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Blueberry-Peach-Pie-Recipe

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

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

Instructions

  1. Prepare the pie crust as instructed in your recipe until step 5.
  2. Peel the peaches and cut them into 1-inch chunks to get about 6 cups of peach chunks.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the filling into the crust using a slotted spoon and reserve the juice for later. Refrigerate the pie while preparing the topping.
  7. 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.
  8. 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.
  9. Brush the top crust with egg wash and sprinkle with coarse sugar if using.
  10. 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).
  11. 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.
  12. 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.

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 40mg

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Find it online: https://cakebakingtips.com/blueberry-peach-pie/