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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg