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Blueberry Peach Pie

Irresistibly Juicy Blueberry Peach Pie for Sweet Moments

Experience the delightful flavors of Blueberry Peach Pie, combining sweet peaches and tart blueberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 280 kcal

Equipment

  • pie dish
  • mixing bowl
  • Saucepan
  • Pastry brush
  • Rolling Pin

Ingredients
  

Filling

  • 1 cup Granulated sugar helps balance the tartness of the blueberries
  • 4 medium Fresh yellow peaches the star of the pie
  • 2 cups Fresh blueberries adds a burst of tangy flavor
  • 2 tablespoons Cornstarch thickens the filling
  • 2 tablespoons All-purpose flour complements the cornstarch
  • 2 tablespoons Lemon juice brightens the overall flavor
  • 1 teaspoon Lemon zest infuses the pie with additional citrus notes
  • 1 teaspoon Ground cinnamon adds warmth and depth
  • ¼ teaspoon Ground allspice brings a cozy warmth

Egg Wash

  • 1 large Egg creates a beautiful golden-brown crust
  • 1 tablespoon Milk helps achieve shine and richness

Crust

  • 1 recipe All-butter pie crust or use a store-bought crust

Instructions
 

Step-by-Step Instructions for Blueberry Peach Pie

  • Preheat your oven to 375°F (190°C). In a large mixing bowl, combine granulated sugar, cornstarch, all-purpose flour, lemon juice, lemon zest, ground cinnamon, ground allspice, chopped peaches, and fresh blueberries. Gently mix until well coated, then set aside.
  • On a lightly floured surface, roll out your all-butter pie crust to ⅛ inch thick. Transfer into your pie dish, trimming any excess dough hanging over the edges.
  • Use a slotted spoon to transfer the filling into your pie crust, leaving behind excess juice to prevent sogginess. Arrange the fruits evenly.
  • Pour the leftover fruit juice into a saucepan and heat on low for 1-2 minutes until it thickens slightly. Cool and drizzle it back over the pie filling.
  • Roll out remaining dough for a lattice top or cover with another layer. Seal edges well to prevent filling from escaping.
  • Whisk together the egg and milk for the egg wash. Brush it over the top crust and edges. Optionally, sprinkle with coarse sugar.
  • Bake in the preheated oven for 45-50 minutes until the filling bubbles and crust is golden. Cover edges with foil if they darken too quickly.
  • Once baked, remove from oven and cool on a wire rack to let filling set. Serve when completely cooled.

Notes

Use ripe, fresh peaches and blueberries for the best flavor and texture. Drain excess juice before filling the crust. Allow pie to cool completely for easier slicing.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg
Keyword Blueberry Peach Pie, family dessert, fruit pie, homemade dessert, pie recipe, summer recipe
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