Name: Blueberry Peach Pie
Prep time: 3 h
Cook time: 1 h 5 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1 all-butter pie crust; 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

Jump to Recipe · Leave a Review

Blueberry Peach Pie is a delightful blend of floral, juicy peaches and sweet, tangy blueberries, encased in a buttery, flaky crust. This classic American dessert captures the essence of summer with every slice; just imagine a warm, golden pie cooling on your kitchen counter, filling the room with an irresistible aroma. Whether you serve it with a scoop of vanilla ice cream or enjoy it plain, this pie is the epitome of comfort food, perfect for family gatherings, barbecues, or simply satisfying a sweet tooth.

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

When I first made this pie, I was on a mission to use the fresh peaches I had picked up at the local farmer’s market. Their sweetness paired so perfectly with blueberries, creating a harmonious balance of flavors that made me rethink everything I knew about fruit pies. This Blueberry Peach Pie is not just a dessert; it’s a celebration of seasonal fruits and the simple joy of home baking. I can’t wait for you to try it because I know you’re going to love every bite!

Why You’ll Love This Recipe

Simple & Quick: This recipe can be prepped and baked in about 2 hours, with minimal fuss.
Irresistible Flavor: The combination of ripe peaches and blueberries creates a sweet, tangy filling that bursts with flavor.
Eye-Catching Appeal: The lattice crust looks impressive, making it the perfect centerpiece for gatherings.
Flexible Serving: Ideal for dessert at family picnics, coffee breaks, or even breakfast with a cup of coffee.
Diet-Friendly Options: You can easily adapt the recipe to be gluten-free or vegan by using appropriate substitutes.

Ingredients You’ll Need

All-butter pie crust: This recipe makes two crusts, one for the bottom and one for the top, ensuring a deliciously flaky base. You can always use store-bought for convenience, but homemade is highly recommended for the best taste.
6 cups peeled chopped peaches (around 950g): Fresh, ripe peaches are essential for the natural sweetness. If they’re not in season, frozen peaches work well too.
1 and 1/2 cups fresh blueberries (210g): These little bursts of flavor add a tart sweetness to the pie. Frozen blueberries can be used; just ensure they’re thawed and drained.
3/4 cup granulated sugar (150g): This sweetener balances the tartness of the fruit. You can reduce the quantity slightly if your peaches are very sweet.
3 tablespoons cornstarch (23g): This ingredient thickens the juices from the fruit, ensuring a perfect filling consistency.
2 tablespoons all-purpose flour (25g): Alongside cornstarch, the flour helps give structure to the filling.
3/4 teaspoon ground cinnamon: Adds a warm, comforting spice that complements the fruit beautifully.
1/8 teaspoon ground allspice: It enhances the aromatic flavor; feel free to skip if you don’t have it on hand but considers incorporating nutmeg for a similar effect.
1 tablespoon fresh lemon juice (15ml): A splash of acidity brings brightness and enhances the overall flavor of the filling.
1 tablespoon cold unsalted butter (14g): Distributing small cubes over the filling helps create a rich flavor as it bakes.
Egg wash: To achieve a beautiful golden crust, beat 1 large egg with 1 tablespoon milk.
Optional coarse sugar: Use this for sprinkling over the top crust for that touch of sparkle and extra sweetness.

How to Make Blueberry Peach Pie

Prepare the pie crust: Begin with your all-butter pie crust, preparing it through step 5 of your recipe, or roll out store-bought crusts if you’re short on time.
Chop the peaches: Carefully peel and chop the peaches into 1-inch chunks until you have about 6 cups, weighing approximately 950g.
Mix the filling: In a large bowl, combine the peach chunks, blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons flour, 3/4 teaspoon cinnamon, 1/8 teaspoon allspice, and 1 tablespoon lemon juice. Stir until well mixed, then let the filling chill in the refrigerator while you prepare the crust.
Preheat the oven: Adjust the oven rack to the lower third position and preheat your oven to 425°F (218°C). Place a baking sheet on the bottom rack to catch any juices that bubble over as the pie bakes.
Roll out the bottom crust: On a floured surface, roll out one of your discs of chilled dough to about a 12-inch circle. Transfer this dough to a 9-inch round pie dish, pressing it gently into the pan.
Fill the crust: Use a slotted spoon to scoop the filling into the pie crust, leaving the juices in the bowl. Place the filled pie back in the refrigerator while reducing the leftover juice.
Reduce the juices: Pour the remaining fruit juices into a small saucepan and cook over low heat, stirring until it thickens to an applesauce-like consistency, about 1–2 minutes. After cooling for 5 minutes, pour this over the filling and gently mix it in. Dot the mixture with small cubes of cold butter.
Prepare the top crust: Roll out the second disc of dough to around 12–15 inches. Cut strips about 1.25 inches wide using a pastry wheel or sharp knife. Weave these strips over the filling to form a lattice pattern, trimming any excess dough from the edges before fluting or crimping the edges with a fork.
Egg wash and sugar topping: Brush the top crust with the egg wash and sprinkle coarse sugar on top, giving it a lovely finish.
Bake the pie: Bake the pie in the preheated oven at 425°F for 20 minutes. Then lower the temperature to 375°F (190°C). Use a pie crust shield to protect the edges from browning too fast. Continue to bake until the filling is bubbly and the crust is golden, about 45–50 additional minutes.
Cool the pie: Once baked, remove the pie from the oven and let it cool on a cooling rack for at least 5 hours. Slice and enjoy the fruits of your labor!
Store leftovers: If you have any leftovers, cover them tightly and store in the refrigerator for up to 5 days.

