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!

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 22g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 3g
Cholesterol: 70mg