Blueberry Peach Pie is a delightful dessert that embodies the essence of summer. The combination of sweet, juicy peaches and tart blueberries, all encased in a flaky all-butter crust, creates an irresistible treat. With each slice, you experience the perfect balance of flavors and textures. As the pie bakes, your kitchen fills with a warm, inviting aroma that pulls everyone to the table, promising a delicious experience.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Blueberry Peach Pie
Storing & Reheating
Chef’s Helpful Tips
Blueberry Peach Pie

What truly sets this pie apart is not just the flavor but the memories it creates. I remember the first time I made it—plucking ripe peaches from the orchard and combining them with fresh blueberries from the farmer’s market. It was a fun afternoon that turned into a cherished family tradition. Whether you’re hosting a summer get-together or simply craving a piece of nostalgia, making this blueberry peach pie is a heartwarming endeavor you’ll want to repeat.

Why You’ll Love This Recipe

Simple & Quick: Easily make this pie in just over an hour, perfect for spontaneous cravings or planned gatherings.
Irresistible Flavor: The sweet peaches combine beautifully with tart blueberries, and the spices add warmth that invites you in for a second slice.
Eye-Catching Appeal: The stunning lattice crust makes this dessert impressive for any occasion—everyone will want to know your secret!
Flexible Serving: A slice pairs perfectly with a scoop of vanilla ice cream for dessert or can be enjoyed with coffee at brunch.
Diet-Friendly Options: Substitute cornstarch with arrowroot for a gluten-free version, and it can easily be made dairy-free by using vegan butter.

Ingredients You’ll Need

All-butter pie crust (makes 2 crusts): Fresh and flaky, this crust is the foundation of a great pie. For a homemade touch, try making it a day ahead!
6 cups peeled chopped peaches (about 950g): Aim for ripe, juicy peaches for the best flavor. If you can’t find fresh, frozen peaches work in a pinch—just thaw and drain excess moisture.
1 and 1/2 cups fresh blueberries: Look for plump berries to burst with flavor. If using frozen, don’t thaw; simply add them directly to the filling.
3/4 cup granulated sugar: Balances the tartness of the fruit; feel free to adjust based on your fruit’s sweetness.
3 tablespoons cornstarch: This thickens the filling, ensuring it isn’t runny. You can swap with flour if needed.
2 tablespoons all-purpose flour: A little additional thickener; helps absorb the juices released by the fruit.
3/4 teaspoon ground cinnamon: Adds warmth and depth to the filling, enhancing the natural flavors of the fruit.
1/8 teaspoon ground allspice: Just a hint brings a lovely warmth; don’t skip this spice as it ties the flavors together.
1 tablespoon fresh lemon juice: Brightens the pie’s flavors and balances the sweetness.
1 tablespoon cold unsalted butter, cut into small cubes: Dotting the filling with butter adds richness and depth of flavor.
Egg wash: 1 large egg beaten with 1 tablespoon milk gives the crust a beautiful golden brown finish.
Optional coarse sugar for sprinkling: A little sprinkle of sugar creates a delightful crunch on the crust’s surface.

How to Make Blueberry Peach Pie

Prepare the Pie Crust: Follow your favorite all-butter pie crust recipe through step 5, ensuring you have two chilled discs of dough ready to roll.
Prepare the Fruit Filling: Peel the ripe peaches and cut them into 1-inch chunks, yielding about 6 cups. In a large bowl, combine the peach chunks with 1 and 1/2 cups of fresh blueberries. Add 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, and 1 tablespoon fresh lemon juice. Gently toss until the fruits and dry ingredients are well-distributed. Set the filling aside in the fridge while working on the crust.
Preheat the Oven: Adjust your oven rack to the lower third position and preheat to 425°F (218°C). Placing a baking sheet on the bottom rack catches any juices that may bubble over.
Roll Out the Bottom Crust: On a floured surface, roll out one disc of chilled dough until it forms a circle about 12 inches in diameter. Carefully transfer it into a 9-inch round pie dish, ensuring it fits snugly without tearing.
Transfer the Filling: Use a slotted spoon to spoon the filling into the prepared crust, leaving the juices behind. Refrigerate the pie crust while reducing the leftover juices.
Reduce the Juices: Pour the reserved fruit juices into a small saucepan. Over low heat, cook while stirring until it thickens to a sauce-like consistency, about 1-2 minutes. Allow it to cool for about 5 minutes, then carefully pour it over the fruit filling. Gently toss to mix.
Prepare the Top Crust: Remove the second disc of dough from the fridge and roll it into a circle, roughly 12–15 inches in diameter. Cut strips of dough (about 1.25 inches wide) with a pastry wheel, knife, or pizza cutter. Create a lattice pattern by weaving the strips over and under one another. Trim excess dough, then fold the edges back over and flutes with a fork to form a neat rim.
Brush and Sprinkle: Lightly brush the top crust with the egg wash mixture, then sprinkle with coarse sugar if desired to enhance its beauty and crunch.
Bake the Pie: Bake at 425°F for 20 minutes. After 20 minutes, reduce the temperature to 375°F (190°C) without opening the oven door. To shield the crust edges from browning too quickly, place a pie crust shield around the edges. Continue baking until the filling bubbles, about 45-50 more minutes; internal temperature should reach around 200°F (93°C).
Cool the Pie: Once perfectly baked, remove the pie from the oven and place it on a cooling rack. Let it cool for at least 5 hours before slicing. This cooling time allows the filling to set properly.
Serve and Enjoy: Slice the pie and serve with a scoop of vanilla ice cream or enjoy on its own. Store any leftovers tightly covered in the refrigerator for up to 5 days.

