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.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 4g
Cholesterol: 75mg