I’m from the Northeast where blueberry and apple pies are predominant. My wife is from the South where pecan and peach pies are usually the only options on the menu. After trying several different recipes for peach blueberry pie, I knew I had to come up with my own. I added a brown sugar crumb topping, similar to the one usually found on Dutch apple pie.
Depending on where you live you’ll probably have to use frozen blueberries for this recipe. If you live in the North where wild blueberries grow everywhere, chances are you won’t be able to find good peaches. If you live in the South, the only fresh blueberries you’ll be able to find are high bush, and they are not recommended for baking. This recipe is based on the assumption that you’ll be using fresh peaches and frozen wild blueberries.
Frozen blueberries release more liquid when they bake than fresh blueberries. After blueberries are picked they’re flash frozen, which creates ice crystals. Many recipes for blueberry desserts claim you don’t need to drain frozen blueberries. Oh yes you do! Frozen blueberries contain up to 20% more liquid than fresh blueberries. If you want to know the technical details of why this is true, check out my article on Key Tips For Making Blueberry Pie.
This recipe can be made with either fresh or frozen peaches. If you use frozen peaches, be sure to allow them to drain for at least 10 minutes. Peaches retain a lot of the syrup they’re packed in. I don’t recommend using canned peaches unless absolutely necessary. Canned peaches can be used but require special consideration, which I covered in my Peach Pie Recipe With Canned Peaches.
Fresh peaches will need to be peeled and sliced. The easiest way to peel the peaches is to boil them. Fill a bowl with ice water. Boil the peaches in hot water for about 45 seconds. Using a large spoon or tongs, move the peaches from the boiling water directly into the ice water. The skins should slip right off. Be sure to cut an X into the bottom of the peaches to help the skins slip off.
Peach Blueberry Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 cookie or baking sheet (large enough to hold the pie plate)
- 1 large bowl
- 1 medium bowl
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
For The Filling
- 2 refrigerated pie crusts
- 8 peaches (3 cups sliced)
- 2 cups frozen blueberries (thawed and drained)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 4 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1/2 tbp ground cinnamon
- 1/4 tsp ground nutmeg
For The Crumb Topping
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar packed tightly
- 5 Tbsp butter cold (preferably frozen)
- 1/2 tsp ground cinnamon
Instructions
Preheat The Oven
- Preheat the oven to 425℉.
- Place a cookie sheet on the middle rack.
Prepare The Crust
- Refrigerated crusts should sit at room temperature for 15-20 minutes or as directed on the package.
- Place the bottom crust in the pie plate. Crimp the edge to create a scalloped look.
Prepare The Filling
- In medium bowl whisk together the sugars, lemon juice, spices, and cornstarch.
- Place the peaches and blueberries in a large bowl and pour the sugar mixture evenly over the fruit.
- Gently blend together to avoid releasing any additional juices from the peaches and blueberries.
- IMPORTANT TIP: Do not put the filling into the crust until the pie is ready for the oven. If the filling sits in the pie plate for too long the bottom crust of your pie will be soggy.
Prepare The Topping
- Cut the butter into five separate pieces then cut each piece into quarters.
- In large bowl add the cubed butter, flour, brown sugar, and cinnamon.
- Mix well with pastry cutter or a fork until crumbles start to form. Do not use your hands or your body heat will melt the butter.
- The topping is sufficiently mixed when the crumbles resemble granola.
Assemble The Pie
- Scoop or spoon the fruit mixture into the bottom crust,.
- Sprinkle or spoon the topping over the fruit mixture. Press the topping into the filling.
Bake
- Place on preheated cookie sheet and bake for 10 minutes at 425° then lower the temperature to 350°F. Bake for an additional 35-40 minutes or until the crust is golden brown and the filling starts to bubble..
- If you notice the crust is getting too dark, use a pie crust shield or wrap thin strips of aluminum foil around the edge.
Cool
- Allow to sit on wire cooling rack until pie plate is cool to the touch.