Recipe: Blueberry Peach Pie

 

blueberry peach pie recipe

I talked about Sally’s Baking Addiction last year when I made her blueberry pie recipe, so it’s no surprise that when I decided to make a blueberry peach pie I went straight to her website.  Peach season is one of my absolute favorites. I rarely eat peaches any other time of the year because they just aren’t that great when they come from the grocery store. So much better right from the tree! Believe it or not I’m actually not the biggest fan of peach pie, but throw some blueberries into the mix and I’m sold! I think that peaches are just so sweet and some blueberries can be tart, so that combination balances it out for me. If you haven’t checked out Sally’s site, make sure you do! You won’t be disappointed! 

peach pie recipe

Ingredients:

  • Pie Crust (I use Sally’s homemade pie crust recipe – it’s the best pie crust! But store bought works fine too)
  • 3/4 cup + 1 tablespoon granulated sugar
  • 6 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/8 tablespoon allspice
  • 3 cups of peaches, peeled (I think we ended up using 4 peaches because they were so big, but we didn’t actually measure out three cups)
  • 1 and a 1/2 cup of blueberries (fresh probably works best. We used frozen and our mixture was very watery so we had to incorporate more flour to thicken it)
  • 1 tablespoon unsalted butter
  • 1 egg

blueberry peach pie recipe

Instructions:

  • Prepare the crust if you decide to make your own (the process takes a few hours since it has to chill)
  • Preheat oven to 400F
  • Combine the 3/4 cup sugar, cinnamon, allspice, peaches and blueberry into a bowl
  • Arrange the pie crust in a 9×2 baking dish (roll out the pie crust on a flowered surface if crust is made from scratch)
  • Pour pie filling into crusted pie dish and arrange small pieces of butter on top
  • Add the other pie crust on top (Sally used a lattice crust for her’s but I didn’t feel like doing one. You can read about her technique here if you decide to go for the lattice crust)
  • Gently brush the egg on top of the crust (I forgot to do this step on mine – oops! It came out just fine but I would have preferred to have had the egg on it since it gives it a nice color)
  • Place the pie on a baking sheet and bake for 20 minutes. After 20 minutes, turn the temperature down to 375F and continue to bake for 30-35 minutes

homemade blueberry peach pie recipe

Easy as pie!

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