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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
- Turbinado sugar
- 1 tablespoon, for topping
- Egg
- 1, beaten (for egg wash)
- Vanilla extract
- 1 teaspoon
- Cinnamon
- 1/2 teaspoon
- Lemon juice
- 1 tablespoon
- Cornstarch
- 2 tablespoons
- Granulated sugar
- 1/2 cup
- Blueberries
- 2 cups, fresh or frozen
- Peaches
- 4 cups, peeled and sliced
- Pie crust
- 2 (9-inch) crusts)
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.
Dietary Information
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
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