Blueberry Peach Pie is a delightful combination of sweet, juicy peaches and plump blueberries, encased in a buttery, flaky crust. This dessert is not just a treat for the taste buds; it’s also a feast for the eyes with its beautiful lattice top. You’ll find that each forkful bursts with flavor, making it a perfect centerpiece for any gathering. First made in my kitchen during one sunny summer afternoon, it quickly became a family favorite, a moment of joy wrapped in every slice.

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

What makes this blueberry peach pie truly special is how it captures the essence of summer. One bite transports you to warm, sunlit days filled with laughter and bliss. Unlike store-bought versions, this pie is made with fresh, ripe fruit and a handmade crust, ensuring an unparalleled homemade flavor. It’s incredibly easy to whip up, and I promise you’ll be amazed at the deliciousness. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: You can whip this pie up in about an hour, plus baking time.
Irresistible Flavor: The sweet peaches and tart blueberries create a perfect harmony that will leave you wanting more.
Eye-Catching Appeal: The lattice crust makes it visually stunning, perfect for impressing guests.
Flexible Serving: Great for dessert, brunch, or even as a midday snack.
Diet-Friendly Options: This recipe can easily be adapted for gluten-free or dairy-free diets.

Ingredients You’ll Need

All-butter pie crust: This homemade crust is key for that flakiness and buttery flavor; use this recipe for two crusts—one for the bottom and one for the top.
6 cups peeled chopped peaches (around 950g): Fresh peaches provide natural sweetness; substitute with nectarines if needed.
1 and 1/2 cups fresh blueberries (210g): Blueberries add a burst of tartness; frozen blueberries can work, but they’ll be slightly softer.
3/4 cup granulated sugar (150g): This sweetener balances the tartness of the fruit; adjust based on fruit sweetness.
3 tablespoons cornstarch (23g): Acts as a thickener to prevent a soupy filling; you can substitute with tapioca starch.
2 tablespoons all-purpose flour (25g): Helps absorb juices from the fruit; whole wheat flour is a good alternative.
3/4 teaspoon ground cinnamon: This spice enhances flavors, adding warmth to the pie; nutmeg can be a nice switch.
1/8 teaspoon ground allspice: This adds a unique depth of flavor; you can omit it if allspice isn’t available.
1 tablespoon fresh lemon juice: Freshens the flavor and balances sweetness; bottled lemon juice can be used in a pinch.
1 tablespoon cold unsalted butter (14g): Dots of butter on top of the filling lend richness; you can skip this for a lighter option.
Egg wash (1 large egg beaten with 1 tablespoon milk): This gives the crust a beautiful golden-brown finish.
Optional coarse sugar for sprinkling: Adds a delightful crunch and sweetness to the crust.

How to Make Blueberry Peach Pie

Prepare the pie crust: Make your all-butter pie crust through step 5 of the recipe, keeping one disc in the fridge.
Prep the fruit: Peel the peaches and cut them into 1-inch chunks until you have about 6 cups (approximately 950g).
Mix the filling: In a large bowl, combine the peach chunks, 1 and 1/2 cups fresh blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, and 1 tablespoon fresh lemon juice. Stir until everything is well mixed and then set it in the refrigerator while you prepare your dough.
Preheat your 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 drips.
Roll out the bottom crust: On a floured surface, roll out one disc of chilled dough to a 12-inch diameter circle. Transfer this dough into a 9-inch round pie dish, ensuring it’s well-fitted.
Fill the crust: Using a slotted spoon, transfer the prepared fruit filling into the crust while reserving any juice for later. Leave the pie uncovered in the fridge as you reduce the juice.
Reduce the juice: Pour the reserved juice into a small saucepan and cook it over low heat, stirring until it thickens to an applesauce-like consistency, about 1–2 minutes. Let it cool for 5 minutes before pouring it over the filling; gently toss together.
Prepare the top crust: Roll out the second disc of dough into a circle of 12–15 inches. Cut into strips (about 1.25 inches wide) for a lattice crust. Weave the strips over and under one another to create a beautiful pattern.
Seal the edges: Trim any excess dough that extends beyond 1.5–2 inches from the edge. Fold the dough edges back over the lattice and crimp with a fork for a clean finish.
Egg wash & sugar sprinkles: Lightly brush the top of the lattice crust with the egg wash and sprinkle with coarse sugar for crunch.
Bake the pie: Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) while keeping the pie in the oven. Use a pie crust shield to protect the edges from over-browning. Continue baking until the filling bubbles, around 45–50 minutes. The internal temperature should reach about 200°F (93°C).
Cool before serving: Once baked, let the pie cool on a rack for at least 5 hours to allow the filling to set before slicing.

