Peach Blueberry Pie

Peach Blueberry Pie is the perfect late summer dessert. Buttery crust filled with juicy fresh blueberries and peaches with hints of lemon, vanilla, and spice served warm with a scoop of ice cream.

🌿 Ingredients You Need & Why

• All Butter Pie Crust - Homemade pie crust is the secret to a delicious summer fruit pie. Flaky buttery layers hold in the warm peach and blueberry filling, while also creating a beautiful top lattice crust.
• Yellow Peaches - Fresh just ripened yellow peaches bring the best flavor to this pie. Frozen will work too.
• Blueberries - These little berries add a bright, tangy contrast to the peaches. They hold their shape when baked and bring just enough acidity to balance out the sweetness.
• Granulated Sugar - Sweetens the fruit and brings out all those natural juices.
• Cornstarch and Flour -  Peaches release lots of juice when they bake with sugar. Cornstarch mixed with flour absorbs this excess liquid and works to thicken the filling.

How to Lattice a Pie Crust

Here are step-by-step images showing how to make make a lattice pie crust topping design. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions.

Layer pie pan with the bottom crust and add the fruit filling. Trim the excess dough, so only a little hangs over the edge of the pan.

Cut the second half of dough into strips using a sharp knife or pastry cutter. Typically ½ to 1 inch wide, depending on the look you want.

Place half the strips across the top of your filled pie, spaced evenly. These will all go in the same direction (horizontal or vertical). Gently fold back every other strip halfway, then lay a new strip of dough perpendicular to them.

Unfold the strips back over the new piece, then fold back the opposite strips and lay down another perpendicular one. Continue this over-under weave until the pie is covered.

Carefully space the dough trips to leave small open slits for steam to escape from th epie filling.

Trim the ends of the lattice strips so they line up with the edge of the pie. Press them gently into the bottom crust to seal. You can crimp the edges with a fork or tuck and flute them for a finished look.

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Jenn Davis

Peach Blueberry Pie

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Peach Blueberry Pie is the perfect late summer dessert. Buttery crust filled with fresh blueberries and peaches, seasoned with cinnamon and nutmeg.

Print Recipe Pin Recipe Ingredient Tips

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

Homemade Pie Crust

Filling

• ▢ 680 grams (4 cups) yellow peach slices, peeled and pit removed
• ▢ 25 grams (1 ½ cups) fresh blueberries
• ▢ 150 grams (¾ cup) granulated sugar
• ▢ 28 grams (¼ cup) cornstarch
• ▢ 2 tablespoons all purpose flour
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 tablespoon fresh lemon juice
• ▢ ½ teaspoon pure vanilla extract

Egg Wash

• ▢ 1 large egg, beaten with a fork
• ▢ 1 tablespoon water

Cinnamon Sugar Sprinkle

• ▢ 50 grams (¼ cup) coarse sugar

Cook ModePrevent your screen from going dark

Method

 

Make Ahead

1. Make my double Homemade Pie Crust Recipe, divide and shape the dough into two discs. Wrap tightly with plastic wrap and refrigerate for an hour to rest before rolling out and making the pie.

Make the Fruit Filling

1. In a large mixing bowl, combine the peaches, blueberries, and granulated sugar.
   680 grams (4 cups) yellow peach slices

   25 grams (1 ½ cups) fresh blueberries

   150 grams (¾ cup) granulated sugar
2. Give the fruit 30 minutes to an hour at room temperature so it has time to soften and release those natural juices into the bowl. Strain the juices into a small saucepan and return the fruit to the mixing bowl.
3. Stir in the cornstarch and flour, the simmer the juices over medium-high heat for about 3-4 minutes, or until they’ve thickened slightly and look syrupy. Set aside to cool.
   28 grams (¼ cup) cornstarch

   2 tablespoons all purpose flour
4. Once cooled, stir in the lemon juice, cinnamon, salt, vanilla, then pour over the fruit. Gently toss everything together until the cherries are evenly coated. Set aside.
   ½ teaspoon ground cinnamon

   ¼ teaspoon ground nutmeg

   1 tablespoon fresh lemon juice

   ½ teaspoon pure vanilla extract

Assemble the Pie

1. Remove pie dough disc from the fridge for the bottom crust.
2. On a lightly floured surface roll out one pie crust to ⅛-inch thickness.
3. Transfer to a pie pan. Gently press the dough into the edges of the pan, allowing any excess to hang over the sides.
4. Trim extra dough, leaving a half inch flap hanging over rim of pie pan. Refrigerate for 10 minutes.
5. Spoon filling into the cold bottom crust and place pie in the fridge while you prep the top crust.

Lattice Top Crust

1. Roll out your second disc of pie dough into a large circle, about ⅛-inch thick. Use a sharp knife, pizza cutter, or pastry wheel to cut it into even strips, typically ½ to 1 inch wide, depending on the look you want.
2. Place half the strips across the top of your filled pie, spaced evenly. These will all go in the same direction (horizontal or vertical).
3. Gently fold back every other strip halfway, then lay a new strip of dough perpendicular to them across the center.
4. Unfold the strips back over the new piece, then fold back the opposite strips and lay down another perpendicular one. Continue this over-under weave until the pie is covered.
5. Trim the ends of the lattice strips so they line up with the edge of the pie. Press them gently into the bottom crust to seal. You can crimp the edges with a fork or tuck and flute them for a finished look.
6. Prepare the egg wash by stirring the egg with 1 tablespoon of water with a fork.
   1 large egg

   1 tablespoon water
7. Brush the lattice with an even coating of the egg wash, then sprinkle with the coarse sugar.
   50 grams (¼ cup) coarse sugar

Chill the Pie

1. Pop the pie in the fridge or freezer for 15–20 minutes to firm up the crust before baking. This helps hold the shape and prevents shrinking.

Bake Pie

1. Preheat oven to 400℉ (200℃). Place the pie pan on a metal rimmed cookie sheet and set on the next to lowest rack in the oven. This will ensure the bottom crust cooks through without getting soggy.
2. Bake for 25 minutes, reduce heat to 375℉ (190℃) and bake an additional 40-45 minutes until the crust is golden brown and pie filling is bubbling. If the edges of the pie start to brown too much cover with aluminum foil.
3. Place pie on a wire rack to cool completely and let the filling set before slicing.

Notes

Leftovers:

Wrapped cooled baked pie in foil for up to 1 day at room temperature, or store covered in the fridge for up to 5 days. To reheat, bake at 325°F for 5 to 10 minutes or in the microwave.

 

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