This peach-blueberry pie recipe combines sweet, ripe peaches with juicy blueberries and warm spices for a classic, homemade dessert. The method is straightforward: prepare the fruit filling, assemble in an unbaked pie shell, pour a touch of cream, dot with butter, and bake until the filling bubbles and the crust is golden. The result is a tender, flavorful pie that works well for family meals, potlucks, and seasonal gatherings.
The recipe is forgiving and easy to adapt — reduce or increase the sugar depending on the fruit’s natural sweetness, swap the spices to suit your taste, or add a lattice top for a decorative finish. After baking and cooling, this pie makes a beautiful addition to any dessert table.
Ingredients for Peach-blueberry Pie
- 3 cups fresh peaches, sliced (peels optional; use ripe peaches for best flavor)
- 1 cup blueberries (fresh or well-drained frozen)
- 3/4 to 1 cup granulated sugar, depending on peach sweetness
- 3 tablespoons all-purpose flour (or cornstarch for a clearer filling)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1 9-inch pie shell, unbaked (store-bought or homemade)
- 3/4 cup heavy cream
- 2 tablespoons butter, cut into small pieces
How to Make Peach-blueberry Pie
- Preheat the oven to 450°F (230°C).
- Prepare the fruit: slice the peaches and combine them with the blueberries in a large mixing bowl. If you prefer a smoother texture, peel the peaches before slicing.
- In a separate bowl, whisk together the sugar, flour, salt, cinnamon, and nutmeg until evenly blended.
- Pour the dry mixture over the fruit and toss gently to coat. Let the fruit sit for a few minutes so the sugar can draw out some juice and the flour can begin to thicken the filling.
- Spoon the fruit mixture into the unbaked 9-inch pie shell, arranging the fruit so it sits evenly. If you like, trim and crimp the pie edges or add a decorative rim.
- Pour the heavy cream evenly over the fruit filling. Dot the top with the small pieces of butter.
- Place the pie on a baking sheet to catch any drips. Bake at 450°F for about 15 minutes, or until the center begins to bubble and the crust starts to color.
- Reduce the oven temperature to 350°F (175°C) and continue baking until the crust is nicely browned and the filling is set in the middle, about 40 to 50 minutes more. If the edges brown too quickly, cover them loosely with aluminum foil.
- Remove the pie from the oven and let it cool on a wire rack. Allow the filling to set for at least one hour before slicing; cooling longer (two hours or more) will make cleaner slices.
- Serve warm or at room temperature. This pie is excellent with vanilla ice cream, a dollop of whipped cream, or a simple dusting of powdered sugar.
Yield
8 servings
Notes and Tips
- Adjust sugar to taste: if your peaches are exceptionally sweet, start with 3/4 cup and add more only if needed.
- Thickening options: use all-purpose flour as listed, or substitute an equal amount of cornstarch for a clearer filling and slightly firmer set.
- Frozen blueberries: if using frozen berries, do not thaw completely; gently fold them in while still partially frozen and drain any excess liquid to avoid a soggy crust.
- Crust care: to prevent a soggy bottom, bake the pie on a preheated baking sheet and avoid overfilling the shell. If you prefer, blind-bake the crust briefly before adding the filling.
- Cover the edges with foil or a pie shield if they brown too quickly during the longer bake at 350°F.
- Storage: store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or enjoy cold.
Serving Suggestions and Variations
Serve slices with vanilla ice cream, whipped cream, or a drizzle of warm caramel for extra richness. For a citrus lift, stir in 1 teaspoon of lemon zest to the filling. To add depth of flavor, replace a portion of the sugar with brown sugar or add a splash of vanilla extract. For a nutty twist, sprinkle chopped toasted almonds or pecans over the top just before serving.
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This peach-blueberry pie combines fresh fruit, warm spices, and a tender crust for a reliably delicious dessert. With a few simple adjustments you can make this recipe suit your pantry and taste preferences while keeping the baking straightforward and satisfying.