Peach Blueberry Pie

Name: Peach Blueberry Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings.
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.

Originally published as Peach Blueberry Pie in Country Woman May/June 1994

Reviews

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Average Rating:

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.
JacquieRR

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

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

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

Aug 2, 2013

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