing. Cooling helps the filling set properly, allowing you to enjoy neat slices.

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Blueberry Peach Pie

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Author: Peter
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 treat featuring fresh peaches and blueberries. With its delicious filling and flaky crust, it’s simple to make and perfect for any occasion, whether it’s a family dinner or a gathering with friends.

Ingredients

Scale

1 all-butter pie crust
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

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Instructions

Prepare the pie crust according to the recipe until step 5.
Peel and chop the peaches into 1-inch pieces to yield 6 cups (around 950g).
In a large bowl, combine peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Mix thoroughly and let the filling chill in the fridge without covering it.
Adjust the oven rack to the lower third position and preheat the oven to 425°F (218°C). Place a baking sheet on the bottom rack to catch spills.
Roll out one disc of chilled dough on a floured surface until it's 12 inches in diameter. Place it into a 9-inch pie dish, smoothing the edges.
Using a slotted spoon, transfer the filling into the crust, reserving the juice in the bowl. Keep the pie filling refrigerated while reducing the juice.
Pour the leftover juice into a small saucepan and simmer on low heat, stirring until it thickens slightly, about 1–2 minutes. Let it cool for 5 minutes, then pour it over the fruit filling, gently mixing.
Roll out the second disc of dough to create a top crust around 12–15 inches in diameter. Cut strips of dough and weave them together on top of the filling to create a lattice pattern.
Trim excess dough from the edges and crimp or flute the edges for a neat finish. Brush the top with egg wash and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 20 minutes, then reduce the temperature to 375°F (190°C). Bake for an additional 45–50 minutes, checking for bubbling juices at the center.
Let the pie cool on a rack for at least 5 hours before serving to avoid a runny filling.
Store leftovers tightly covered in the fridge for up to 5 days.

Notes

For a golden crust, ensure you brush the top with egg wash before baking.
If the top crust browns too quickly, use a pie shield or aluminum foil to cover the edges.
Letting the pie cool completely before slicing helps the filling set properly.