Blueberry Peach Pie is a delightful dessert that combines the sweetness of ripe peaches with the tartness of fresh blueberries, all nestled in a flaky all-butter pie crust. This pie is perfect for summer when both fruits are in season, allowing for a burst of flavor in every bite. The warm and comforting aroma while it bakes will fill your kitchen, inviting everyone to gather around the table.
Not only does this pie look stunning with its lattice crust, but it also offers a perfect balance of textures—juicy fruit filling contrasted with a crisp pie crust. Whether you’re celebrating a special occasion or simply treating your family to a homemade dessert, Blueberry Peach Pie keeps everyone smiling. It’s a fantastic way to highlight the best of summer’s bounty and create lovely memories with loved ones over a slice or two.
Get ready to impress your friends and family with this simple yet delicious recipe that’s bound to become a favorite in your household. Once you’ve enjoyed this pie with a scoop of ice cream or whipped cream, you’ll find it hard to resist making it again.
Why make this recipe
Making Blueberry Peach Pie allows you to enjoy the sweet and tart flavors of summer fruits combined into a delicious dessert. This recipe is easy to follow, making it perfect for bakers of all levels. The combination of fresh blueberries and juicy peaches creates a delightful filling everyone will love. Plus, the all-butter crust adds a rich taste that pairs beautifully with the fruit. This pie is not just a treat; it’s a way to savor the season’s best flavors and share happiness with friends and family.
How to make Blueberry Peach Pie
Ingredients
All-Butter Pie Crust (makes 2 crusts)
- 6 cups peeled chopped peaches (around 1050g)
- 1 and 1/2 cups fresh blueberries (210g)
- 3/4 cup granulated sugar (150g)
- 3 Tablespoons cornstarch (23g)
- 2 Tablespoons all-purpose flour (25g)
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon cold unsalted butter (14g), cut into small cubes
- Egg wash: 1 large egg beaten with 1 Tablespoon milk
- Optional: coarse sugar for sprinkling on crust
Directions
- Prepare the pie crust recipe through step 5.
- Peel the peaches and cut them into 1-inch chunks, yielding about 6 cups.
- In a large bowl, combine the peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Set the filling in the refrigerator.
- Preheat the oven to 425°F (218°C) and place a baking sheet on the bottom oven rack.
- Roll out one disc of chilled dough to form a circle 12 inches in diameter and place it in a 9-inch pie dish.
- Transfer the filling into the crust, reserving the juice in the bowl. Refrigerate the pie while reducing the juice.
- Cook the leftover juice over low heat until it thickens, then pour over the filling.
- Dot the filling with cubes of cold butter and create a lattice top with the second rolled-out dough disc.
- Trim excess dough, crimp the edges, and brush the top with egg wash, sprinkling with coarse sugar if desired.
- Bake at 425°F for 20 minutes, then reduce to 375°F (190°C) and bake for an additional 45-50 minutes until bubbling and golden.
- Cool for at least 5 hours before slicing. Serve warm or at room temperature, optionally with ice cream or whipped cream.
How to serve Blueberry Peach Pie
Blueberry Peach Pie is best served at room temperature or slightly warm. You can enjoy it on its own or add a scoop of vanilla ice cream or a dollop of whipped cream on top for extra indulgence. This dessert is a crowd-pleaser and works perfectly for family gatherings, picnics, or any summer celebration.
How to store Blueberry Peach Pie
To store Blueberry Peach Pie, cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3-4 days. If you want to keep it longer, you can freeze the pie. Wrap it tightly in plastic wrap and aluminum foil, placing it in the freezer for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat in the oven if desired.
Tips to make Blueberry Peach Pie
- Use ripe, sweet peaches for the best flavor.
- For added richness, use high-quality butter in the crust.
- Make sure to properly chill the pie dough before rolling it out to achieve a flaky crust.
- If you prefer a sweeter pie, adjust the sugar in the filling according to your taste.
- Allow the pie to cool for at least 5 hours before slicing to help set the filling.
Variation
Feel free to experiment with different fruits! You can substitute the blueberries or peaches with raspberries, cherries, or blackberries for unique flavor combinations. Adding spices like nutmeg or ginger can also enhance the taste.
FAQs
Can I use frozen fruit for this pie?
Yes, you can use frozen blueberries and peaches. Just make sure to thaw and drain any excess liquid before adding them to the filling.How can I make the pie crust ahead of time?
You can prepare the pie crust a day or two in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until you are ready to use it.What’s the best way to serve leftovers?
Store any leftovers in the refrigerator. You can enjoy it cold or warmed up in the oven for a few minutes.Can I skip the lattice crust?
Yes! You can either cover the pie with a full top crust or leave it open-faced without a top crust entirely.What if my pie filling is too runny?
If your filling is runny, you can add extra cornstarch to thicken it. Make sure to let it cool before serving to help it firm up.
Blueberry Peach Pie
A delightful dessert combining the sweetness of ripe peaches with the tartness of fresh blueberries, all nestled in a flaky all-butter pie crust.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 95 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups peeled chopped peaches (around 1050g)
- 1 and 1/2 cups fresh blueberries (210g)
- 3/4 cup granulated sugar (150g)
- 3 Tablespoons cornstarch (23g)
- 2 Tablespoons all-purpose flour (25g)
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon cold unsalted butter (14g), cut into small cubes
- 1 large egg beaten with 1 Tablespoon milk (for egg wash)
- Optional: coarse sugar for sprinkling on crust
Instructions
- Prepare the pie crust recipe through step 5.
- Peel the peaches and cut them into 1-inch chunks, yielding about 6 cups.
- In a large bowl, combine the peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Set the filling in the refrigerator.
- Preheat the oven to 425°F (218°C) and place a baking sheet on the bottom oven rack.
- Roll out one disc of chilled dough to form a circle 12 inches in diameter and place it in a 9-inch pie dish.
- Transfer the filling into the crust, reserving the juice in the bowl. Refrigerate the pie while reducing the juice.
- Cook the leftover juice over low heat until it thickens, then pour over the filling.
- Dot the filling with cubes of cold butter and create a lattice top with the second rolled-out dough disc.
- Trim excess dough, crimp the edges, and brush the top with egg wash, sprinkling with coarse sugar if desired.
- Bake at 425°F for 20 minutes, then reduce to 375°F (190°C) and bake for an additional 45-50 minutes until bubbling and golden.
- Cool for at least 5 hours before slicing. Serve warm or at room temperature, optionally with ice cream or whipped cream.
Notes
For best flavor, use ripe, sweet peaches. Allow pie to cool for at least 5 hours before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
Linda shares simple, family-friendly desserts with a playful twist — mostly cakes and cookies you can bake on busy days.
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