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Blueberry-Peach-Pie-Recipe

Blueberry Peach Pie

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  • Author: Julia
  • Prep Time: 180 minutes (3 hours)
  • Cook Time: 65 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Peach Pie is a delicious dessert bursting with fresh flavors from juicy peaches and succulent blueberries. It’s easy to make with a buttery crust, making it an irresistible choice for gatherings or a cozy night at home. Enjoy a slice of this homemade delight!

Ingredients

Scale
  • 1 all-butter pie crust (for bottom)
  • 1 all-butter pie crust (for top)
  • 6 cups peeled chopped peaches (around 950g)
  • 1 and 1/2 cups fresh blueberries (210g)
  • 3/4 cup granulated sugar (150g)
  • 3 tablespoons cornstarch (23g)
  • 2 tablespoons all-purpose flour (25g)
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 tablespoon cold unsalted butter (14g), cut into small cubes
  • 1 large egg beaten with 1 tablespoon milk (for egg wash)
  • Optional: coarse sugar for sprinkling on crust

Instructions

  1. Prepare the pie crust as per the recipe instructions until step 5.
  2. Peel the peaches and cut them into 1-inch chunks to accumulate around 6 cups (950g).
  3. In a large bowl, combine peaches, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Stir until thoroughly mixed, then refrigerate while preparing the dough.
  4. Preheat the oven to 425°F (218°C), placing a baking sheet on the lower rack to catch juices.
  5. Roll out one disc of chilled dough on a floured surface until 12 inches in diameter, then place it into a 9-inch pie dish, smoothing it down with fingers.
  6. Use a slotted spoon to transfer the filling into the crust, reserving the excess juices in a bowl.
  7. In a small saucepan, cook the reserved juice over low heat until reduced to a thick consistency, about 1-2 minutes. Cool for 5 minutes, then pour over the filling and toss gently. Dot with cold butter and refrigerate the pie while preparing the top crust.
  8. Roll out the second disc of dough into a 12-15 inch circle, then cut strips for a lattice design. Weave the strips over and under each other, sealing the edges with a fork or your fingers.
  9. Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
  10. Bake at 425°F for 20 minutes, then reduce to 375°F (190°C) without removing the pie. Bake for an additional 45-50 minutes until bubbling. Cover the pie loosely with foil if it browns too quickly.
  11. Allow the pie to cool on a rack for at least 5 hours before slicing, to ensure the filling sets properly. Store leftovers in the refrigerator for up to 5 days.

Notes

Make sure to cool the pie completely before slicing to prevent a watery filling.
Feel free to adjust the sugar level based on the sweetness of the peaches.
For a decorative touch, you can weave the top crust in various patterns.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg

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