Blueberry Peach Pie is a delightful dessert that perfectly marries the sweet juiciness of fresh peaches with the tart burst of blueberries. Imagine biting into a slice and experiencing a tender, flaky crust giving way to a luscious filling that’s brightened with a hint of lemon and a touch of warm spices. The vibrant colors and delightful aromas wafting from the oven make this pie the centerpiece of any summer gathering. Whether you’re serving it warm with a scoop of vanilla ice cream or at room temperature on a sunny picnic day, this pie evokes a sense of effortless joy.

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
Recipe FAQs
Blueberry Peach Pie

I first crafted this pie on a balmy summer afternoon, the kind that calls for a light dessert full of fresh fruit. The sight of ripe, plump blueberries next to fragrant peaches at the farmers’ market got my creative juices flowing. I quickly realized how well these two fruits complement each other in recipes. This Blueberry Peach Pie is a robust yet simple dessert that’s a surefire way to impress friends and family. You’ll find yourself wanting to make this again and again, and I’m here to guide you through it.

Why You’ll Love This Recipe

Simple & Quick: This pie comes together in about 30 minutes, making it the perfect last-minute dessert for get-togethers.
Irresistible Flavor: Each bite combines sweet, juicy peaches and tart blueberries, creating a symphony of flavors.
Eye-Catching Appeal: The lattice crust makes for an elegant presentation that’s sure to wow your guests.
Flexible Serving: Serve it warm or cold—it’s perfect for dessert, brunch, or even an afternoon snack.
Diet-Friendly Options: Easily adapt the filling to use other fruits if you’re feeling adventurous!

Ingredients You’ll Need

All-butter pie crust: A homemade crust gives the pie a rich and flaky texture. You’ll need enough dough to create both a bottom and a top crust.
6 cups peeled chopped peaches (about 950g): Fresh peaches provide natural sweetness and juiciness. If fresh peaches aren’t available, frozen or canned (well-drained) can work in a pinch.
1 and 1/2 cups fresh blueberries (about 210g): These add a wonderful tartness and vibrant color to the filling. You can substitute with other berries, like raspberries or blackberries, if you wish.
3/4 cup granulated sugar (150g): This sweetens the filling. Adjust the amount based on the fruit’s sweetness.
3 tablespoons cornstarch (23g): This thickens the filling and helps to create that perfect pie slice. For a substitute, you can use tapioca starch.
2 tablespoons all-purpose flour (25g): Another thickener that works in tandem with cornstarch to stabilize the filling.
3/4 teaspoon ground cinnamon: This spice adds warmth and depth. Feel free to sprinkle in a little nutmeg for extra flavor.
1/8 teaspoon ground allspice: This aromatic spice enhances the fruit flavors. If you don’t have it, simply omit or use more cinnamon.
1 tablespoon fresh lemon juice: It brightens the flavors and balances the sweetness of the fruit.
1 tablespoon cold unsalted butter (14g): Dotted over the filling, this adds richness to every bite.
Egg wash: (1 large egg beaten with 1 tablespoon milk) for a beautiful golden crust.
Optional: Coarse sugar for sprinkling on crust to add a delightful crunch and sweetness.

How to Make Blueberry Peach Pie

Prepare the pie crust: Begin by making your all-butter pie crust. Follow your favorite recipe up to step 5.
Prepare the peaches: Peel the peaches and cut them into 1-inch chunks until you have 6 cups of peach pieces.
Combine the filling: In a large bowl, gently mix the peach chunks, blueberries, granulated sugar, cornstarch, all-purpose flour, cinnamon, allspice, and lemon juice. Let the filling refrigerate while you roll out the bottom crust—no need to cover it.
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 overflow.
Roll out the crust: On a floured work surface, roll out one disc of chilled dough until it measures about 12 inches in diameter. Carefully place the dough in a 9-inch round pie dish, ensuring it fits smoothly.
Fill the pie: Using a slotted spoon, transfer the filling mixture into the crust. Set the reserved juice aside for the next step and place the pie in the refrigerator, uncovered.
Reduce the juice: In a small saucepan, pour the leftover juice from the filling. Cook over low heat until it reduces and thickens to an applesauce-like consistency, about 1-2 minutes. Cool for 5 minutes, then gently pour it over the fruit in the pie crust.
Prepare the top crust: Roll out the second disc of dough until it has a diameter of about 12–15 inches. Using a sharp knife or pizza cutter, cut strips of dough (approximately 10 strips, each 1.25 inches wide). Interlace the strips over the filling to create a lattice pattern.
Seal and decorate: Trim any excess dough from the edges and fold the bottom edges over the lattice strips to create a neat rim. Flute or crimp the edges with a fork, then brush the crust with egg wash and sprinkle with coarse sugar if desired.
Bake the pie: Bake at 425°F for 20 minutes. Then, reduce the oven temperature to 375°F (190°C), placing a pie crust shield around the edges to prevent burning. Continue baking until the juices are bubbling throughout, approximately 45-50 minutes. The filling should reach an internal temperature of 200°F (93°C).
Cool the pie: Once baked, remove from the oven and allow the pie to cool on a rack for at least 5 hours before slicing. This step is crucial as it allows the filling to set.
Serve and enjoy: Once cooled, slice and serve your delicious Blueberry Peach Pie.

