Teresa's Recipes
Peach and Blueberry Pie
Indulge in the delightful flavors of summer with this Peach and Blueberry Pie. Bursting with juicy peaches and sweet blueberries, all enveloped in a flaky, buttery crust, this pie is a celebration of seasonal fruit. The vibrant colors and harmonious blend of flavors make it a showstopper at any gathering. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience. Historically, pies have been a popular way to preserve fruits, making this recipe a delicious nod to the past.
Ingredients
- 1 tablespoon, for topping Turbinado sugar
- 1, beaten (for egg wash) Egg
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Cinnamon
- 1 tablespoon Lemon juice
- 2 tablespoons Cornstarch
- 1/2 cup Granulated sugar
- 2 cups, fresh or frozen Blueberries
- 4 cups, peeled and sliced Peaches
- 2 (9-inch) crusts) Pie crust
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Calories: 320
- Fat: 14g
- Carbs: 45g
- Protein: 3g
- Sodium: 150mg
- Sugar: 20g
Instructions
- Preheat the oven to 375°F (190°C).
- Place one pie crust in a 9-inch pie dish, pressing it into the bottom and sides.
- In a large mixing bowl, gently combine the sliced peaches, blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix until the fruit is evenly coated.
- Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
- Cover the pie with the second pie crust. Trim any excess dough and crimp the edges to seal the pie securely.
- Cut a few slits in the top crust to allow steam to escape during baking.
- Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a beautiful finish.
- Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the fruit filling is bubbling.
- Remove the pie from the oven and allow it to cool for at least 1 hour before serving to let the filling set.