Peach Blueberry Pie
Peach Blueberry Pie is the perfect late summer dessert. Buttery crust filled with fresh blueberries and peaches, seasoned with cinnamon and nutmeg.
Servings: 8 servings
Equipment
Ingredients
Filling
- 680 grams yellow peach slices peeled and pit removed
- 25 grams fresh blueberries
- 150 grams granulated sugar
- 28 grams 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 coarse sugar
Instructions
Make Ahead
- 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
- In a large mixing bowl, combine the peaches, blueberries, and granulated sugar.680 grams yellow peach slices, 25 grams fresh blueberries, 150 grams granulated sugar
- 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.
- 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 cornstarch, 2 tablespoons all purpose flour
- 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
- Remove pie dough disc from the fridge for the bottom crust.
- On a lightly floured surface roll out one pie crust to 1/8-inch thickness.
- Transfer to a pie pan. Gently press the dough into the edges of the pan, allowing any excess to hang over the sides.
- Trim extra dough, leaving a half inch flap hanging over rim of pie pan. Refrigerate for 10 minutes.
- Spoon filling into the cold bottom crust and place pie in the fridge while you prep the top crust.
Lattice Top Crust
- 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.
- 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 across the center.
- 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.
- 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.
- Prepare the egg wash by stirring the egg with 1 tablespoon of water with a fork.1 large egg, 1 tablespoon water
- Brush the lattice with an even coating of the egg wash, then sprinkle with the coarse sugar.50 grams coarse sugar
Chill the Pie
- 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
- 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.
- 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.
- Place pie on a wire rack to cool completely and let the filling set before slicing.
Notes
Leftovers:
Wrap the 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.