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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg