Peach Blueberry Pie Recipe

5 15 22
Peach Blueberry Pie Recipe
Peach Blueberry Pie Recipe photo by Taste of Home
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Peach Blueberry Pie Recipe

Read Reviews
5 15 22
Publisher Photo
"What a flavor!" That's what I hear most often after folks try this pie I invented one day when I didn't have enough peaches to fill the crust. —Sue Thumma, Shepherd, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter
  • 1 tablespoon 2% milk
  • Cinnamon sugar

Directions

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.
Editor's Note: Frozen fruit may be used if it is thawed and well drained.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Peach Blueberry Pie in Country Woman May/June 1994, p33

Nutritional Facts

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

  • 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
  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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Peach Blueberry Pie in Country Woman May/June 1994, p33

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Reviews forPeach Blueberry Pie

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MY REVIEW
PageRD User ID: 5881442 274639
Reviewed Sep. 29, 2017

"I had some overripe peaches that I needed to use as well as some freshly picked blueberries. This pie was the perfect way to use both items. I shared the pie with friends and the results were unanimous...one of the best pies ever. I used a little less allspice than it asked for but the flavor still came through clearly."

MY REVIEW
nihlaberger User ID: 3761249 232283
Reviewed Sep. 4, 2015

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

MY REVIEW
bearikins User ID: 7498282 231118
Reviewed Aug. 12, 2015

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

MY REVIEW
Katizzle User ID: 8468550 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."

MY REVIEW
CindyLouiseB User ID: 7901165 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."

MY REVIEW
JacquieRR User ID: 6215681 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."

MY REVIEW
rwippel User ID: 4262008 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!"

MY REVIEW
LCS456 User ID: 7088740 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."

MY REVIEW
catlovesbooks User ID: 4808399 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!"

MY REVIEW
Sandy1947 User ID: 4479435 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."

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