Blueberry Peach Pie is one of those desserts that brings warmth and joy to any table. The perfect combination of sweet, juicy peaches and tart blueberries creates a symphony of flavors that dances between sweet and slightly tangy. With a flaky, golden-brown crust cradling this marvelous filling, every slice is like a hug for your taste buds. The beauty of this pie isn’t just in its taste; it’s also visually stunning, showcasing vibrant colors that make it a star at picnics, potlucks, or even quiet evenings at home while enjoying a slice with a dollop of whipped cream.

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

My first memory of making a blueberry peach pie was with my grandmother on a balmy summer afternoon. The kitchen filled with the aroma of baking fruits, and the excitement of a shared family recipe made the experience unforgettable. This pie is not just a dessert; it’s a celebration of summer’s bounty, bringing together the sweetest fruits of the season. I can assure you, once you take that first bite, you’ll understand why this pie has garnered a special place in my heart and in the hearts of many who have tasted it.

Why You’ll Love This Recipe

Simple & Quick: Even if you’re new to baking, this recipe comes together easily in about 1 hour of active time.
Irresistible Flavor: The combination of juicy peaches and fresh blueberries creates a sweet and slightly tangy filling that’s bursting with flavor.
Eye-Catching Appeal: With its colorful fruit filling and beautiful lattice crust, this pie is sure to impress your guests.
Flexible Serving: Perfect for dessert at family gatherings, Sunday brunch, or a late-night snack.
Diet-Friendly Options: Easily adaptable for gluten-free and vegan diets with simple substitutions.

Ingredients You’ll Need

All-butter pie crust: A flaky and tender crust is essential, and using all-butter results in the best flavor. Make this at home or use a store-bought option if you’re short on time.
6 cups peeled chopped peaches (around 950g): Fresh peaches add that summer sweetness. If peaches are out of season, you can use frozen ones but let them thaw before using.
1 and 1/2 cups fresh blueberries (210g): These provide vibrant color and a burst of flavor. Feel free to swap with other berries if preferred.
3/4 cup granulated sugar (150g): This sweetens the fruit filling. Adjust the quantity based on the sweetness of your peaches.
3 tablespoons cornstarch (23g): This is important for thickening the filling. If you don’t have cornstarch, you can use arrowroot powder as a substitute.
2 tablespoons all-purpose flour (25g): Works with cornstarch to stabilize the filling and absorb excess juices.
3/4 teaspoon ground cinnamon: Adds warmth and depth to the flavor profile.
1/8 teaspoon ground allspice: A subtle hint of spice to elevate your pie. Nutmeg can be substituted if needed.
1 tablespoon fresh lemon juice: This brightens the flavors of the pie and balances the sweetness.
1 tablespoon cold unsalted butter (14g), cut into small cubes: Placing little pats of butter on the filling before adding the top crust adds richness.
Egg wash: 1 large egg beaten with 1 tablespoon milk gives the crust a beautiful golden sheen.
Optional coarse sugar for sprinkling on crust: This gives a crunchy, sparkly finish on the baked crust.

How to Make Blueberry Peach Pie

Prepare the pie crust: Begin by making your all-butter pie crust through at least step 5 of your recipe. This will create a solid foundation for your delicious filling.
Chop the peaches: Peel and cut the peaches into 1-inch chunks until you have about 6 cups. This can be a blissful task; the sweet smell of peaches fills your kitchen!
Mix the filling: In a large bowl, combine the chopped peaches, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice until everything is well mixed. Set this mixture in the refrigerator while you prepare your crust — no need to cover it.
Prep 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 pie juices that may bubble over while baking.
Roll out the dough: On a floured surface, roll out one chilled disc of dough until you have a circle of about 12 inches in diameter. Gently lay this dough into a 9-inch pie dish, tucking it in to ensure it sits snugly.
Fill the pie crust: Using a slotted spoon, transfer the fruit filling into your prepared crust, reserving the juice left behind in the bowl. Don’t worry about covering it yet; let it cool in the refrigerator for a bit.
Cook the juices: Pour the reserved juices into a small saucepan. Cook over low heat for 1–2 minutes, stirring until it thickens slightly. Cool for 5 minutes before pouring this over the filling, tossing gently to combine.
Prepare the top crust: Roll out the second disc of dough into a 12-15 inch circle. Cut strips of dough for a lattice design or simply cover it fully. For a lattice, alternate weaving the strips by lifting them away to create an appealing pattern.
Seal the edges: Trim any excess dough that hangs over the edges of the pie dish, then fold it back over the lattice edges. Flute or crimp the edges with a fork for a lovely finish.
Add the finishing touches: Brush the top of the crust with the egg wash. If desired, sprinkle with coarse sugar for extra crunch and sparkle.
Bake the pie: Start baking at 425°F for 20 minutes; then, without opening the oven, reduce the temperature to 375°F (190°C). Use a pie shield if you’re worried about the edges burning. Bake until the juices bubble throughout the filling — about 45-50 more minutes. Aim for an internal temperature of around 200°F (93°C) for a perfectly baked pie.
Cool before serving: Remove the pie from the oven and let it cool on a wire rack for at least 5 hours before slicing. Cutting too soon can result in a messier pie!

