Peach Blueberry Pie
Celebrate the flavors of summer with this luscious Peach Blueberry Pie, a dessert that combines juicy peaches and vibrant blueberries in a perfectly sweet, spiced filling. Encased in a buttery, golden pie crust, this homemade treat is elevated with a touch of cinnamon, nutmeg, and a splash of vanilla for depth and warmth. A hint of lemon juice balances the sweetness, while the lattice or classic top crust—brushed with an egg wash and sprinkled with coarse sugar—adds a beautiful, rustic finish. Perfect for picnics, barbecues, or after-dinner indulgence, this pie pairs wonderfully with a scoop of creamy vanilla ice cream. Easy to prepare and irresistibly delicious, this recipe is a must-try for any fruit dessert lover!
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Recipe Information
Ingredients
- 6 medium (about 2 pounds) Peaches
- 1.5 cups Blueberries
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.33 cup All-purpose flour
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 2 tablespoons Butter
- 2 9-inch rounds Refrigerated pie crusts
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon Coarse sugar
Instructions
Preheat your oven to 400°F (200°C).
Peel the peaches by blanching them in boiling water for 30 seconds, then transferring them to an ice bath. Once cooled, the skins should slip off easily. Slice the peaches into thin wedges.
In a large mixing bowl, combine the sliced peaches, blueberries, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Gently toss until the fruit is evenly coated.
Roll out one refrigerated pie crust and fit it into a 9-inch pie dish, letting the edges hang slightly over.
Pour the fruit filling into the prepared pie crust and dot the filling with small pieces of butter.
Roll out the second pie crust and place it over the filling. Trim any excess overhang and pinch or crimp the edges to seal the pie. Alternatively, you could cut the second crust into strips and create a lattice top for a decorative finish.
In a small bowl, beat the egg with water to create an egg wash. Brush this mixture over the top crust for a golden finish.
Sprinkle the coarse sugar over the egg-washed crust for added texture and sweetness.
Cut a few small slits into the top crust if not using a lattice design. This will allow steam to escape during baking.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Check the pie after 30 minutes of baking. If the crust edges are browning too quickly, cover them with aluminum foil or a pie shield.
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set properly.
Slice and serve the pie warm or at room temperature. Enjoy with a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
5360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 961.5 g | 350% | |
| Dietary Fiber | 89.2 g | 319% | |
| Total Sugars | 698.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 451 mg | 35% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 10742 mg | 229% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
