Fresh Peach Blueberry Pie Recipe
I absolutely love this peach and blueberry pie recipe because it perfectly combines the juicy sweetness of ripe summer fruits with a warm, spiced filling that feels like a hug in dessert form. Plus, there’s something so satisfying about watching the crust turn golden in the oven and knowing you’ll be enjoying a slice of homemade goodness in just a bit!
Combining fresh peaches and blueberries for a bright summer pie is one of my favorite baking activities. The base is a double-crust pie, either homemade or store-bought, and the filling is a juicy medley of 4 cups of sliced peaches and 2 cups of blueberries.
I enhance the already-harmonic duo of flavors with 3/4 cup of granulated sugar and a couple of pinches of cinnamon and nutmeg.
Ingredients
Fresh Peaches:
Rich in vitamins A and C, it provides natural sweetness and juiciness.
Blueberries:
Full of antioxidants, fiber, and vitamin C, bringing a tart sweetness.
Granulated Sugar:
Delivers sweetness and balances tartness, making it essential for pie taste.
Light Brown Sugar:
Contributes a level of moisture and an almost caramelized depth to the filling.
Ground Cinnamon:
Provides warmth, spice, and enhances complexity in flavors of fruit.
Cornstarch:
Prevents a runny pie filling by thickening the fruit juices.
Ingredient Quantities
- 1 double pie crust (homemade or store-bought)
- 4 cups fresh peaches, peeled and sliced
- 2 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
1. Set your oven to 425°F (220°C) to preheat.
2. One half of your pie crust should be rolled out and fitted into a 9-inch pie dish. The edges should be trimmed.
3. In a big bowl, mix together the following:
– Peaches
– Blueberries
– Granulated sugar
– Brown sugar
– Lemon juice
– Cinnamon
– Nutmeg
– Cornstarch
– Vanilla
Toss gently until all ingredients are well combined.
4. The prepared pie crust awaits an even distribution of the fruit mixture.
5. Unroll the second half of the pie crust and lay it over the fruit filling. You may cut it into strips for a lattice top or cover it completely.
6. Shore up the edges of the pie crust. You don’t want them coming apart.
7. Use the beaten egg for the egg wash and brush it on the top crust.
8. If you are using it, sprinkle with coarse sugar.
9. Make several slashes in the upper crust to let steam escape.
10. Preheat the oven to 400°F (205°C). Bake in the preheated oven for 20 minutes. Reduce the heat to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.
Equipment Needed
1. Oven
2. 9-inch pie dish
3. Rolling pin
4. Large mixing bowl
5. Mixing spoon or spatula
6. Knife
7. Pastry brush
8. Measuring cups
9. Measuring spoons
FAQ
- Can I use frozen peaches and blueberries?Certainly! Frozen fruits can be used, but they must thaw and drain thoroughly before being added to the pie to prevent a soggy situation. On that note, here are six fruits that work well as pie filling:
- How can I make the pie crust from scratch?A straightforward pie crust recipe that consists of flour, butter, salt, and cold water will work just fine, or you can search online for particular step-by-step instructions.
- What is the purpose of cornstarch in this recipe?Cornstarch is used as a thickening agent to help set the fruit filling so the pie isn’t too runny.
- Is it necessary to peel the peaches?It is advised to peel the peaches for a smoother texture, but you can keep the skins on if you want.
- Can I substitute the sugars with alternatives like honey or maple syrup?You can try sugar alternatives, but they might change the texture and the sweetness of the filling.
- How can I tell if the pie is done baking?The filling is bubbling, the crust is a beautiful golden brown, and the pie is at last done. You can also check the internal temperature, which should be around 175°F (79°C) when it is ready.
- How should I store leftovers?Refrigerate any remaining pie, covered, for as long as 3 days. If you need to keep it longer, freezing is also an option.
Substitutions and Variations
The given amount of granulated sugar can be replaced with an equal amount of coconut sugar, which gives it an entirely different flavor. You can also use 1/2 cup of honey if you want something sweet and different.
Substitute dark brown sugar for light brown sugar, or use a tablespoon of molasses and 1/4 cup of granulated sugar, to replicate the flavor of brown sugar in your recipe.
If fresh peaches cannot be found, use frozen peaches (thawing and draining them before use) or an equal amount of canned peaches (drained).
Substitute arrowroot powder or tapioca starch for cornstarch in an equal amount when using these recipes as thickening agents.
You can replace the extract of vanilla with an equal amount of two other delicious extracts: almond, for a nutty taste, or maple, for true southern flavor.
Pro Tips
1. Chill the Ingredients: Before assembling the pie, make sure your pie crust dough is well-chilled. This helps prevent the crust from shrinking during baking and ensures a flakier texture.
2. Blind Bake the Bottom Crust: To avoid a soggy bottom, consider blind baking the bottom crust for about 10 minutes at 375°F (190°C) before adding the filling. This pre-bake can help keep the crust crispy.
3. Adjust Sweetness and Spices: The sugar and spices can be adapted to your taste or the sweetness of your fruit. Taste-test a peach slice and adjust the sugar, cinnamon, or nutmeg as needed for the desired flavor profile.
4. Cornstarch Dissolution: Mix the cornstarch with a small amount of the sugar before adding it to the fruit. This prevents clumps and ensures even thickening of the pie filling.
5. Cooling Time: Allow the pie to cool for at least 2-3 hours before slicing. This will help the filling set properly, making it easier to cut and serve neat slices without the filling running out.
Fresh Peach Blueberry Pie Recipe
My favorite Fresh Peach Blueberry Pie Recipe
Equipment Needed:
1. Oven
2. 9-inch pie dish
3. Rolling pin
4. Large mixing bowl
5. Mixing spoon or spatula
6. Knife
7. Pastry brush
8. Measuring cups
9. Measuring spoons
Ingredients:
- 1 double pie crust (homemade or store-bought)
- 4 cups fresh peaches, peeled and sliced
- 2 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions:
1. Set your oven to 425°F (220°C) to preheat.
2. One half of your pie crust should be rolled out and fitted into a 9-inch pie dish. The edges should be trimmed.
3. In a big bowl, mix together the following:
– Peaches
– Blueberries
– Granulated sugar
– Brown sugar
– Lemon juice
– Cinnamon
– Nutmeg
– Cornstarch
– Vanilla
Toss gently until all ingredients are well combined.
4. The prepared pie crust awaits an even distribution of the fruit mixture.
5. Unroll the second half of the pie crust and lay it over the fruit filling. You may cut it into strips for a lattice top or cover it completely.
6. Shore up the edges of the pie crust. You don’t want them coming apart.
7. Use the beaten egg for the egg wash and brush it on the top crust.
8. If you are using it, sprinkle with coarse sugar.
9. Make several slashes in the upper crust to let steam escape.
10. Preheat the oven to 400°F (205°C). Bake in the preheated oven for 20 minutes. Reduce the heat to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.