Storing & Reheating

Store leftover blueberry peach pie tightly covered in the refrigerator for up to 5 days. If you want to keep it longer, feel free to freeze it — just wrap it in plastic wrap, then foil, for up to 3 months. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, just long enough to warm them through. Note that the texture might change slightly after freezing, but a little warming will refresh its charm!

Chef’s Helpful Tips

Avoid a soggy crust: Ensure your pie crust is adequately chilled and pre-bake it if you prefer a firmer base.
Temperature matters: Use cold butter and chilled dough for a loftier crust.
Check for doneness: If you’re not confident, it’s better to bake longer than to underbake; a bubbling filling is a good sign of readiness.
Experiment with flavors: Add a pinch of nutmeg or ginger for a twist to your fruit mixture.
Make-ahead magic: You can definitely mix the filling a day ahead and keep it chilled until ready to bake.

Blueberry peach pie is more than just a dessert; it’s an homage to the flavors and textures of summer. With its buttery crust, sweet and tangy filling, and stunning presentation, this pie will surely win over anyone who tries it. Don’t hesitate to experiment with the recipe, whether that means adding in a sprinkle of nutmeg, using different fruits, or even experimenting with various crust styles. I hope you find as much joy in making and sharing this pie as I do. Enjoy every moment—and every slice!

Recipe FAQs

Can I use frozen peaches or blueberries?

Absolutely! Frozen fruits work well in this recipe, but make sure to thaw and drain any excess liquid before using them in the filling to avoid a watery texture.

How long can I keep the pie?

When stored properly in the refrigerator, blueberry peach pie can last up to 5 days. For longer storage, freeze it and enjoy it within three months for the best taste.

What if my pie crust gets too brown?

If your edges begin to brown too quickly, it’s helpful to cover the edges with a pie crust shield or strips of foil. This way, the filling can cook without overbaking the crust.

Can I skip the lattice top?

Certainly! If you’d like, you can make a solid top crust. Just cut a few slits for steam to escape, and you’ll still have a delicious pie.

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Blueberry Peach Pie

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Author: Peter
Prep Time: 180 minutes
Cook Time: 105 minutes
Total Time: 4 hours 45 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Blueberry Peach Pie combines juicy peaches and sweet blueberries in a flaky, homemade crust. It’s easy to prepare, making it perfect for family gatherings or a comforting dessert after dinner. Everyone will adore this delightful blend of flavors!

Ingredients

Scale

1 all-butter pie crust (makes 2 crusts)
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 recipe instructions up to step 5.
Peel the peaches and chop into 1-inch pieces, yielding about 6 cups (950g).
In a bowl, combine the peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Stir until mixed, then refrigerate the filling without covering.
Preheat the oven to 425°F (218°C) and position a baking sheet on the lower rack.
Roll out one disc of chilled dough on a floured surface into a circle about 12 inches in diameter. Place it in a 9-inch round pie dish, ensuring it fits smoothly.
Use a slotted spoon to transfer the fruit filling into the crust, reserving the bowl juices. Refrigerate the filled pie while reducing the juices.
Pour the reserved juices into a saucepan and simmer over low heat until slightly thickened, around 1-2 minutes. Allow to cool for 5 minutes, then pour over the fruit filling and gently mix.
Roll out the second chilled dough disc into a 12-15 inch circle. Cut strips for a lattice pattern and weave them over the filling, sealing edges neatly.
Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired.
Bake at 425°F for 20 minutes, then reduce temperature to 375°F (190°C) and continue baking with a pie crust shield until bubbling for 45-50 minutes, ensuring the internal temperature reaches 200°F (93°C).
Allow pie to cool on a rack for at least 5 hours before slicing to maintain filling integrity.
Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

You can use store-bought pie crusts for a quicker preparation.
For a sweeter pie, consider increasing the sugar based on your taste preferences.
Ensure the pie cools completely before slicing for the best presentation.