Estimated reading time: 5 minutes
Table of contents
As an Amazon Associate, I may earn a small commission from qualifying purchases.
It’s peach season y’all!! It’s that wonderful time of year when peaches are ‘aplenty in my neck of the woods so I’m going to share with you a delicious and easy peach and blueberry pie recipe. Of course, the blueberries are totally optional if they aren’t your thing. This recipe will make a delicious peach pie as well, just swap out the blueberries for another peach.
I seriously adore a piece of warm pie with freezing cold vanilla ice cream or whipped cream. The differences between the hot and cold sensations in my mouth make my soul happy. Heck, good food makes me happy! I honestly believe that this pie will make you happy too.
If you are looking for some other recipes that will satisfy your sweet tooth, then try my chocolate chip banana bread, blueberry bread, white chocolate chip pumpkin bread or pastelitos recipe.
An extra bounty of blueberries is great in my mixed berry baked oatmeal, summer berry salad, peach and blueberry salad and an acai bowl.
If you find yourself with an extra peach or two go ahead and click on this LINK for my peach and blueberry salad, its wonderful!
Ingredients for peach and blueberry pie
- Peaches/blueberries
- 2 refrigerated pie pastries (1 box)
- Sugar/brown sugar
- Flour
- Cinnamon/Nutmeg/Salt
- Lemon
- Butter
- Egg
You should already have most of these ingredients in your home. Sugar and flour are very shelf stable as well as cinnamon and nutmeg. I only had to purchase the fruit and the refrigerated pie pastry when I decided to make this.
How to make a peach and blueberry pie
- Peel the skin off of the peaches and wash your blueberries. Preheat the oven.
- Remove the pie pastry from the fridge and let sit on counter until it can be rolled out.
- In a large bowl add the sliced peaches and blueberries and all of the dry ingredients plus the lemon juice. Gentle stir to combine.
- Place 1 pastry sheet on bottom of pie plate and add the pie filling. Dot with small pieces of butter.
- Place 2nd pastry sheet on top of filling and cut 3-5 slits in the pastry to allow the steam to release.
- Whisk the egg in a small bowl and brush on top (this gives the crust a golden color). This step is optional.
How long do I bake a peach pie?
55 mins- 1 hr. 15 mins.
Baking times will vary due to the size and depth of your pie plate. I use a very deep pie plate so my pie will take much longer than a traditional shallow pie dish. Check out some of these beautiful pie plates on Amazon!
The internal temperature of the pie should be 175-180 degrees F. The filling won’t thicken up correctly if you pull it out too early. This is the thermometer I use for all of my cooking.
If the crust starts to get too brown then put some aluminum foil over the pie, this will also help the internal temp rise.
Can I use frozen or canned peaches?
Yes, both will work great in this recipe. The frozen peaches do not need to be thawed just add them to the dry ingredients and dump onto the pastry dough. Cooking time may vary.
Canned peaches can be used in this recipe, but they will need to be drained. This will also affect the cooking time and the thickness of the peach pie filling. Canned peaches have a thickener (syrup) added to them. I have not made a peach pie with canned peaches so let me know how it works out if you do!
Peach and blueberry pie will keep in the refrigerator, covered for 5 days.
Rate this recipe or leave me a comment below!
PEACH AND BLUEBERRY PIE
Ingredients
- 1 box Refrigerated pie pastry 2 rolls
- 6 each Peaches sliced
- ½ cup Blueberries
- ½ cup Sugar
- 2 tbsp Brown sugar
- ¼ cup Flour all purpose
- ½ tsp Cinnamon ground
- ¼ tsp Nutmeg ground½
- ½ tsp Salt
- ½ Lemon juiced
- 2 tbsp Butter
- 1 Egg
Instructions
- Remove pie pastry from refrigerator and let thaw, about 10 mins.1 box Refrigerated pie pastry
- Preheat oven to 450 degrees F.
- Peel skin off of peaches and then slice and add to a large bowl along with the blueberries. Add the next 7 ingredients and stir gently to combine.6 each Peaches, ½ cup Blueberries, ½ cup Sugar, 2 tbsp Brown sugar, ¼ cup Flour, ½ tsp Cinnamon, ¼ tsp Nutmeg, ½ tsp Salt, ½ Lemon
- Unroll 1 pastry dough and place into pie plate. Add peach/blueberry mixture to pie plate.1 box Refrigerated pie pastry
- Cut up the butter into small pieces and place on top of peach/blueberry mixture2 tbsp Butter
- Unroll the 2nd pie pastry and place on top of pie, crimping the ends together with a fork or your fingers. Cut a few slits in the top of the pastry.1 box Refrigerated pie pastry
- In a small bowl whisk the egg and brush on top of the pie.1 Egg
- Bake in 450-degree F oven for 10 minutes then lower oven temperature to 350-degrees F and bake for 40-55 minutes (depending on the depth of your pie plate).
Notes
