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Blueberry Peach Pie is an unforgettable dessert that combines juicy peaches with tart blueberries, all enveloped in a buttery, flaky crust. The moment you take a slice, the aroma of baked fruit fills the air, tantalizing everyone around. Each bite delivers a harmonious medley of sweet and tangy flavors, complemented perfectly by the warm, spiced notes from cinnamon and allspice. Whether enjoyed during a summer family gathering or as a comforting treat on a chilly evening, this pie truly shines as a dessert that brings people together.

I vividly recall the first time I tackled this recipe during peach season at my local farmer’s market. The sight of sun-kissed peaches and vibrant blueberries was a draw too strong to resist. As I rushed home to create my own Blueberry Peach Pie, the excitement buzzed through me. Not only is this pie remarkably easy to prepare, but it also prepares one for the joyous reactions it brings forth when you share it with friends and family. I’m thrilled to share this recipe with you, and I can’t wait for you to taste the magic yourself!

Why You’ll Love This Recipe

Simple & Quick: With a manageable prep time of about 30 minutes, you’ll be enjoying it in no time!
Irresistible Flavor: Fresh peaches and blueberries blend beautifully for a flavor explosion.
Eye-Catching Appeal: The vibrant colors and lattice crust make this pie look impressive, perfect for any occasion.
Flexible Serving: Delightful as a dessert or for breakfast with coffee, it’s a versatile dish.
Diet-Friendly Options: Adaptation for gluten-free or vegan diets is simple with alternative ingredients.

Ingredients You’ll Need

All-butter pie crust: This recipe makes two crusts, one for the bottom and one for the top. The butter gives the crust a rich flavor and a superior flakiness.
6 cups peeled chopped peaches (about 950g): Use fresh, ripe peaches for natural sweetness. Frozen peaches can work too; just ensure they are thawed and drained.
1 and 1/2 cups fresh blueberries: These are the star of the show! Fresh blueberries provide a lovely tartness and vibrant color.
3/4 cup granulated sugar (150g): This sweetens the fruit filling, balancing the tartness from the blueberries.
3 tablespoons cornstarch (23g): It thickens the fruit filling, preventing it from becoming too runny.
2 tablespoons all-purpose flour (25g): This helps absorb excess juices and adds to the filling’s structure.
3/4 teaspoon ground cinnamon: Adds warmth and depth of flavor that enhances the fruit.
1/8 teaspoon ground allspice: It brings a subtle spiced note that complements the peaches perfectly.
1 tablespoon fresh lemon juice: Brightens the flavors, enhancing the overall fruitiness.
1 tablespoon cold unsalted butter (14g): Dotting the filling with butter adds richness and flavor.
Egg wash: Made from 1 large egg beaten with 1 tablespoon milk, it gives the crust a lovely golden color.
Optional coarse sugar for sprinkling: A little sparkle on the crust for a delightful finish.

How to Make Blueberry Peach Pie

Prepare the pie crust: Follow your all-butter pie crust recipe through step 5, ensuring you have both bottom and top crusts ready.
Prepare the fruit: Peel the peaches and cut them into 1-inch chunks until you have approximately 6 cups (around 950g) of fruit.
Mix the filling: In a large bowl, combine the peach chunks, blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, and 1 tablespoon fresh lemon juice. Mix until it’s all evenly coated and set the filling aside in the refrigerator while you roll out the dough.
Preheat the oven: Adjust your oven rack to the lower third position and preheat to 425°F (218°C). Place a baking sheet on the bottom rack to catch any drippings.
Roll out the dough: Flour your work surface and roll out one disc of dough to about 12 inches in diameter. Carefully place the bottom crust in a 9-inch pie dish, tucking it in smoothly.
Add the filling: Use a slotted spoon to transfer the filling into the crust, leaving behind any excess juice. Pop the pie back in the fridge while you prepare the juice reduction.
Reduce the juice: Pour the reserved juice into a small saucepan and cook over low heat, stirring occasionally, until it thickens to an applesauce-like consistency, about 1-2 minutes. Let it cool for 5 minutes, then pour it over the fruit filling, gently tossing everything together.
Prepare the top crust: Roll out the second disc of dough into a larger circle, around 12-15 inches. Cut it into strips for a lattice top. Weave the strips over the filling, tucking and sealing the edges nicely.
Brush and sprinkle: Lightly brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
Bake the pie: Bake at 425°F for 20 minutes, then reduce the temperature to 375°F (190°C). Cover the edges with a pie shield to prevent over-browning. Continue baking for 45-50 minutes or until juices bubble throughout, ensuring the filling reaches about 200°F (93°C).
Cool the pie: Once baked, remove the pie and let it cool on a rack for at least 5 hours. This will help the filling set nicely for slicing.
Store leftovers: If you happen to have any leftovers, cover them tightly and store in the refrigerator for up to 5 days.

Storing & Reheating

To keep your Blueberry Peach Pie fresh, store it at room temperature for the first day if it’s cool, then refrigerate it afterward in an airtight container for up to five days. If you have leftovers, you can also freeze the pie. Wrap it tightly in plastic wrap and then foil, placing it in the freezer for up to three months. When you’re ready to enjoy it again, simply reheat the pie at 350°F (175°C) for about 20-25 minutes. The texture may change slightly after freezing, but refreshing it in the oven will revive some of its original glory.

Chef’s Helpful Tips

Make sure to use ripe fruit, as this enhances the natural sweetness and flavor of the pie.
Always chill your pie dough before rolling it out to maintain a flaky texture.
Keep an eye on the crust as it bakes; if needed, shield it with foil if it browns too quickly.
Let the pie cool fully to set the filling and prevent a runny mess when you slice it.
Enhance flavors with a scoop of vanilla ice cream on the side for an indulgent treat.

The combination of sweet peaches and tart blueberries wrapped in a homemade flaky crust makes this pie a seasonal delight that celebrates summer in every slice. I encourage you to experiment with the filling—try adding a sprinkle of nutmeg or even a splash of vanilla extract for a personal touch. Enjoy your time in the kitchen, and don’t forget to share this tasty creation with those you love!

Recipe FAQs

Can I use frozen fruit instead of fresh?

Absolutely! While fresh fruit will provide the best flavor and texture, frozen peaches and blueberries can work fantastically for this recipe. Just make sure to fully thaw and drain the fruit before using to prevent a watery filling.

How do I prevent a soggy bottom crust?

To avoid a soggy bottom crust, consider par-baking your crust for 10-12 minutes before adding the fruit filling. Also, using a solid fat in your pie crust, like butter, helps create a flaky barrier.

How can I tell when the pie is done?

The pie is ready when the juice is bubbling throughout, especially in the center, and the internal temperature of the filling reaches around 200°F (93°C). The crust should be golden brown.

How do I store the pie to keep it fresh?

Store your Blueberry Peach Pie in an airtight container. It’s best enjoyed within a few days, but it can last up to five days in the refrigerator, or you can freeze it for longer storage up to three months.

Blueberry Peach Pie

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Blueberry Peach Pie

Storing & Reheating

Chef’s Helpful Tips