Go Back
–+ servings
http://mirjamskitchenyodel.com blueberry peach pie slice side view

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. 
5 from 4 votes
Print Recipe Pin Recipe Share on Facebook
Prep Time 35 minutes
Cook Time 1 hour
Chill time 3 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 167 kcal

Equipment

Kitchen scale
https://shrsl.com/3amrn pie dish emile henry
Pie dish
Rolling Pin
Mixing bowl
Food brush
Pie shield

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!

      coffee whiskey barrel coffee gift

        Notes

        ➙ You can cover the filling with the 12-inch pie dough circle. Cut some slits in the top to allow steam to escape. Trim and crimp the edges.
        *How to make Vanilla sugar: Use half a cup or 160g granulated sugar. Take one vanilla bean. With a sharp knife, slice the bean in the middle lengthwise, open it up, and with the back of the knife, scrape out all the vanilla seeds. Mix them with the sugar.
        Vanilla sugar is great to use if you don't want to add even more liquid to a recipe. For example, since peaches are very juicy, you don't want any extra liquid. Plus, the fruits release so much juice during the baking process that it can easily make the filling too wet, and the crust can become soggy.

        Nutrition

        Calories: 167kcalCarbohydrates: 32gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 66mgPotassium: 106mgFiber: 2gSugar: 20gVitamin A: 202IUVitamin C: 4mgCalcium: 9mgIron: 1mg
        Nutrition Facts
        Blueberry Peach Pie
        Amount per Serving
        Calories
        167
        % Daily Value*
        Fat
         
        4
        g
        6
        %
        Saturated Fat
         
        1
        g
        6
        %
        Polyunsaturated Fat
         
        1
        g
        Monounsaturated Fat
         
        2
        g
        Sodium
         
        66
        mg
        3
        %
        Potassium
         
        106
        mg
        3
        %
        Carbohydrates
         
        32
        g
        11
        %
        Fiber
         
        2
        g
        8
        %
        Sugar
         
        20
        g
        22
        %
        Protein
         
        2
        g
        4
        %
        Vitamin A
         
        202
        IU
        4
        %
        Vitamin C
         
        4
        mg
        5
        %
        Calcium
         
        9
        mg
        1
        %
        Iron
         
        1
        mg
        6
        %
        * Percent Daily Values are based on a 2000 calorie diet.
        Share on Facebook Pin Recipe