Blueberry Peach Pie

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.

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 329kcal

Author: Stephanie Wilson

Ingredients

dough for double crust pie homemade or store-bought
⅔ cup granulated sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
3 large peaches sliced
1 cup blueberries
1 tablespoon butter cut into pieces

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Instructions

Preheat oven to 400 degrees F.
Make or prepare ready-made pie crusts and line a 9-inch pie plate with a bottom crust.
In a large bowl, mix the sugar, flour and ground cinnamon in a small bowl. Add the peaches and blueberries and stir to combine. Transfer to the prepared pie plate and dot the fruit with pats of butter.
Cover with the top pastry, seal and crimp the edges of the pastry. Cut slits into the top crust to vent during baking. Finally, cover the edges of the crust with foil to prevent overbrowning.
Bake for 45 minutes, or until the crust is light brown and the juices are bubbling. Remove the foil from the crust 15 minutes before the pie is finished baking. Let cool before slicing.

Notes

Easy Double-Crust Pie Dough Recipe:
Combine 2-½ cups all-purpose flour and ½ tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add ⅓ to ⅔ cup ice water, tossing with a fork until the dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate for 1 hour.

Frozen Fruit:
You can definitely substitute frozen fruit if they are thawed first and well-drained of any moisture.

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