Description

This Blueberry Peach Pie combines sweet peaches and juicy blueberries for a scrumptious dessert. It’s simple to make, perfect for gatherings, and sure to please everyone with its delicious flavors and flakey all-butter crust.

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 recipe through step 5.
Peel and chop the peaches into 1-inch chunks to yield about 6 cups or 950g.
Combine the peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice in a large bowl. Refrigerate the filling while rolling out the dough.
Preheat the oven to 425°F (218°C) and place a baking sheet on the lower rack to catch drips.
Roll one disc of dough on a floured surface to a 12-inch circle and fit it into a 9-inch pie dish, smoothing it down.
Use a slotted spoon to fill the crust with the fruit mixture, reserving the juice. Refrigerate the pie while reducing the juice.
Simmer the reserved juice in a saucepan over low heat until slightly thickened, about 1-2 minutes. Cool and pour it over the filling, gently mixing.
Roll out the second disc of dough and cut it into strips. Weave them over the filling to create a lattice top. Crimp the edges to seal.
Brush the crust with 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 bake for an additional 45-50 minutes until bubbling.
Cool the pie on a rack for at least 5 hours before slicing.

Notes

For a more flavorful pie, choose ripe, juicy peaches.
Refrigerate leftovers tightly covered for up to 5 days.
If the pie crust edges brown too quickly, cover with foil.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 3g
Cholesterol: 70mg