Storing & Reheating

To keep your pie fresh, cover it tightly and store at room temperature for up to 2 days. If you have leftovers, refrigerate for up to 5 days in an airtight container. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and foil. When you’re ready to enjoy, reheat individual slices in a preheated 350°F (175°C) oven for about 10-15 minutes, or until warmed through. Be aware that the texture might change slightly after freezing, but a warm pie will still taste heavenly!

Chef’s Helpful Tips

Ensure your pie crust is well-chilled before rolling to prevent it from becoming too sticky.
Avoid overfilling your pie to prevent bubbling over; the filling should stay within the edges of the crust.
To maximize flavor, use ripe seasonal fruits; they make all the difference in taste.
If the top crust darkens too quickly while baking, cover the pie loosely with foil.
You can prepare the filling a day in advance for quicker assembly, just keep it in the fridge.

Fresh, vibrant, and bursting with flavor, this Blueberry Peach Pie embodies everything we love about summer desserts. It’s a wonderful way to use up seasonal fruits, and it’s even better when shared! Feel free to experiment with different spice combinations or even try adding in some other fruits. Enjoy every bite, and don’t forget to share a slice or two; happiness is best when spread around.

Recipe FAQs

Can I use frozen fruit?

Yes, you can use frozen blueberries and peaches in this recipe. Just thaw and drain them well to remove excess moisture before using them. This will help avoid a soggy pie.

What if my pie crust shrinks during baking?

To avoid shrinking, ensure your pie crust is fully chilled before baking. Additionally, do not stretch the dough while fitting it into the pie dish; gently press it in to maintain its shape.

How do I know when my pie is done baking?

The pie is done when the filling is bubbling throughout and the crust is golden brown. For precise measuring, the internal temperature should be about 200°F (93°C) when checked with an instant-read thermometer.

Can I make Blueberry Peach Pie gluten-free?

Absolutely! To make this pie gluten-free, use a gluten-free all-purpose flour blend for the pie crust and filling. Just make sure the starches in the mixture are effective for thickening.

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Blueberry Peach Pie

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Author: Anna
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 bursts with the flavors of fresh peaches and blueberries, featuring a golden, flaky crust. It’s perfect for gatherings or dessert cravings, offering a delightful experience with every slice.

Ingredients

Scale

1 all-butter pie crust
6 cups (around 950g) peeled chopped peaches
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 (egg wash)
optional: coarse sugar for sprinkling on crust

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Instructions

Prepare the pie crust according to your recipe through step 5.
Peel and chop the peaches into 1-inch chunks, measuring about 6 cups or 950g.
In a large bowl, combine peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice until well mixed. Refrigerate the filling while rolling out the dough.
Adjust your oven rack to the lower third and preheat to 425°F (218°C), placing a baking sheet on the bottom rack.
Roll out one disc of cold dough on a floured surface to a circle of 12 inches. Place it in a 9-inch pie dish, making sure it fits smoothly.
Using a slotted spoon, transfer filling into the crust, leaving the juice behind. Refrigerate the pie while reducing the juice.
Cook the reserved juice in a small saucepan over low heat until thickened, about 1-2 minutes. Cool slightly and pour over the fruit filling, gently mixing.
Roll out the second disc of dough to a circle of 12-15 inches. Cut strips for a lattice top and weave them over the filling. Trim excess dough and crimp the edges.
Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
Bake the pie for 20 minutes at 425°F, then lower the temperature to 375°F and continue baking for 45-50 minutes until bubbling.
Cool the pie on a rack for at least 5 hours before serving to allow the filling to set.
Store leftovers in the refrigerator for up to 5 days.

Notes

Ensure to cool the pie completely before slicing to maintain the filling’s integrity.
For a golden crust, be sure to apply the egg wash generously before baking.
Feel free to add a scoop of vanilla ice cream on top when serving!