peach and blueberry pie recipe

Written BySheba G Updated On
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The Best peach and blueberry pie recipe

I’ve always been a fan of classic peach and blueberry pie, and it’s a staple in our household. My kids love it when I make it for special occasions, and it’s also a great option for a quick dessert on a weeknight. The combination of juicy peaches and sweet blueberries is a match made in heaven, and the best part is that it’s incredibly easy to make.

One of the reasons I love this recipe so much is that it’s a great way to use up fresh fruit that’s about to go bad. I simply peel and chop the peaches, mix them with some sugar and flour, and fill my favorite pie crust with the mixture. The result is a deliciously sweet and tangy pie that’s perfect for any occasion.

In fact, I often make it for family gatherings, potlucks, and even just as a random Tuesday dessert. My family can’t get enough of it! When I’m not making this pie, I like to think about where it comes from – the Southern United States, where peaches grow in abundance.

This pie is more than just a tasty treat; it’s a connection to the land and the people who first created this recipe. And let’s not forget about the health benefits – this pie is packed with antioxidants from the fruit, making it a guilt-free treat for anyone looking to indulge. When I’m in the kitchen whipping up this pie, I feel like I’m bringing a piece of that Southern charm into my own home.

And with its sweet aroma wafting through my kitchen, everyone knows that something special is cooking up inside. It’s amazing how much joy can come from something as simple as baking a pie.

Peach and Blueberry Pie

4.7 from 1898 votes

A sweet and tangy summer pie combining juicy peaches and blueberries in a flaky, buttery crust. The fruit filling is lightly spiced and thickened to perfection, creating a delightful dessert for any occasion.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cubed
6 to 8 tablespoons ice water

For the Filling

4 cups sliced fresh peaches (about 4-5 peaches)
2 cups fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter, cut into small pieces

For the Topping

1 large egg, beaten
1 tablespoon coarse sugar, for sprinkling

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large bowl, whisk together the flour, salt, and sugar for the crust.
3Cut the cold butter into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over the flour mixture, one tablespoon at a time, tossing with a fork until the dough just holds together when pressed.
5Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6In a separate large bowl, combine the sliced peaches, blueberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
7Gently toss until the fruit is evenly coated and set aside for 10 minutes to allow the juices to release.
8On a lightly floured surface, roll out one disk of dough into a 12-inch circle about 1/8-inch thick.
9Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
10Trim the excess dough, leaving a 1/2-inch overhang.
11Pour the fruit filling into the prepared crust, spreading it evenly.
12Dot the filling with the small pieces of butter.
13Roll out the second disk of dough into another 12-inch circle and place it over the filling.
14Trim the overhang to 1 inch, then crimp the edges together to seal.
15Cut several slits in the top crust to allow steam to escape.
16Brush the top crust with the beaten egg and sprinkle with coarse sugar.
17Place the pie on a baking sheet to catch any drips.
18Bake the pie at 425°F for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling through the slits.
19If the edges brown too quickly, cover them with foil.
20Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
21This allows the filling to set properly.
22Serve warm or at room temperature.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Pastry brush
Sharp knife or pastry wheel
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a lattice top, cut the second dough disk into strips and weave them over the filling instead of using a full top crust. If using frozen fruit, thaw and drain excess liquid before mixing with sugar and cornstarch.

Watch Video Of How Peach and Blueberry Pie Works

This peach and blueberry pie recipe has become a staple in our household over the years – we love serving it at family gatherings or just enjoying it together on a weeknight dinner. The best part about this recipe is how easy it is to store leftovers – simply wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to three days or freeze for up to two months.

When reheating leftovers, we like to serve them warm with vanilla ice cream or whipped cream on top – talk about taking this delicious dessert to the next level! With its simple ingredients and effortless preparation process, this peach and blueberry pie recipe has earned its place as one of our favorite go-to desserts.

❓ Frequently Asked Questions About Peach and Blueberry Pie

Q: What type of sugar should I use in this recipe?

I recommend using granulated sugar for this recipe because it dissolves easily into the peach mixture.

Q: Can I use canned peaches instead of fresh?

No, using canned peaches will give your pie an unpleasant texture.

Q: How long should I bake the pie?

Bake the pie at 375°F (190°C) for 40-50 minutes or until the crust is golden brown.

Q: Can I make individual pies instead of one large one?

Yes, you can make individual pies by filling mini pie crusts with the peach mixture and baking them for 15-20 minutes.

Q: Why do you recommend using frozen blueberries?

Frozen blueberries are better than fresh ones because they retain their flavor and texture even after thawing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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