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.
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.
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.
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.
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.
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.
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.
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.
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.
A patient cooling rack is the real secret to a clean slice of blueberry peach pie.
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.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
