This blueberry peach pie combines two juicy summer season fruits in a fantastically golden, flaky all-butter pie crust. The filling is thick and flavorful (not runny) because of a cautious mixture of cornstarch and flour, plus a fast step on the range to scale back the surplus fruit juices. This beautiful pie shines throughout peak peach season, and with the current recipe updates, it bakes and slices as great because it tastes!

I initially printed this recipe in 2014 and have since added new images, a couple of extra success suggestions, and I’ve additionally made a couple of small enhancements to the filling, that are mirrored within the printable recipe under.

Whereas I all the time concentrate on pies in November throughout my annual Pie Week and plenty of, many Thanksgiving pie recipes, I undoubtedly don’t restrict pie-making to the vacation baking season!

And that is one among my very favourite pies this time of yr.

This Blueberry Peach Pie Is:

• A celebration of peak-season fruit
• Made fully from scratch
• Sliceable, not overly runny
• Spiced with cinnamon and allspice
• Frivolously brightened with contemporary lemon
• Baked in a selfmade butter pie crust, however you should utilize your individual favourite recipe or store-bought

Begin With Pie Dough

You should use my all-butter pie crust, this buttery flaky pie crust (which makes use of a mixture of shortening and butter), your individual favourite recipe, or store-bought. I used my all-butter pie crust within the pictured pie.

If utilizing both selfmade recipe, make the pie dough forward of time, as a result of it wants to relax within the fridge for a minimum of 2 hours earlier than you’ll be able to roll it out. However it retains nicely within the fridge for as much as 5 days and the freezer for as much as 3 months, so make it prematurely and it’ll prevent time on the day you really make this pie.

Like most selfmade pies, this blueberry peach pie takes a number of hours to make; however most of that point is hands-off, because the pie is baking and cooling. It’s an train in endurance! And I must also observe that you just don’t have to par-bake the crust as a result of this pie bakes for therefore lengthy.

Right here’s Why This Filling Works

Let’s transfer on to the filling. After I first developed this recipe again in 2014, I relied solely on flour to thicken the blueberry peach filling. The flavour was spot-on, however the pie by no means fairly set into clear, sliceable items. (Scrumptious, however not very neat.)

After 10+ years and numerous pies (my favourite class of baking!), I’ve discovered {that a} mixture of cornstarch and flour is good for this explicit fruit pairing.

Right here’s why:

Cornstarch is simplest at thickening high-moisture fruit fillings like berries. Flour works properly for fruits like apples and pears as a result of it helps bind the massive items of fruit collectively, creating construction. Collectively, these two thickeners create a wonderfully set pie that also tastes juicy.

However that’s not all:

2 Extra Tips to Make sure the Filling Units:

1. Briefly Cut back the Juices: Briefly lowering the juices—launched from the fruit after mixing with sugar—makes an enormous distinction. Simply simmer the liquid for a pair minutes over low warmth on the range, then spoon it over the filling earlier than including the highest crust. I take advantage of this similar methodology in my cherry pie, and it helps the filling set properly.
2. Look ahead to Effervescent Filling: Remember to bake the pie till the filling is effervescent throughout the sides, which is all the time a useful indicator that your pie is finished. If you wish to be exact, the inner temperature of the filling taken with an on the spot learn thermometer ought to be round 200°F (93°C) when finished.

Right here’s every thing else you want for the filling:

• Peaches: You want 5 cups of chopped peach chunks, which is often between 800-900g. Round 6 or 7 peaches can yield this quantity, relying in dimension.
• Blueberries: Use 1 and 1/2 cups, which is about 210g.
• Sugar: Helps draw out liquid from the fruit, so the cornstarch and flour can work collectively to agency up the filling.
• Cornstarch: Helps to thicken the filling.
• Flour: Provides construction and helps the cornstarch with thickening the filling.
• Cinnamon & Allspice: Each add heat spiced taste. Be at liberty to skip the allspice or strive changing with floor nutmeg or floor ginger.
• Lemon Juice: Provides a contemporary, shiny taste.
• Butter: Like cherry pie and my common peach pie, dotting small cubes of butter on prime of the filling helps create a richer filling.

Use Peach Chunks, Not Slices

I’ve discovered most success with peach pie after I reduce the peaches into 1-inch chunks as an alternative of slices. As a result of peaches are so juicy, slices bake into mush, whereas chunks retain extra of their deliciously mushy texture. I do the identical for normal peach pie and peach cobbler, too.

Peeling & Slicing Peaches

• You possibly can place the peaches in a pot of boiling water for a couple of seconds to loosen the pores and skin. Use a slotted spoon to take away the peaches and place them in a bowl. The peel ought to simply come off. I discovered this trick from Style of House, so learn extra over there!
• After I don’t use the boiling water trick, I take advantage of a peeler. I like this OXO peeler as a result of it’s versatile and simple to carry. Ensure that to rinse the peeler and your fingers actually because every thing begins to get a bit slippery from the juicy peaches.
• To simply reduce peaches, use a pointy knife and, once more, rinse it and your fingers typically so nothing slips.

And the blueberries are simply the best fruit for a pie. No peeling, chopping, or slicing. I all the time respect that when making blueberry pie!

Cut back the Filling Juices on the Range

After you mix the filling components collectively, set it apart and roll out the pie dough on your pie dish. Throughout this time, your filling is already working because the sugar pulls juices from the fruit. Usually I discard all this juice, however it’s the place a number of the thickeners find yourself and that’s what helps thicken the filling within the oven.

As a substitute, use a slotted spoon to switch the fruit into your crust, then pour the leftover juice right into a small saucepan. You’ll solely have a couple of Tablespoons, however this juice is efficacious! Cut back on the range over low warmth for about 3 minutes. It can flip into the consistency of applesauce. Cool for five minutes, then pour over the filling and toss gently (in your pie dough!) to mix. See under:

Prime Pie Crust Choices

I went with a standard lattice pie crust right here, however you’ll be able to definitely strive others. Listed here are a couple of options:

Let’s Bake the Pie

After filling the pie and topping the pie, make sure you crimp or flute the pie crust. Brush the floor and edges with egg wash, which is 1 egg and a little bit of milk. This guarantees a crispier crust and helps develop that signature golden sheen. With out it, the pie dough seems boring and lackluster. Sprinkle with coarse sugar, if desired.

Listed here are some last success suggestions that apply for baking the pie:

1. Begin at an Preliminary Excessive Temperature: 425°F (218°C) for 20 minutes, then the rest at 375°F (190°C). The explanation for the preliminary sizzling oven burst is to set the crust and encourage the thickeners, primarily cornstarch, to start working.
2. Place a Baking Sheet on Rack Under Pie: This pie filling can drip. Place a baking sheet on the underside oven rack to catch any bubbled-over juices. When you actually need to save your self cleanup time, line it with foil first.
3. Pie Crust Defend: After the primary 20 minutes within the oven, if you decrease the temperature, I like to recommend putting a pie crust protect on the crust’s edges to forestall it from over-browning too rapidly. You should buy a pie crust protect, however I typically make one out of aluminum foil (see recipe Notes).
4. Bake for a Lengthy Time: You need the filling to be effervescent on the floor almost in every single place, and this takes near 70 minutes whole. The inner temperature within the take a look at pies (straightforward to take with an instant-read thermometer due to the lattice prime) was round 200°F (93°C) when finished.
5. Cool Fully: Slicing heat provides you with a soupy slice of pie. Cool for a minimum of 5 hours at room temperature as a result of the pie filling continues to arrange because it cools.

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