Storing & Reheating

For short-term storage, keep the pie at room temperature for a few hours, but once it’s cooled down, it’s best to refrigerate it to keep it fresh for up to 5 days. Use an airtight container or cover it with plastic wrap. If you need to store it longer, you can freeze the pie for up to 3 months; be sure to wrap it well in plastic wrap followed by aluminum foil. When you’re ready to enjoy it again, reheat the pie in a preheated oven at 350°F (175°C) for about 20 minutes. Note that the texture of the crust may soften a bit after freezing, but refreshing it in the oven brings back some of that flaky goodness.

Chef’s Helpful Tips

Avoid overmixing the fruit filling; too much handling can break down the blueberries and peaches.
Make sure your butter is really cold when adding it to the filling; this helps get that flaky crust texture later on.
If the pie crust starts browning too quickly during baking, cover the edges with foil instead of using a shield if you don’t have one.
Cool the pie completely before slicing; this allows the filling to set properly, and prevents a runny mess.
Consider adding a teaspoon of vanilla extract to the filling for an extra layer of flavor.

If you enjoy the classic combination of blueberry and peach, this pie is bound to become a staple in your home. It’s a beautiful dessert perfect for sharing, and the satisfaction of making it from scratch is truly rewarding. Feel free to experiment with the recipe by adding other fruits or spices.

Recipe FAQs

Can I use frozen fruit for this recipe?

Absolutely! Just make sure to thaw and drain the blueberries and peaches before using them in the filling. Using frozen fruit may result in a slightly softer texture but still delicious.

How do I prevent a soggy bottom crust?

To avoid a soggy crust, ensure that you bake the pie for the recommended time until the filling is bubbling. Additionally, using a thickener like cornstarch will help absorb excess juices, weight the bottom crust slightly, or par-bake it with no filling for 5–10 minutes before adding the fruit.

Can I make this pie ahead of time?

Yes! You can prepare the pie a day in advance. Just keep it covered in the refrigerator until you’re ready to bake it. If you want to freeze it, assemble the pie but do not bake it; wrap it well and freeze for up to 3 months.

How do I know when the pie is done?

The pie is done when the juices are bubbling throughout, even in the center, and the top is golden brown. If you’re unsure, an instant-read thermometer should show around 200°F (93°C) at the filling’s center. Enjoy your baking!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Blueberry Peach Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This Blueberry Peach Pie offers an irresistible blend of sweet peaches and blueberries encased in a flaky crust. With simple preparation and fresh ingredients, it’s ideal for gatherings or a comforting treat at home.

Ingredients

Scale

1 all-butter pie crust
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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the pie crust as instructed in the recipe through step 5.
Peel and chop the peaches into 1-inch pieces, yielding around 6 cups or 950g.
In a large bowl, combine peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice—mix well. Refrigerate the filling while preparing the crust.
Preheat the oven to 425°F (218°C), adjusting the rack to the lower third position, and place a baking sheet on the bottom to catch drips.
Roll out one disc of the chilled dough on a floured surface until a circle of 12 inches in diameter forms, then place it in a 9-inch pie dish, smoothing the edges.
Using a slotted spoon, fill the crust with the fruit mixture and reserve the juice in the bowl. Refrigerate the pie while reducing the juice.
Pour the reserved juice into a small saucepan and simmer over low heat until slightly thickened, about 1-2 minutes. Cool slightly and pour over the filling. Dot with the cold butter and refrigerate while preparing the top crust.
Roll out the second disc of dough to a circle of approximately 12-15 inches. Cut strips from the dough to create a lattice design on top of the pie, sealing the edges neatly.
Brush the lattice with egg wash and sprinkle with coarse sugar if desired.
Bake for 20 minutes at 425°F, then reduce the temperature to 375°F (190°C) and continue baking for an additional 45-50 minutes, checking for bubbling juices.
Once baked, cool the pie on a rack for at least 5 hours before slicing for best results. Store leftovers in the fridge for up to 5 days.

Notes

Ensure to cool the pie completely before slicing to prevent a runny filling.
Feel free to add a scoop of vanilla ice cream on top when serving for extra indulgence.
Use fresh fruits for the best flavor and texture.