Peach And Blueberry Pie
This peach and blueberry pie combines the sweet juiciness of ripe peaches with vibrant blueberries, all encased in a flaky crust. Perfect for summer gatherings or a delightful dessert, its fruity flavors and golden crust make it a crowd-pleaser for all ages.
Ingredients
Instructions
- Preheat oven to 400°F.
- Mix peaches lightly with 2 tablespoons of sugar, then add cornstarch and lemon juice.
- Roll out the pie dough and press into a 9-inch pie plate, crimping the edges.
- Arrange peaches around the sides of the pie, leaving the center for the blueberries.
- Toss the blueberries with the remaining 1 tablespoon sugar.
- Pour the blueberries into the center of the pie over the peaches.
- Bake for 50 to 60 minutes or until the pastry is golden and the fruit is soft and bubbly.
Tips & Substitutions
For a deeper flavor, consider adding a pinch of cinnamon or nutmeg to the peach mixture. If you don't have cornstarch, you can substitute with all-purpose flour, but reduce the amount slightly. Ensure your peaches are ripe for the best sweetness and texture. To enhance the pie's presentation, consider brushing the crust with a beaten egg for a golden finish.
Serving Suggestions
Serve the peach and blueberry pie warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with creamy green beans as a side dish for a summer meal. For a festive touch, consider garnishing with fresh mint leaves.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This helps maintain the crispness of the crust while softening the fruit.
Nutrition & Diet Analysis (per serving)
Each serving of Peach And Blueberry Pie contains roughly 143 calories, with 3g protein, 35g carbohydrates, and 1g fat. It is an excellent source of vitamin C (49% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 peaches or blueberries for this pie?
Yes, you can use frozen fruit, but make sure to thaw and drain excess moisture before mixing. This prevents the pie from becoming too watery. You may also need to increase the cornstarch slightly to help thicken the filling.
How can I make this pie vegan?
To make this pie vegan, use a store-bought vegan pie crust or prepare your own using plant-based butter. The filling remains the same, as all the ingredients are naturally vegan. Enjoy a delicious vegan treat that everyone will love.
What can I do if the crust is browning too quickly?
If the crust is browning too fast during baking, cover the edges with aluminum foil to prevent burning. This allows the pie to continue baking evenly without compromising the crust's color.
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).