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.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg