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peach blueberry pie in a 9" tart pan with lattice topping and topped with a scoop of vanilla ice cream

Fresh Peach Blueberry Pie

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.

Course Dessert
Cuisine American
Keyword Peach Blueberry Pie
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 8
Calories 292 kcal
Author Lea Ann, Cooking On The Ranch

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

  1. 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.

  2. Combine the tapioca and cornstarch with just enough of the fruit juice to make a slurry.
  3. 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.

  4. 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.

  5. 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.

  6. Bake at 425 degrees just until the crust is lightly browned. About 45 minutes. Allow to cool on a wire rack before serving.
Nutrition Facts
Fresh Peach Blueberry Pie
Amount Per Serving
Calories 292 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 8mg3%
Sodium 186mg8%
Potassium 365mg10%
Carbohydrates 53g18%
Fiber 3g13%
Sugar 35g39%
Protein 3g6%
Vitamin A 650IU13%
Vitamin C 14.4mg17%
Calcium 16mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.