Ingredients
Scale
- 1 all-butter pie crust
- 6 cups (around 950g) peeled chopped peaches, cut into 1-inch chunks
- 1 and 1/2 cups (210g) fresh blueberries
- 3/4 cup (150g) granulated sugar
- 3 tablespoons (23g) cornstarch
- 2 tablespoons (25g) all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 tablespoon (15ml) fresh lemon juice
- 1 tablespoon (14g) cold unsalted butter, cut into small cubes
- 1 large egg beaten with 1 tablespoon (15ml) milk for egg wash
- optional: coarse sugar for sprinkling on crust
Instructions
- Prepare the pie crust according to your recipe instructions through step 5.
- Peel and cut peaches into 1-inch chunks to yield about 6 cups or 950g.
- In a large bowl, combine peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice, mixing well. Refrigerate the filling.
- Preheat the oven to 425°F (218°C) and adjust the oven rack to the lower third. Place a baking sheet on the bottom rack.
- On a floured surface, roll out one disc of chilled dough into a 12-inch circle and place it in a 9-inch pie dish, smoothing the edges.
- Using a slotted spoon, transfer the fruit filling into the crust, reserving any juice in the bowl. Refrigerate the pie.
- Reduce the reserved juice in a saucepan over low heat for about 1-2 minutes until thickened. Let cool, then pour over the fruit filling gently.
- Roll out the second disc of pie dough into a 12-15 inch circle. Cut strips for a lattice design and weave them over the filling.
- Seal the edges by trimming excess dough and fluting with a fork. Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
- Bake the pie at 425°F for 20 minutes. Then, reduce the heat to 375°F (190°C) and bake for another 45-50 minutes until bubbling.
- Let the pie cool on a rack for at least 5 hours before slicing.
- Store any leftovers in the refrigerator for up to 5 days.
Notes
Allow the pie to cool completely to prevent a watery filling when serving.
Use fresh, ripe fruits for the best flavor and sweetness.
Consider adding a scoop of vanilla ice cream on top when serving.
- Prep Time: 180 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 290
- Sugar: 23g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 70mg