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Peach Blueberry Pie Recipe
Peach Blueberry Pie Recipe photo by Taste of Home

Peach Blueberry Pie Recipe

Read Reviews (9)
4.93 9
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"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. —Sue Thumma, Shepherd, Michigan
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 8 servings

Ingredients

  • 1 cup sugar
  • 1/3 cup King Arthur Unbleached 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
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter
  • 1 tablespoon 2% milk
  • Cinnamon-sugar

Nutritional Facts

1 serving (1 piece) equals 406 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 215 mg sodium, 65 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.
  2. Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
  3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Brush lattice strips with milk; sprinkle with cinnamon-sugar.
  4. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Editor's Note: Frozen fruit may be used if it is thawed and well drained.
Originally published as Peach Blueberry Pie in Country Woman May/June 1994, p33

Nutritional Facts

1 serving (1 piece) equals 406 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 215 mg sodium, 65 g carbohydrate, 2 g fiber, 3 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Peach Blueberry Pie(9)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 18, 2013

I made this pie today and it was delicious! The combination of peaches and blueberries was very good. I added 2 extra tablespoons of flour since my peaches were very ripe and juicy and it came out perfect - not runny at all. I would definitely make this recipe again.

MY REVIEW
Reviewed Aug. 2, 2013

This was so delicious! I didn't bother with fresh peaches though, I just used canned, but it was still fantastic!

MY REVIEW
Reviewed Jul. 30, 2013

Finally a peach pie that turns out great! I am always looking for recipes that will allow me to use my frozen peaches. I just drained them well and there was no soggy crust. The flavor was terrific too. My hubby loved it.

MY REVIEW
Reviewed Jun. 7, 2013

I LOVED it! The only thing I suggest to add in it is cornstarch; the filling is extremely runny so cornstarch should thicken it up. But all of it was excellent!

MY REVIEW
Reviewed Aug. 27, 2012

This is my Husbands favorite pie. I would recommend this to anyone! This great combo is always a hit!

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