Blueberry Peach Pie
Juicy Peaches mixed with tart blueberries make for a delicious pie combination. You can enjoy this Blueberry Peach Pie year-round as a beautiful holiday dessert or a refreshing summer treat.
I know, I know, I am back with a fruit dessert. I have been thinking for a long time if I should write about this Blueberry Peach Pie right before Thanksgiving. Here is why I decided to go for it: Last year, my son had a Pie Bazar in early November at his school, and I made several different pies for it. I made Caramel Pear Pie, Apple Cranberry Pie, Pecan Pie, and this Blueberry Peach Pie.
Long story short. We visited that Bazar to support the school. Several of our friends couldn’t make it but wanted us to buy them a pie. So we asked them which one of the pies I made they would like. All of them said Blueberry Peach Pie. This came as such a surprise to me. After all, it was snowy and cold and pretty much winter in South Dakota. I thought for sure they would want a more fall, winter-flavored pie.
Unfortunately, they had only pumpkin pies left when we got to the Bazar. So I went home and baked some more Blueberry Pies for our friends, and it has since become one of our all-time favorites!
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Fresh vs. Frozen Fruit
I’m always trying to use fresh over frozen. In this recipe, however, I discovered that the pie turns out better with frozen fruit. Of course, nothing can beat the taste of fresh peaches by any means, BUT frozen peaches hold their shape better, which means the whole pie filling sets nicer.
Since it works so well with frozen fruit, I found this to be another great excuse to post this recipe now and not during summer.
Tips
➙ Peaches are juicy, to begin with, but once in the oven, they release even more juice, which could easily lead to a runny filling and soggy pie crust bottom. That’s why it is essential to have the peaches as dry as possible. I like to dump mine onto a clean kitchen towel and dab them dry before adding them to the recipe.
➙ Make sure you keep the pie dough refrigerated whenever you are not directly working with it. It’s crucial! You don’t want the butter to melt before you bake the pie, or you will lose the flakiness and end up with a tough, hard, and greasy pie crust.
My number one piece of advice is to make the pie dough the day before to give it enough time to rest and chill. Then, when you roll out the dough, work quickly and efficiently. Line the pie dish, smooth the dough along the edge and tuck it in nicely and back in the refrigerator.
E Guete, (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Blueberry Peach Pie. Also, it would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
Looking for more dessert ideas? You might like these recipes:
Chocolate Cinnamon Winter Cake
Blueberry Peach Pie
Ingredients
Pie Crust:
- Homemade Flaky Pie Crust recipe here
Filling:
- 700 g Peaches fresh or frozen
- 250 g Blueberries fresh or frozen
- 160 Granulated sugar
- 6 tbsp All-purpose Flour
- 1 tsp Ground cinnamon
- 1 tbsp Vanilla sugar*
Finishing touches:
- 1 Egg for egg wash lightly beaten
- Coarse sugar decorative, optional
Instructions
Pie Crust:
- Prepare Homemade Flaky Pie Crust. I always make mine the day before to give it enough time to chill.
- Slightly flour your work surface. Take one chilled dough disk and roll it out with a rolling pin. Use light pressure and turn the dough every few rolls until you have about a 12-inch circle. Fold the dough in half (it's easier to transfer it into the pie dish that way) and carefully place it in a 9-inch pie dish and unfold. Make sure you smooth it along the edges and tuck it in nicely. Put it back in the refrigerator.
- Take the other disc of chilled pie dough and roll it out like the first one. Then, use a pizza cutter or sharp knife, and cut it into twelve ¾ inch strips. If you like to braid a few strips to make a unique lattice pattern or prefer your stripes to be thicker or thinner, go for it. Then put them back in the refrigerator.
Pie Filling:
- Preheat the oven to 400° Fahrenheit or 200° Celsius.
- If you are using frozen peaches, let them thaw overnight. Then lay them out on a clean towel and dab them dry to soak up any excess juice. Do the same for the blueberries. If you are using fresh peaches, wash, peel, and cut them into thin slices.
- Place the dried blueberries and peaches in a large mixing bowl.
- Add all-purpose flour, sugar, cinnamon, and vanilla sugar* to the fruit and mix.
- Spoon the filling into the prepared crust.
Arrange the lattice:
- Take the cut pie dough strips out of the fridge.
- Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the ends of the strips into the bottom pie crust along the edges to seal. Use scissors or a sharp knife to cut off excess dough. Crimp the edges with your fingers or a fork if you like.
- Take a food brush and brush the lattice top with egg wash. Make sure that you are only using a very thin coat.
- I like to sprinkle coarse sugar over the top before baking. This step is optional.
Baking:
- Place the pie dish on a large baking sheet in the oven—Bake for 20 minutes at 400°F or 200°C. After 20 minutes, carefully take the pie out of the oven. Place a pie crust shield along the edge of the pie. If you don't have a pie crust shield, use aluminum foil, just cut the center out to cover the edge of the crust. That prevents the crust from browning too quickly.
- Turn the oven temperature down to 375°F or 190°C and place the pie dish back inside. Bake for another 40-50 minutes or until golden brown and the filling is bubbling. It all depends on how strong your oven bakes. Keep a close eye on your pie.
- Let the pie cool for at least 3 hours before cutting into it. It will allow the filling to thicken. Then, serve as is or with a scoop of your favorite ice cream!
