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Peach Blueberry Pie
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Peach Blueberry Pie Recipe

This pie is truly North meets South. Sweet wild blueberries combine with juicy Southern peaches to create the perfect pairing. The flaky crust ties it all together. Add a scoop of your favorite ice cream and it will feel like summer all year long!
Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Difficulty Level Easy
Servings 8 slices
Calories 555kcal
Cost $8.50

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.
    Unbaked Pie Crust

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.

Nutrition

Nutrition Facts
Peach Blueberry Pie Recipe
Amount Per Serving (1 slice)
Calories 555 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 19mg6%
Sodium 259mg11%
Potassium 311mg9%
Carbohydrates 94g31%
Fiber 5g21%
Sugar 56g62%
Protein 6g12%
Vitamin A 731IU15%
Vitamin C 11mg13%
Calcium 54mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.