Description

Our Blueberry Peach Pie combines the sweetness of fresh peaches and blueberries in a flaky all-butter crust. It’s simple to prepare, making it an ideal choice for gatherings or a comforting dessert at home.

Ingredients

Scale

1 all-butter pie crust (for bottom)
1 all-butter pie crust (for top)
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 according to steps 1-5 of the recipe.
Peel and chop the peaches into 1-inch chunks, yielding about 6 cups.
Combine the peaches, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice in a large bowl. Mix thoroughly and refrigerate the filling.
Preheat the oven to 425°F (218°C) and place a baking sheet in the bottom rack to catch any drips.
Roll out one pie dough disk on a floured surface to about 12 inches in diameter, then place it in a 9-inch pie dish, smoothing the edges.
Use a slotted spoon to fill the crust with the fruit mixture, reserving the juice in the bowl.
Reduce the reserved juice in a saucepan over low heat until thickened, then mix with the filling, dot with cold butter, and refrigerate.
Roll out the second dough disk into a circle of 12-15 inches. Cut it into strips for a lattice top and weave them over the filling, sealing the edges neatly.
Brush the top crust with the egg wash and sprinkle with sugar if desired.
Bake for 20 minutes at 425°F, then reduce the oven temperature to 375°F and continue baking for 45-50 minutes until juices are bubbling.
Allow the pie to cool for at least 5 hours before slicing for best results; this will prevent a soupy filling.

Notes

Cool the pie completely before slicing to achieve neat slices.
Leftover pie can be stored tightly covered in the refrigerator for up to 5 days.
Consider using fresh, ripe peaches for the best flavor.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg