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A freshly baked Blueberry Peach Pie with a golden lattice crust, filled with juicy fruit, and ready to be served. The crust is sprinkled with sugar for a sparkling finish.

Blueberry Peach Pie

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A golden lattice-topped pie filled with juicy peaches and blueberries, perfect with a scoop of vanilla ice cream.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 55 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 cups peeled and chopped peaches 1-inch chunks about 950g
  • 1and ½ cups fresh blueberries washed and patted dry
  • ¾ cup granulated sugar 150g adjust based on fruit sweetness
  • 3 tablespoons cornstarch 23g for thickening
  • 2 tablespoons all-purpose flour 25g to stabilize filling
  • ¾ teaspoon ground cinnamon for warmth
  • ⅛ teaspoon ground allspice optional adds depth
  • 1 tablespoon fresh lemon juice 15ml to balance sweetness
  • 1 tablespoon cold unsalted butter cut into small cubes for dotting
  • 1 batch all-butter pie crust enough for bottom and lattice top
  • 1 large egg beaten with 1 tablespoon milk for egg wash
  • Optional: coarse sugar for sprinkling adds crunch and shine

Method
 

  1. Prepare your pie crust according to your recipe, finishing through step 5.
  2. Peel the peaches and cut into 1-inch chunks, measuring approximately 6 cups.
  3. In a large mixing bowl, combine the peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, and allspice.
  4. Add the fresh lemon juice and gently toss to coat the fruit evenly.
  5. Transfer the fruit mixture into the prepared pie crust in the 9-inch pie dish.
  6. Dot the top of the filling with small cubes of cold butter.
  7. Roll out the second pie crust and cut into strips to form a lattice top. Carefully place the strips over the fruit in a woven pattern.
  8. Brush the top crust with the beaten egg and milk mixture. sprinkle with coarse sugar if desired.
  9. Preheat the oven to 400°F (200°C) and bake the pie for 20 minutes. Then reduce the heat to 350°F (175°C) and continue baking for an additional 50 minutes until the crust is golden and the filling is bubbly.
  10. Remove the pie from the oven and allow it to cool completely on a wire rack for about 4 hours before slicing.

Nutrition

Serving: 150gCalories: 320kcalCarbohydrates: 52gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 500IUVitamin C: 12mgCalcium: 20mgIron: 1mg

Notes

Serve warm with vanilla ice cream for a comforting summer treat. The fruity filling is naturally sweet and slightly tangy, and the buttery lattice crust adds the perfect crisp finish.

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