I bake blueberry peach pie when summer fruit is good enough that I do not want to do much to it. Peaches bring the soft honeyed filling, blueberries bring the deep color, and a little cinnamon and allspice make the whole pie smell like it belongs on the windowsill.
This is a two-crust pie, and I usually make a lattice because the bubbling purple filling peeking through always looks worth the extra few minutes. When I am tired, I lay the second crust on top, cut vents, and call it done.
The hardest part is waiting. Four full hours of cooling sounds dramatic until I cut a hot fruit pie once and watch the filling run everywhere. Now I let it set, then slice it cleanly and add ice cream if the day calls for it.
Why I keep coming back to this
- Blueberries and peaches balance each other: one jammy, one soft and fragrant.
- The filling uses flour to thicken, so there is no separate stovetop step.
- A lattice top lets steam escape and shows off the fruit.
- The oven starts hot at 400°F, then drops to 375°F for a steady bake.
- Four hours of cooling gives the filling time to thicken.
- Leftovers keep well in the refrigerator for up to 5 days.
What you need (and what each one is doing)
- 1 recipe homemade pie crust (full recipe makes 2 crusts: 1 bottom and 1 top).This earns its place by balancing texture, flavor, or moisture.
- 3/4 cup + 1 Tablespoon granulated sugar (divided).Sugar sweetens and helps the edges brown. I do not add more than the recipe calls for because blueberries already bring plenty.
- 6 Tablespoons all-purpose flour (spooned & leveled).Flour gives structure. I spoon it into the measuring cup and level it off because a packed cup makes baked goods heavy.
- 3/4 teaspoon ground cinnamon (divided).
- 1/8 teaspoon ground allspice.
- 3 cups sliced, peeled fresh peaches (about 5).Ripe peaches bring soft syrupy pockets. I slice them a little thicker than seems necessary because thin slices disappear into the filling.
- 1 1/2 cups blueberries (210g).I fold berries gently so a few burst and a few stay whole. Fresh berries look neatest, but frozen berries have saved this recipe for me plenty of times.
- 1 Tablespoon unsalted butter (14g).Butter is there for flavor and tenderness. When it needs to be cold, I cube it small; when melted, I let it cool a bit first.
- 1 large egg, beaten.Eggs help everything set instead of falling apart. I beat them well first so no streaks of egg white show up later.
How I make it
Step 1 — Chill the crust
I prepare a double pie crust through the chilling step before I touch the fruit. Cold dough is easier to roll, and fruit filling waits better than warm pastry does.
Step 2 — Mix the filling
In a large bowl, I whisk 3/4 cup granulated sugar with the flour, 1/2 teaspoon cinnamon, and allspice. Then I fold in the sliced peaches and blueberries until the fruit is evenly coated. The flour may look dry at first, but the fruit juices hydrate it as it sits.
Step 3 — Fill the bottom crust
I heat the oven to 400°F (204°C). On a floured surface, I roll one chilled dough disk into a 12-inch circle and fit it into a 9-inch pie dish. I spoon in the fruit filling, then cut the Tablespoon of butter into tiny pieces and scatter them over the top.
Step 4 — Add the top crust
I roll the second dough disk into another 12-inch circle. For a lattice, I cut 1-inch strips and weave them over the filling, sealing the strips to the bottom crust. If I am making a full top crust, I cut vents so steam can escape. Either way, I trim and crimp the edges.
Step 5 — Bake and cool completely
I brush the top with beaten egg, then mix the remaining 1 Tablespoon sugar with the remaining 1/4 teaspoon cinnamon and sprinkle it over the crust. The pie bakes on a sheet pan for 20 minutes at 400°F (204°C), then 30 to 35 minutes at 375°F (190°C). I cool it for 4 full hours before slicing.
Tips from my kitchen
- Use a sheet pan.Fruit pies bubble, and I would rather wash a pan than scrub the oven floor.
- Shield the edges.After the first 20 minutes, I add a pie shield if the crust is browning quickly.
- Cut peaches evenly.Similar slices soften at the same pace.
- Honor the cooling time.Four hours is what turns hot fruit juice into sliceable filling.
