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Blueberry-Peach-Pie-Recipe

Blueberry Peach Pie

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  • Author: Anna
  • Prep Time: 180 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 8 servings 1x
  • Category: Desserts & Appetizers
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Peach Pie features a delightful blend of fresh peaches and blueberries, creating an irresistible flavor. It’s simple to prepare and is perfect for gatherings or a comforting dessert at home. Enjoy the homemade goodness of this pie with its flaky crust and sweet, juicy filling!

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

  1. Prepare the pie crust following the recipe to complete step 5.
  2. Peel the peaches and cut them into 1-inch chunks to yield approximately 6 cups of peach chunks (around 950g).
  3. In a large bowl, combine the peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice until well mixed. Refrigerate the filling while rolling out the dough.
  4. Adjust the oven rack to the lower third position and preheat the oven to 425°F (218°C). Place a baking sheet on the bottom rack to catch any drips.
  5. On a floured surface, roll out one disc of chilled dough to a circle about 12 inches in diameter and place in a 9-inch pie dish, smoothing it out with fingers.
  6. Use a slotted spoon to transfer the filling into the crust, reserving the juice for later. Refrigerate the pie while reducing the juice.
  7. Pour the reserved juice into a small saucepan and cook over low heat, stirring until it thickens slightly, about 1-2 minutes. Let it cool for 5 minutes and pour it over the filling, gently combining. Add the cold butter pieces on top of the filling and refrigerate while preparing the top crust.
  8. Roll out the second disc of dough to around 12-15 inches in diameter. Cut strips of dough and weave them over and under each other to create a lattice top. Seal the edges by trimming the excess dough and pressing it to create a neat rim.
  9. Brush the top of the pie crust with egg wash and sprinkle with coarse sugar if desired.
  10. Bake the pie at 425°F for 20 minutes. Reduce the oven temperature to 375°F (190°C) and place a pie crust shield on the edges. Bake until the filling bubbles, about 45-50 additional minutes. Aim for an internal temperature of 200°F (93°C).
  11. Remove the pie from the oven and place it on a cooling rack. Let it cool for at least 5 hours before slicing to allow the filling to set.
  12. Cover any leftovers and store them in the refrigerator for up to 5 days.

Notes

For a golden crust, ensure the egg wash is applied evenly before baking.
If the top of the pie browns too quickly, cover it with foil during the last part of baking to prevent burning.
Letting the pie cool completely ensures a better slice and prevents excessive juiciness.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 24g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

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