Storing & Reheating

To store your blueberry peach pie, keep it covered at room temperature for a day. For longer storage, refrigerate it in an airtight container for up to 5 days. You can also freeze the pie for up to 3 months; wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, reheat slices for about 15-20 minutes at 350°F (175°C) to refresh the crust. Note that while the flavors will still be delightful, reheating may change the texture slightly, so try to enjoy it fresh whenever possible.

Chef’s Helpful Tips

Prevent Sogginess: Use cold ingredients for the crust and avoid letting the fruit sit too long before baking to prevent a soggy bottom.
Choose the Right Peaches: Always opt for ripe, juicy peaches; they provide the best flavor.
Watch the Baking Time: Every oven is different; keep an eye out for bubbling juices and a golden crust to indicate doneness.
Adjust Sugar to taste: Depending on the ripeness of your fruits, you may want to lessen or increase the amount of sugar.
Pie Shield Tip: If you don’t have a pie shield, make one with aluminum foil to protect the crust from over-browning.

Recipe FAQs

Can I use frozen fruit for this pie?

Absolutely! Frozen peaches and blueberries are great substitutes. Just add them straight into the filling without thawing to prevent excess moisture.

How can I tell when the pie is done cooking?

Look for bubbling juices throughout the pie, especially in the center. An internal temperature of around 200°F (93°C) will indicate it’s ready.

Can I make this pie ahead of time?

Yes! You can prepare the filling and crust a day in advance. Just keep them covered separately in the refrigerator, then assemble and bake when ready to serve.

What’s the best way to serve leftover pie?

Leftover blueberry peach pie is delicious chilled or warmed up. Serve it plain or with ice cream for a quick dessert; just remember to reheat gently for the best experience.

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Blueberry Peach Pie

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Author: Peter
Prep Time: 180 minutes
Cook Time: 65 minutes
Total Time: 4 hours 5 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Blueberry Peach Pie shines with its combination of sweet peaches and blueberries, creating a perfect dessert for gatherings and celebrations. Its straightforward preparation makes it suitable for bakers of all levels. Fresh fruits and a buttery crust come together to deliver a comforting, tasty treat.

Ingredients

Scale

1 all-butter pie crust (enough for bottom and 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 your recipe until step 5.
Peel and chop the peaches into 1-inch pieces, yielding about 6 cups or 950g.
In a mixing bowl, combine the peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice until well mixed. Refrigerate the filling while you prepare the crust.
Preheat the oven to 425°F (218°C) and adjust the oven rack to the lower third. Place a baking sheet on the lower rack.
Roll out one disc of chilled dough on a floured surface until you reach a circle about 12 inches wide. Fit it into a 9-inch pie dish, smoothing with your fingers.
Using a slotted spoon, fill the crust with the fruit mixture and reserve any excess juice in the bowl. Chill the pie, uncovered, while you reduce the excess juice.
Cook the reserved juice in a small saucepan over low heat, stirring until it thickens, about 1-2 minutes. Allow it to cool before pouring it over the fruit filling. Dot with cold butter.
Roll out the second disc of dough into a circle about 12-15 inches wide. Cut strips of dough for weaving a lattice crust, placing them in an over-under pattern over the pie filling. Trim and seal the edges of the crust to form a smooth rim.
Brush the top crust lightly with the egg wash and sprinkle with coarse sugar, if desired.
Bake at 425°F for 20 minutes, then reduce the temperature to 375°F (190°C) without removing the pie from the oven. Use a pie crust shield and continue baking until juices are bubbling, approximately 45-50 minutes.
After baking, transfer the pie to a cooling rack and let it rest for at least 5 hours before slicing to ensure the filling sets properly.
Store any leftovers tightly covered in the refrigerator for up to 5 days.

Notes

Allow the pie to cool completely before slicing to avoid a runny filling.
The lattice top can be made with any design you prefer—get creative!
For a sweeter filling, adjust the sugar according to your taste.