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The Ultimate Peach Blueberry Pie Recipe
Welcome to my kitchen, where today we are diving into the delightful world of Peach Blueberry Pie. This classic dessert combines the juicy sweetness of ripe peaches with the burst of flavor from fresh blueberries, all nestled in a flaky, buttery crust. Get ready to embark on a culinary journey that will tantalize your taste buds and warm your soul.
Why You’ll Love This Peach Blueberry Pie Recipe
Here are a few reasons why this Peach Blueberry Pie recipe is a must-try:
1. The combination of sweet peaches and tangy blueberries creates a perfect harmony of flavors.
2. The flaky crust pairs beautifully with the juicy fruit filling, creating a textural delight with every bite.
3. This recipe is versatile and can be served warm with a scoop of vanilla ice cream or chilled for a refreshing summer treat.
4. It’s a crowd-pleaser! Whether you’re hosting a backyard barbecue or a cozy dinner party, this Peach Blueberry Pie will steal the show.
Ingredients for Peach Blueberry Pie
To make this delectable Peach Blueberry Pie, you will need the following ingredients:
– 6 cups of fresh peaches, peeled and sliced
– 2 cups of fresh blueberries
– 1 cup of granulated sugar
– 1/4 cup of cornstarch
– 1 teaspoon of ground cinnamon
– 1/4 teaspoon of salt
– 1 tablespoon of lemon juice
– 2 pre-made pie crusts (or homemade, if preferred)
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced peaches, blueberries, sugar, cornstarch, cinnamon, salt, and lemon juice. Gently toss the mixture until the fruit is evenly coated.
3. Line a pie dish with one of the pie crusts. Pour the fruit filling into the crust, spreading it out into an even layer.
4. Place the second pie crust over the filling. Trim any excess crust and crimp the edges to seal the pie.
5. Cut slits in the top crust to allow steam to escape during baking.
6. Bake the Peach Blueberry Pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Serving Suggestions
This Peach Blueberry Pie is best enjoyed warm with a generous scoop of vanilla ice cream on top. The contrast of the hot, fruity filling with the cold, creamy ice cream is simply divine. For an extra touch of indulgence, drizzle some caramel sauce over the top before serving.
Recipe Variations and Substitutions
If you’re looking to switch things up, you can experiment with different combinations of fruit. Try adding raspberries or blackberries to the filling for a berry medley pie. You can also swap the traditional pie crust for a crumb topping made with oats, flour, butter, and brown sugar for a crunchy twist.
Pro Tips for Success
1. Make sure to use ripe, juicy peaches and fresh blueberries for the best flavor.
2. If the crust starts to brown too quickly during baking, cover the edges with aluminum foil to prevent burning.
3. Allow the pie to cool for at least 30 minutes before slicing to allow the filling to set.
FAQs About Peach Blueberry Pie
Q: Can I use frozen fruit instead of fresh for this recipe?
A: Yes, you can use frozen peaches and blueberries if fresh fruit is not available. Thaw and drain the fruit before using.
Q: Can I make the pie ahead of time?
A: Yes, you can prepare the pie up to a day in advance. Cover and refrigerate the unbaked pie until ready to bake.
Q: Can I freeze Peach Blueberry Pie?
A: Yes, you can freeze the baked pie for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven before serving.
Q: Can I use almond flour to make the pie gluten-free?
A: Yes, you can substitute almond flour for the all-purpose flour in the crust to make it gluten-free. Adjust the amount of flour as needed to achieve the right consistency.
Q: How can I prevent the bottom crust from becoming soggy?
A: To prevent a soggy bottom crust, you can blind bake the bottom crust before adding the filling. Simply line the crust with parchment paper, fill it with pie weights, and bake for 15 minutes before adding the filling.
Conclusion
There you have it – a scrumptious Peach Blueberry Pie recipe that is sure to impress your family and friends. Whether you’re celebrating a special occasion or simply craving a homemade treat, this pie is the perfect choice. So roll up your sleeves, preheat the oven, and get ready to savor every bite of this delightful dessert!
Peach Blueberry Pie
Course: Pie, DessertCuisine: AmericanServings
4
servingsPrep time
25
minutesCooking time
50
minutesCalories
320
kcalTotal time
1
hour15
minutesThis Peach Blueberry Pie is a celebration of summer’s best fruits—ripe peaches and juicy blueberries—baked together in a golden, buttery crust. It’s everything you want in a dessert: sweet, slightly tart, and bursting with natural fruit flavor.
Ingredients
– 6 cups of fresh peaches, peeled and sliced
– 2 cups of fresh blueberries
– 1 cup of granulated sugar
– 1/4 cup of cornstarch
– 1 teaspoon of ground cinnamon
– 1/4 teaspoon of salt
– 1 tablespoon of lemon juice
– 2 pre-made pie crusts (or homemade, if preferred)
Directions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine peaches, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Stir gently to coat the fruit evenly.
- Roll out one pie crust and press it into a 9-inch pie dish. Pour the fruit filling into the crust and spread evenly.
- Roll out the second crust and cut into strips to create a lattice top (or place it whole and cut slits for steam to escape).
- Crimp the edges of the crust to seal. Brush the top with egg wash and sprinkle with coarse sugar if desired.
- Bake for 45–50 minutes or until the crust is golden brown and the filling is bubbling.
- Let cool for at least 2 hours before slicing. Serve warm or chilled, optionally with a scoop of vanilla ice cream.
Notes
- If using frozen fruit, thaw and drain well before mixing.
To avoid a soggy crust, bake the pie on the lower rack of the oven or pre-bake the bottom crust for 5–7 minutes.
For extra flavor, add a pinch of nutmeg or almond extract to the filling.
