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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. —Sue Thumma, Shepherd, Michigan
8 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 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


  • In a large bowl, combine sugar, flour, cinnamon and allspice. Add
  • peaches and blueberries; toss to coat.
  • 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.
  • 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.
  • Bake 40-45 minutes or until crust is golden brown and filling is
  • bubbly. Cool on a wire rack. Yield: 8 servings.

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Peach Blueberry Pie (continued)

Editor's Note: Frozen fruit may be used if it is thawed and well drained.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.