Peach Blueberry Pie
This Peach Blueberry Pie offers a delightful blend of sweet peaches and vibrant blueberries, enhanced by warm cinnamon and allspice. Perfect for summer gatherings or family desserts, its flaky crust and juicy filling make it a beloved treat for fruit lovers and pie enthusiasts alike.
Ingredients
Instructions
- In a bowl, combine sugar, flour, cinnamon, and allspice.
- Add the sliced peaches and blueberries; toss gently to coat.
- Line a pie plate with the bottom crust.
- Pour the fruit filling into the crust.
- Dot the filling with pieces of butter.
- Cover the pie with a lattice crust.
- Brush the crust with milk.
- Sprinkle with cinnamon-sugar.
- Bake at 400°F for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the fruit mixture. If peaches are out of season, you can substitute frozen or canned peaches, but be sure to drain excess liquid. To enhance the crust, try using a mix of all-purpose and whole wheat flour. You can also use store-bought pie crust for convenience, especially if you're pressed for time.
Serving Suggestions
Serve slices of peach blueberry pie warm or at room temperature, topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Old-Fashioned Sweet Potatoes for a comforting meal. You can also serve it with a dollop of whipped cream or a sprinkle of fresh mint for added freshness.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with foil or plastic wrap, for up to 3 days. To reheat, place slices in a 350°F oven for about 10-15 minutes, or until warmed through. This will help maintain the crispness of the crust while allowing the filling to warm up nicely.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Blueberry Pie contains roughly 268 calories, with 4g protein, 61g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (36% of the Daily Value), vitamin C (27% of the Daily Value), and iron (24% of the Daily Value), and a good source of potassium. It also contributes 10g 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 fruit for this pie?
Yes, you can use frozen peaches and blueberries. Just make sure to thaw and drain them well to prevent excess moisture in the filling. This will help maintain the pie's texture and prevent a soggy crust.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling. You can also insert a knife into the filling; it should come out clean without any raw fruit or liquid clinging to it.
Can I make the pie ahead of time?
Absolutely! You can prepare the pie and refrigerate it before baking for up to 24 hours. Alternatively, bake it ahead of time and store it in the refrigerator. Just reheat before serving for the best flavor and texture.
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).