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Blueberry-Peach-Pie-Recipe

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

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

Instructions

  1. Prepare the pie crust according to your recipe until step 5.
  2. Peel and chop the peaches into 1-inch pieces, yielding about 6 cups or 950g.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar, if desired.
  10. 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.
  11. 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.
  12. 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.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 50mg

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Find it online: https://weeknightflavor.com/blueberry-peach-pie/