Print Options

Back to Peach Blueberry Pie >

Include these items:

Select reviews >

Taste of Home Logo

Peach Blueberry Pie

Peach Blueberry Pie
"Boy...I never thought of putting these two together. What a flavor!" That's what I hear most often after folks try this pie I "invented" one day when I was short of peaches for a full crust. As a family, we—my husband, our two boys and I—built our house in the country, just 100 feet from a river.
6-8 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 3 cups sliced peeled fresh peaches
  • 1 cup fresh or frozen unsweetened blueberries
  • 1 tablespoon butter
  • Pastry for double-crust pie (9 inches)
  • Milk
  • Cinnamon-sugar

Directions

  • In a large bowl, combine sugar, flour, cinnamon and allspice. Add the
  • peaches and blueberries; toss gently.
  • Line pie plate with bottom crust; add the filling. Dot with butter.
  • Top with a lattice crust. Brush crust with milk; sprinkle with
  • cinnamon-sugar.
  • Bake at 400° for 40-45 minutes or until crust is golden brown and
  • filling is bubbly. Cool completely on a wire rack. Yield: 6-8
  • servings.
Editor's Note: Frozen fruit may be used if it is thawed and well drained.
Nutrition Facts: 1 serving (1 piece) equals 406 calories,
© Taste of Home 2013

2 of 2

Peach Blueberry Pie (continued)

Nutrition Facts: 16 g fat (7 g saturated fat), 14 mg cholesterol, 215 mg sodium, 65 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013