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

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"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


  • 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
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter
  • 1 tablespoon 2% milk
  • Cinnamon-sugar

Nutritional Facts

1 piece: 406 calories, 16g fat (7g saturated fat), 14mg cholesterol, 215mg sodium, 65g carbohydrate (34g sugars, 2g fiber), 3g protein .


  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

Sweet White Wine

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

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nihlaberger 232283
Reviewed Sep. 4, 2015

"this has become our favorite pie of ALL !!"

bearikins 231118
Reviewed Aug. 12, 2015

"Like another reviewer, I make a pie with peaches and blackberries. The flavors and texture blend well together."

Katizzle 230631
Reviewed Aug. 3, 2015

"This pie was devoured in one sitting, it was so good! The only thing I changed was I used fresh blackberries from the backyard instead of blueberries. I'm already being bugged to make another pie, lol."

CindyLouiseB 11386
Reviewed Jul. 23, 2014

"I made this pie for a luncheon with friends and the hands down review was that this was the best pie ever! A couple of small changes: reduced the sugar to 3/4 c, substituted 1/8 tsp nutmeg for the allspice, omitted the 1 T of butter. Using in-season fruit really intensifies the great flavor."

JacquieRR 16506
Reviewed Jul. 22, 2014

"I made this pie for my sweetheart's birthday and it was delicious! I only omitted the allspice. I used fresh Georgia peaches I had gotten at a farmer's market and fresh wild blueberries I picked myself."

rwippel 10384
Reviewed Jul. 4, 2014

"Holy Moly! I'm in heaven. I may be biased because peaches are my favorite fruit ever, but this pie is dynamite! I picked fresh blueberries at the orchard today and made an all butter pastry crust. Perfection!"

LCS456 200956
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."

catlovesbooks 8685
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!"

Sandy1947 12903
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."

CookinMama8404 6841
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!"

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