This is a recipe for a fresh peach blueberry pie with a homemade butter pie crust (Pate Brisee). Fresh fruit, a little bit of spice and you’ve got a beautiful fresh peach pie. A delicious peach recipe to use up those Summer peaches.
Every year I order a big box of absolutely beautiful Colorado Western Slope Peaches from Highlands Ranch Rotary. They arrived last week, and my first project was this beautiful fresh peach blueberry pie.
But first, let’s talk pie pans. As I’ve mentioned in past posts, I’m obsessed with all the tart pans I’ve collected since attending Culinary School. Every pie we made was baked in a tart pan rather than a conventional pie pan. I adore the visual aspect of the end result. A thinner crust version than that of a traditional pie, slightly fancier to the eye…it truly can be a show stopper.
Made with the same buttery flaky crust as for a pie pan, whether filled with delicate pastry cream or fresh fruit, my heart skips a beat when I pull it from the oven. Especially when it’s topped with a beautiful lattice crust. And of course you can use your pie pan for this recipe. Which ever you use, it should be a 9″ pan.
This peach blueberry pie recipe is a little more complicated than just slicing fresh peaches and placing them on the pie dough. A sweet slurry is cooked stovetop, where fruit juice and corn starch makes a thicker pie filling. One that’s not too gloppy and one that’s just thick enough to give that crust a fighting chance to become tender, flaky and not soggy. A technique and recipe I learned at Culinary School.
An Easy Way To Peel Peaches:
Peel the peaches using this easy method. Boil water in a tall sauce pan. Drop the peaches into the boiling water and pull them out with a large slotted spoon thirty seconds later. Place them in a colander in the sink and douse them with cold water. The skin with practically slide off those sweet peaches.
So with peach season in full swing, grab a few peaches and please make a peach pie. You know everyone wants a slice. There’s nothing more beautiful than a slice of fresh peach pie dotted with beautiful purple-blue blueberries, it’s a sight to behold.
And please make your own pie crust. You can take a look a my recipe for Pate Brise, the traditional French Butter Pie Crust Recipe, Step By Step. It’s easier than you think.
Recipe for Peach Blueberry Pie:
I hope you give this peach blueberry pie recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite peach pie recipe, let me know, I’d love to give it a try.
Looking for more fruit pie recipe ideas, you won’t want to miss:
- Fresh Cherry Pie
- Peaches and Cream Pie
- Peach Crumble Pie
- Apple Cheesecake Pie, from Holly over at Spend With Pennies
And if you’re looking for more way to use those peaches, take a look at this one for Vanilla Roasted Peaches with Mascarpone and Raspberries. It’s a winner.
Fresh Peach Blueberry Pie
Ingredients
- 1/2 ounce Tapioca Starch
- 1 ounce Cornstarch
- 6 fluid ounces Cranberry Juice or equal parts water and cranberry juice or apple juice, or white grape juice
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Lemon juice
- 5 ounces Sugar
- 1/4 teaspoon salt
- 1 pound 8 ounces peaches skin removed, pitted, sliced
- 1/2 cup fresh blueberries stems removed
- 1 ounce Butter
- 1 recipe All Butter Double Pie Crust
- egg wash as needed
Instructions
- One Recipe All Butter Double Pie Crust. Divide the dough in half. Roll out one portion 1/8 inch thick and line the pie pan or tart shell. Refrigerate the shell for 30 minutes. After 30 minutes, dock the shell with a fork, sides and bottom.
- Combine the tapioca and cornstarch with just enough of the fruit juice to make a slurry.
- Combine the nutmeg, cinnamon, lemon juice, sugar, salt and the remaining fruit juice and bring to a boil. Add the slurry and return the mixture to a boil, stirring constantly. Add the peaches and bring to a boil once again. Add the butter and gently stir it in until melted. Cool completely.
- Spoon the filling into the pie shell. Sprinkle the uncooked, fresh blueberries over the cooked peach mixture. Brush the rim of the dough with egg wash.
- Roll our the remaining dough 1/8 inch thick and place it over the filling. Or with a pastry wheel, cut the shell into strips for a lattice topping. Brush the lattice top with egg wash. (1 egg, slightly beaten and 1 teaspoon water or cream) Crimp edges to seal.
- Bake at 425 degrees just until the crust is lightly browned. About 45 minutes. Allow to cool on a wire rack before serving.
I have a couple of tart pans that I don’t use nearly enough. I should pull one of them out this weekend and make this wonderful looking pie. Love pie! But then, who doesn’t? Peaches and blueberries play so nicely together — terrific combo. This looks excellent — thanks!
Thanks so much John. And yes, get out those pans. They’re screaming to be used. 🙂