When the farmers market baskets are filled with summer’s bounty of blueberries and peaches, this is a great recipe to combine both. My mom’s Blueberry Peach Pie.
She said, “I don’t often make dessert but when summer arrives with all of the fresh fruit in the markets, I cannot resist. My husband is thrilled when I do succumb to the temptation. I had a pint of blueberries, which I knew wasn’t enough for a pie. Blueberry pie is his absolute favorite dessert and peach is a second. I had 3 very large peaches and decided to put them together. It was delicious and my husband loved the combination, so I had to share it with you. I definitely will make it again, but hopefully when we have guests!”
2/3 cup sugar (I used a little less but was using a 1/3 cup measure)
1/3 or a little more cup of all-purpose flour
1/4 teaspoon ground cinnamon
3 large peaches, sliced
1 pint of blueberries
dots of butter, optional
Preheat oven to 425-degrees.
Mix the sugar, flour and ground cinnamon in a small bowl and set aside. Stir mixture into
sliced peaches and blueberries. Pour into a prepared pastry-lined pie plate and dot with butter.
I only used a small amount of butter.
Cover with the top pastry, cut slits in pastry to vent, seal and crimp. I put foil strips over the edges of the pie crust and remove during the last 15 minutes of baking.
Bake for about 45 minutes, until the crust is a light brown and the juices are bubbling.
Cool on a wire rack for a couple of hours before serving.
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