Blueberry Peach Pie is a delightful marriage of sweet and tangy, featuring luscious peaches and plump blueberries nestled within a flaky, buttery crust. Each bite offers a comforting blend of textures and flavors that dance on your palate, with the fruit’s natural sweetness balancing perfectly with hints of cinnamon and lemon. Whether it’s summer or early fall, this pie is an invitation to gather around the table with loved ones and savor the sweetness of seasonal fruits.

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

I first encountered this magical combination during a family reunion where my aunt brought her famous blueberry peach pie. I was immediately taken by the juicy filling and perfect crust, prompting me to request the recipe. It’s become a cherished dish in my home, perfect for everything from celebratory gatherings to quiet evenings. Why settle for store-bought when you can create this homemade masterpiece, filled with the freshest fruits and a dash of love? I can’t wait for you to try this!

Why You’ll Love This Recipe

Simple & Quick: This pie may look impressive, but it’s surprisingly easy to make, taking just under an hour of prep time.
Irresistible Flavor: The combination of sweet peaches, juicy blueberries, and warm spices creates a flavor explosion that’s hard to resist.
Eye-Catching Appeal: The lattice crust is not just delicious; it’s a showstopper that will impress your friends and family.
Flexible Serving: Whether as a dessert after dinner, a delicious breakfast treat, or a snack during the day, this pie suits any occasion.
Diet-Friendly Options: With a few tweaks, you can make it gluten-free or use alternative sweeteners if preferred.

Ingredients You’ll Need

All-butter pie crust: This recipe makes two crusts—one for the bottom and one for the top, ensuring a flaky texture.
6 cups peeled chopped peaches (about 950g): Fresh, ripe peaches are best for their sweet, juicy flavor. You can substitute with canned peaches if needed, but fresh is ideal.
1 and 1/2 cups fresh blueberries (210g): Look for ripe blueberries; they should be plump and fragrant. Frozen blueberries can work but may alter the texture a bit.
3/4 cup granulated sugar (150g): This sweetens the filling. Adjust based on the sweetness of your fruits.
3 tablespoons cornstarch (23g): Helps thicken the filling so it’s not runny.
2 tablespoons all-purpose flour (25g): A bit of flour pairs with cornstarch for the perfect filling consistency.
3/4 teaspoon ground cinnamon: Adds a warm note that complements the fruits beautifully.
1/8 teaspoon ground allspice: Just a pinch for an extra layer of flavor.
1 tablespoon fresh lemon juice: Brightens the dish and enhances the natural flavors.
1 tablespoon cold unsalted butter (14g): Dots of butter add richness.
Egg wash: 1 large egg beaten with 1 tablespoon milk for a golden crust.
Optional coarse sugar: Sprinkling this on the crust before baking adds a lovely crunch.

How to Make Blueberry Peach Pie

Prepare the Pie Crust: Begin by making your pie crust according to your favorite recipe or use a store-bought version. Roll out one disc of chilled dough and place it into a 9-inch pie dish, ensuring it fits smoothly.
Prepare the Fruit Filling: Peel and chop 6 cups of peaches into 1-inch chunks. In a large bowl, combine the peach chunks with 1 and 1/2 cups fresh blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons flour, 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, and 1 tablespoon fresh lemon juice. Mix everything together until well combined and set aside to chill in the refrigerator.
Preheat the Oven: Adjust your oven rack to the lower third position and preheat to 425°F (218°C). To catch any drips, place a baking sheet on the bottom rack.
Assemble the Bottom Crust: On a floured surface, roll out the dough into a 12-inch circle and place in your pie dish. Use your fingers to tuck it in, smoothing it out.
Transfer the Filling: Using a slotted spoon, fill the pie crust with the fruit mixture, allowing the juice to stay in the bowl for now. Refrigerate the pie while you prepare the juice reduction.
Reduce the Juice: Pour the leftover juice into a small saucepan and cook over low heat, stirring for about 1-2 minutes until it thickens slightly like applesauce. Allow it to cool for 5 minutes before pouring it over the filling. Gently toss the fruits together.
Dot with Butter and Chill: Scatter small cubes of cold butter atop the filling, then return the pie to the refrigerator while you prepare the top crust.
Prepare the Lattice Top: Roll out the second disc of dough into a circle about 12-15 inches in diameter. Cut it into 1.25-inch-wide strips. Weave the strips over and under each other to create a lattice pattern on top of the pie. Trim any excess dough and fold the edges up to create a neat rim; flute or crimp the edges with a fork.
Add the Egg Wash: Lightly brush the top crust with the egg wash and sprinkle with coarse sugar for a nice finish.
Bake the Pie: Place the pie in the oven at 425°F for 20 minutes. After 20 minutes, reduce the temperature to 375°F (190°C) while keeping the pie in the oven. Use a pie crust shield to prevent over-browning and bake for an additional 45-50 minutes, until the juices are bubbling and the crust is golden. The internal temperature should reach about 200°F (93°C) for the filling to be perfectly set.
Cool Before Serving: Once baked, remove the pie from the oven and allow it to cool on a rack for at least 5 hours before slicing. This is crucial, as cutting into a warm pie will result in a messy filling.
Store Leftovers: If you have any leftovers (which is rare!), cover them tightly and store in the refrigerator for up to 5 days.

