Irresistibly Juicy Blueberry Peach Pie Recipe to Love
This Blueberry Peach Pie embodies the perfect blend of juicy peaches and tangy blueberries, promising a delightful and comforting dessert.
Equipment
- mixing bowl
- pie dish
- small saucepan
- Rolling Pin
Ingredients
For the Filling
- ¾ cup granulated sugar helps balance the sweetness of the fruit
- 8 chunks firm yellow peaches choose ripe but not overripe for the best texture
- ½ cup blueberries fresh or frozen, these provide a burst of tangy flavor
- 3 tablespoons cornstarch thickens the filling, keeping the pie from being too runny
- 3 tablespoons all-purpose flour aids in thickening while giving structure to the filling
- 1 tablespoon lemon juice enhances the fruity flavors and adds brightness
- 1 teaspoon ground cinnamon adds warmth and compliments the fruit beautifully
- ¼ teaspoon allspice a touch of this warm spice gives the pie a cozy aroma
- 1 tablespoon butter for dotting the filling, adds richness and flavor
For the Crust
- 1 recipe all-butter pie crust essential for that flaky, buttery finish on your pie
- 1 each egg used for the wash to create a beautiful golden-brown crust
Instructions
Step‑by‑Step Instructions
- Prepare the pie crust: Chill the all-butter pie crust for at least 2 hours, then roll it out to about ⅛-inch thick and press it into a pie dish.
- Mix the dry ingredients: Combine granulated sugar, cornstarch, all-purpose flour, ground cinnamon, and allspice in a mixing bowl.
- Prepare the fruit filling: Add peach chunks, blueberries, and lemon juice to the dry mixture and toss gently until well-coated.
- Fill the pie crust: Roll out remaining dough for a lattice topping, transfer the fruit filling into the lined crust using a slotted spoon.
- Thicken the reserved juices: Heat the reserved fruit juices in a saucepan for 1-2 minutes until slightly thickened, then cool before mixing back with the fruit.
- Assemble and dot with butter: Pour the thickened fruit filling into the crust and dot with butter for added richness.
- Create the lattice topping: Roll out remaining crust, cut into strips, and weave over the filling, then trim excess dough.
- Brush and crimp the edges: Crimp edges for a tight seal, brush with egg wash, and sprinkle with coarse sugar.
- Preheat and bake: Preheat oven to 375°F and bake for 45-50 minutes until filling bubbles and crust is golden brown.
- Cool before slicing: Allow pie to cool at room temperature completely before slicing.
Notes
For best results, use firm, ripe peaches and fresh blueberries. Chill pie crust for a flaky texture and avoid a runny filling by properly thickening juices.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 7mgCalcium: 10mgIron: 1mg
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