Variations I have actually tried
- All-blueberry:replace peaches with more blueberries and keep the same thickener.
- Nectarine pie:use sliced nectarines instead of peeled peaches.
- Crumb top:use one bottom crust and finish with a brown sugar crumble.
- Lemon lift:add 1 teaspoon lemon zest to the filling.
- Rustic top:skip the lattice and use a vented full crust when I want speed.
Storing and making ahead
I cover leftover pie tightly and refrigerate it for up to 5 days. Slices can be eaten cold, but I like warming them at 325°F (163°C) for 10 minutes to wake up the crust. I do not cover the pie until it is fully cool, because trapped steam softens the top crust.
My pie timing notes
I plan this pie backward from serving time. If I want dessert at 7, the pie needs to be out of the oven by 3 so the filling has a full 4 hours to settle. That cooling window is not wasted time; it is when the flour-thickened juices turn from bubbling syrup into a filling that stays mostly inside each slice.
I also watch the crust color more than the exact minute on the timer. A pale fruit pie usually means the bottom crust has not had enough time, while a deeply golden top with bubbling fruit tells me the filling reached the heat it needed.
Frequently asked questions
Do I have to peel the peaches?
I usually peel them for a smoother filling, but thin-skinned ripe peaches can be left unpeeled if the texture does not bother you.
Can I use frozen blueberries?
Yes. I add them frozen and expect a little more juice. I keep the flour amount the same and make sure the pie bubbles before pulling it.
Why does the pie need 4 hours to cool?
The filling thickens as it cools. If I slice too soon, the fruit juices run out even if the flavor is wonderful.
Can I make the pie crust ahead?
Yes. I keep pie dough in the refrigerator for a couple of days or freeze it well wrapped. Thaw frozen dough in the refrigerator before rolling.
How do I know the pie is done?
The crust should be deeply golden and the filling should bubble in the center, not just around the edges.
A patient cooling rack is the real secret to a clean slice of blueberry peach pie.
Blueberry Peach Pie
Description
This blueberry peach pie has a juicy summer fruit filling, warm spice, and a double crust that can be latticed or vented. I bake it hot, then let it cool fully so the filling slices cleanly.
Ingredients You’ll Need
Instructions
- Prepare a double pie crust through chilling.
- Whisk 3/4 cup sugar, flour, 1/2 teaspoon cinnamon, and allspice in a large bowl. Fold in peaches and blueberries.
- Preheat oven to 400 degrees F. Roll one dough disk to a 12-inch circle and fit into a 9-inch pie dish.
- Spoon filling into crust and dot with butter.
- Roll second dough disk and make a lattice or vented top crust. Trim, seal, and crimp edges.
- Brush with beaten egg. Mix remaining 1 Tablespoon sugar with remaining 1/4 teaspoon cinnamon and sprinkle over crust.
- Bake 20 minutes at 400 degrees F, then reduce to 375 degrees F and bake 30 to 35 minutes more.
- Cool 4 full hours before serving. Refrigerate leftovers up to 5 days.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 406kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 7g35%
- Trans Fat 0.5g
- Cholesterol 30mg10%
- Sodium 6mg1%
- Potassium 246mg8%
- Total Carbohydrate 70g24%
- Dietary Fiber 9g36%
- Sugars 22g
- Protein 6g12%
- Calcium 65 mg
- Iron 3.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cooling. The filling needs 4 hours to set.
Browning. Use a pie crust shield if the edge browns too quickly.
Fruit. Ripe but not mushy peaches make the cleanest filling.
Frequently Asked Questions
I usually peel them for a smoother filling, but thin-skinned ripe peaches can be left unpeeled if the texture does not bother you.
Yes. I add them frozen and expect a little more juice. I keep the flour amount the same and make sure the pie bubbles before pulling it.
The filling thickens as it cools. If I slice too soon, the fruit juices run out even if the flavor is wonderful.
Yes. I keep pie dough in the refrigerator for a couple of days or freeze it well wrapped. Thaw frozen dough in the refrigerator before rolling.
The crust should be deeply golden and the filling should bubble in the center, not just around the edges.
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