Storing & Reheating

Cover any leftovers tightly and store them in the refrigerator for up to 5 days. For longer storage, freeze slices in an airtight container for up to 3 months. To enjoy later, reheat slices in the oven at 350°F (175°C) for about 10–15 minutes until warmed through. Keep in mind that freezing may alter the texture slightly, but a quick reheat will refresh the flavors beautifully.

Chef’s Helpful Tips

If your filling seems too watery, add a bit more cornstarch during mixing to thicken it.
Always use cold butter for the dough to achieve that flaky texture; if everything is too warm, it can become tough.
For maximum flavor, let your pie sit overnight before slicing; the flavors meld beautifully!
You can make the pie crust ahead of time and freeze it; just ensure it’s well wrapped to avoid freezer burn.
If the edges are browning too fast while baking, cover them with foil to prevent burning.
Feel free to experiment with other fruits; blueberries can be swapped for blackberries or raspberries for a different twist.

Blueberry Peach Pie is not just a dessert; it’s an experience packed with flavors, textures, and delightful aromas that will perfuse your home. The medley of sweet peaches and tangy blueberries nestled beneath a flaky, homemade crust makes every bite a slice of heaven. I encourage you to embrace your inner pastry chef and have fun with it! Whether searching for a sweet treat to make for a gathering or a comforting dessert for a cozy night in, this pie is bound to impress. So, go ahead and dive into this baking adventure; your taste buds will thank you!

Recipe FAQs

Can I use frozen fruit instead of fresh?

Yes, you can use frozen peaches and blueberries in your pie. However, keep in mind that frozen fruit can release more moisture during baking, so consider adding an extra tablespoon of cornstarch to help thicken the filling.

How can I prevent a soggy crust?

To avoid a soggy crust, ensure your fruit filling isn’t too wet by properly mixing in cornstarch and allowing too much juice to escape. Pre-baking the bottom crust for about 10 minutes before adding the filling can also help keep it crisp.

Can I make this pie ahead of time?

Absolutely! You can prepare the pie a day in advance and store it in the refrigerator until it’s time to bake. Alternatively, you can assemble it and freeze it unbaked, then bake it straight from the freezer; just add a few extra minutes to your baking time.

What’s the best way to slice and serve the pie?

For the cleanest slices, allow the pie to cool for at least 5 hours. Use a sharp, non-serrated knife to slice through the crust and filling. Serving it warm with a scoop of vanilla ice cream is always a hit!

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Blueberry Peach Pie

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Author: Anna
Prep Time: 180 minutes
Cook Time: 65 minutes
Total Time: 4 hours 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

This Blueberry Peach Pie combines juicy peaches and fresh blueberries in a flaky, buttery crust. It’s an easy and delicious dessert that’s perfect for gatherings or a cozy night in.

Ingredients

Scale

1 all-butter pie crust (for bottom)
1 all-butter pie crust (for top)
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 as instructed in your recipe until step 5.
Peel the peaches and cut them into 1-inch chunks to get about 6 cups of peach chunks.
In a large bowl, combine peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Stir until well mixed and refrigerate the filling, uncovered.
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 any drippings.
On a floured surface, roll out one disc of dough into a circle about 12 inches in diameter. Place the rolled dough into a 9-inch pie dish, smoothing it against the bottom and sides.
Transfer the filling into the crust using a slotted spoon and reserve the juice for later. Refrigerate the pie while preparing the topping.
Pour the reserved juice into a small saucepan and cook on low heat until slightly thickened, about 1–2 minutes. Cool briefly, then pour over the fruit filling and toss gently to combine. Dot the filling with pieces of cold butter.
Remove the second disc of dough from the refrigerator and roll it out into a 12–15 inches wide circle. Cut strips for the lattice top and weave them over the filling. Trim excess dough and flute the edges as desired.
Brush the top crust with egg wash and sprinkle with coarse sugar if using.
Bake at 425°F for 20 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and bake for an additional 45–50 minutes until juices are bubbling and the internal temperature reaches about 200°F (93°C).
Remove the pie from the oven and let it cool on a rack for at least 5 hours before slicing to allow the filling to set.
Cover any leftovers tightly and store in the refrigerator for up to 5 days.

Notes

For a sweeter pie, you can increase the amount of sugar in the filling to taste.
Store leftovers tightly covered to keep the pie fresh for several days.
Feel free to mix in other fruits like raspberries for added flavor.