Peach Blueberry Pie

Name: Peach Blueberry Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

"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

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.

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.

Nutrition Facts

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

Reviews

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Average Rating:

Deb

Aug 3, 2019

Best peach and blueberry pie ever! So far, I've made it three times this summer ????
PKennedy

Jul 14, 2019

Made this pie for dessert tonight with fresh peaches from The Peach Truck and it was delicious. I have added this recipe to my favorites and will definitely be making it again.
Nicole

Jul 12, 2019

Could you use drained canned peaches for this recipe?
xxcskier

Oct 14, 2018

Our neighbor gave us some of her fresh peaches so I knew I had to make this pie and I’m so glad I did, this pie is delicious! My family loved it! This is a keeper!
Butcher2boy

Jan 22, 2018

Never can go wrong with homemade pie. I skipped the allspice (I don't like it) and added a little more cinnamon. Blackberries were more of a hit than the blueberries.
PageRD

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.
nihlaberger

Sep 4, 2015

this has become our favorite pie of ALL !!
bearikins

Aug 12, 2015

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

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

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.