Storing & Reheating

To store your pie, cover it with plastic wrap or a pie dome and keep it in the refrigerator for up to 5 days. If you want to extend its life, freeze slices wrapped in plastic wrap and then placed in a freezer-safe container for up to 3 months. When you’re ready to enjoy your pie, reheat it in a 350°F (175°C) oven for about 15-20 minutes until warmed through. Just keep in mind that the texture may change slightly after freezing, but a quick reheat will refresh the flavors beautifully.

Chef’s Helpful Tips

Avoid a soggy bottom: To prevent the bottom crust from becoming soggy, bake the pie on a pre-heated baking sheet.
Cold ingredients: For a flaky crust, ensure your butter is cold right before use.
Chill when necessary: If the dough gets warm while you’re working with it, pop it back into the fridge for a few minutes.
Check for browning: If the edges of your crust brown too quickly, use strips of foil to shield them.
Fruits in season: For the best flavor, use seasonal fruits; ripe fruits will yield the sweetest results.
Experiment: Feel free to blend different berries or fruits based on what’s available, and adjust the sugar according to taste.

Blueberry Peach Pie is not just a dessert; it’s an experience filled with cherished memories and delightful flavors. The next time you find yourself craving something sweet, gather your ingredients and whip up this delicious pie that’s sure to bring smiles. Whether you serve it warm with a scoop of vanilla ice cream or cool with a dollop of whipped cream, each bite will transport you to a sunny orchard filled with ripe, juicy fruit. Enjoy the fruits of your labor and happy baking!

Recipe FAQs

Can I use frozen fruit for this pie?

Absolutely! Frozen blueberries and peaches can be used, but remember to adjust the sugar since frozen fruit can be sweeter. Additionally, you might need to increase the thickening agents slightly, so the filling doesn’t become runny.

How can I tell when the pie is done baking?

You’ll know it’s done when the juices are bubbling around the edges and the center. The crust should be golden brown, and if you have a thermometer, aim for an internal temperature of 200°F (93°C) in the filling.

What can I substitute for cornstarch?

If you don’t have cornstarch on hand, you can use tapioca starch or even arrowroot powder as thickening alternatives. Both will yield similar results in terms of consistency.

How should I serve Blueberry Peach Pie?

This pie shines best when served at room temperature or slightly warmed up. Pair it with a scoop of vanilla ice cream or a generous dollop of whipped cream for an extra treat!

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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: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Blueberry Peach Pie offers a delightful blend of sweet peaches and juicy blueberries, wrapped in a flaky crust. It’s an easy-to-make dessert that’s perfect for any occasion and guaranteed to impress!

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

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Instructions

Prepare the pie crust as per your recipe instructions up to step 5.
Peel and cut the peaches into 1-inch chunks to measure about 6 cups, which is approximately 950g.
In a large bowl, combine the peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Mix until everything is evenly coated, then set aside in the refrigerator while rolling out the dough.
Preheat your oven to 425°F (218°C) and place a baking sheet on the lower rack to catch spills.
On a floured surface, roll out one disc of chilled dough to a circle about 12 inches in diameter and fit it into a 9-inch pie dish, smoothing the edges.
Transfer the fruit filling into the crust using a slotted spoon, reserving any juice. Chill the pie while reducing the juice.
In a small saucepan, cook the reserved juice over low heat until it thickens slightly, about 1–2 minutes. Cool, then pour over the fruit filling and gently mix. Dot the butter over the top and chill the pie again while preparing the top crust.
Roll out the second disc of chilled pie dough into a circle of 12–15 inches. Cut the dough into strips for weaving. Weave the strips over and under one another to create a lattice top, trimming any excess dough and sealing the edges.
Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
Bake the pie at 425°F for 20 minutes, then reduce the temperature to 375°F (190°C), covering the edges with a pie shield if needed. Bake for an additional 45–50 minutes until the juices are bubbling and the filling is set.
Allow the pie to cool for at least 5 hours before slicing to ensure the filling firms up. Store leftovers in the refrigerator for up to 5 days.

Notes

To prevent over-browning, use a pie crust shield or tent foil over the pie while baking.
For a twist, add a pinch of nutmeg to the filling for extra warmth!
Make sure to let the pie cool sufficiently before slicing for better structure.