Blueberry Peach Pie
A luscious blueberry peach pie featuring sweet, ripe peaches and vibrant blueberries, perfect for summer gatherings or comforting dessert cravings with flaky crust and warm spices.
Ingredients
Instructions
- Preheat oven to 450°F (232°C).
- In a large mixing bowl, beat eggs until frothy and well combined.
- Add tapioca and allow to absorb the liquid for 2 minutes.
- Beat in dark brown sugar, salt, and nutmeg.
- Add peeled and sliced peaches and blueberries to the mixture, stirring gently to combine.
- Pour the filling into one of the prepared 9-inch pie crusts.
- Cover with the second pie crust and trim excess dough.
- Spread 2 tablespoons of cream over the top crust before baking.
- Bake in the preheated oven for 45 minutes or until crust is golden brown and filling is bubbly.
- Allow to cool slightly before serving.
Tips & Substitutions
For a thicker filling, consider adding an extra tablespoon of tapioca. If you don't have dark brown sugar, light brown sugar works as a substitute, though it will alter the flavor slightly. To enhance the spices, try adding a dash of cinnamon. Ensure your peaches are perfectly ripe for the best flavor; firm peaches may not yield enough juice for this pie.
Serving Suggestions
This Blueberry Peach Pie is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or whipped cream. For a refreshing contrast, serve with a side of fresh fruit salad. It also complements well with a cup of Old Fashion Hot Chocolate for a cozy dessert experience.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It can be kept for up to 3 days. When reheating, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore the crispness of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Peach Pie contains roughly 283 calories, with 3g protein, 49g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (24% of the Daily Value). Note that it is relatively high in sodium, at 892mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure to thaw and drain them before adding to the filling to prevent excess moisture, which could make the pie soggy. Frozen fruit can also be a great option when fresh blueberries are out of season.
What can I do if the crust is getting too brown?
If the crust is browning too quickly, you can cover the edges with aluminum foil to prevent burning while the filling continues to bake. Keep an eye on the pie and make adjustments as necessary to achieve a golden-brown appearance without overcooking.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and refrigerate it before baking. Just ensure you cover it well to prevent it from drying out. Alternatively, you can bake the pie and store it in the fridge, then reheat it before serving for a fresh taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).