Blueberry Peach Pie: Nothing captures the taste of summer like a warm, homemade Blueberry Peach Pie. Bursting with juicy peaches, fresh blueberries, and warm spices, this pie is a golden, buttery dream wrapped in a flaky lattice crust.
Follow these steps for a perfectly set filling — no soupy slices here — and serve with a scoop of vanilla ice cream for an unforgettable treat.
Why You’ll Love This Recipe
- Juicy but sliceable: The secret is briefly reducing the fruit juices before baking.
- Beautiful lattice top: Classic, rustic, and easier than it looks.
- Perfect balance of flavors: Sweet peaches, tart blueberries, and a hint of cinnamon spice.
- Tested for success: Every detail ensures a sturdy crust and fully set filling.
Ingredients You’ll Need
For the Pie Crust
- All-butter pie crust (recipe makes 2 crusts — one for the bottom, one for the top)
For the Filling
- 6 cups (around 950g) peeled and chopped peaches, cut into 1-inch chunks
- 1 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
For the Egg Wash
- 1 large egg, beaten with 1 tablespoon (15ml) milk
Optional: coarse sugar for sprinkling on top
Step 1: Prepare the Crust and Filling
Make the pie crust recipe through step 5 and chill it. Peel and chop the peaches into 1-inch chunks (you’ll need about 6 cups). In a large bowl, mix the peaches, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Refrigerate while rolling out the dough.
Step 2: Preheat the Oven
Position the oven rack to the lower third and preheat to 425°F (218°C). Place a baking sheet on the lower rack to catch any bubbling juices.
Step 3: Assemble the Bottom Crust
Roll out one disc of dough on a floured surface into a 12-inch circle. Fit it into a 9-inch pie dish, pressing gently to smooth it out. Use a slotted spoon to add the fruit filling (leave excess juices behind for now). Refrigerate the pie while you reduce the juices.
Step 4: Reduce the Juices
Pour the reserved juices into a small saucepan and cook over low heat for 1–2 minutes, stirring, until thickened to an applesauce-like consistency. Let cool for 5 minutes, then pour over the fruit and toss gently. Add the cubed butter on top.
Step 5: Create the Lattice Top
Roll out the second dough disc into a 12–15-inch circle. Cut into strips (about 1.25 inches wide) and weave them into a lattice over the pie. Trim excess dough, fold and crimp the edges. Brush with egg wash and sprinkle with coarse sugar, if desired.
Step 6: Bake the Pie
Bake at 425°F for 20 minutes, then reduce the temperature to 375°F (190°C) without removing the pie. Cover the edges with a pie shield to prevent over-browning and continue baking for 45–50 minutes, until the juices bubble in the center.
For best results, the internal temperature of the filling should reach 200°F (93°C).
Step 7: Cool Completely
Cool the pie on a rack for at least 5 hours before slicing. This cooling time is essential for the filling to set properly.
Store leftovers tightly covered in the refrigerator for up to 5 days.
Tips for the Best Blueberry Peach Pie
- Use ripe but firm peaches for structure.
- Don’t skip reducing the juices — it prevents a watery filling.
- Always let the pie cool completely before slicing.
- For extra sparkle, brush the crust with egg wash and sprinkle coarse sugar on top before baking.
FAQs
1. Can I use frozen fruit?
Yes, but thaw completely and drain well before using to avoid excess liquid.
2. Do I have to peel the peaches?
Peeling is recommended for a smoother filling, but you can leave the skins on for a rustic texture.
3. Why did my filling turn soupy?
The pie was likely underbaked or not cooled long enough. Ensure bubbling in the center and allow full cooling time.
4. Can I make this pie ahead of time?
Yes, assemble and chill the unbaked pie for up to 1 day before baking, or bake ahead and refrigerate for up to 2 days.
5. Can I freeze Blueberry Peach Pie?
Yes. Freeze baked and cooled pie for up to 3 months. Thaw overnight in the refrigerator and warm in a 300°F oven before serving.
