Blueberry Peach Pie

Numnum
Fruity summer dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 10
Calories

Ingredients
  

  • Homemade Pie Crust  (full recipe makes 2 crusts: 1 for bottom, 1 for top)
  • 3/4 cup granulated sugar +one tablespoon
  • 6 tbsp all-purpose flour
  • 3/4 tsp ground cinnamon
  • tsp ground allspice
  • 3 cups sliced fresh peaches about 5
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon unsalted butter
  • 1 egg beaten

Instructions
 

  • The crust: Prepare my pie crust recipe through step 5.
  • Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.
  • Preheat oven to 400°F (204°C).
  • Preheat oven to 400°F (204°C).Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the 2nd in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place on top of the filling.
  • Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
  • Brush the lattice top with the beaten egg. A very thin coating – you don’t want scrambled eggs on top of your dough. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.
  • Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  • Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Keyword banana banoffee pie, blueberry, easy, peach
About Author

Numnum

Hello there!
I am Numnum, a baker, blogger and a well known lover of sweets!
I post recipes on my blog 1-2 times per week! You can visit my food blog at bakeeatsmilerepeat.com

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: