Blueberry Peach Pie
This Blueberry Peach Pie combines two of nature’s sweetest gifts into one showstopping treat that’ll have everyone begging for seconds.
The secret to this pie’s irresistible appeal lies in its perfect balance – juicy peaches and plump blueberries create bursts of flavor in every bite, while the flaky, golden-brown lattice crust adds that satisfying crunch we all crave. Plus, my special technique for reducing the fruit juices means no more soggy bottom crust!
Ingredients
For the Filling:
- 4 cups (680g) fresh peaches, peeled and sliced
- 1½ cups (200g) fresh blueberries
- ¾ cup (150g) granulated sugar
- ¼ cup (40g) cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 1 tablespoon unsalted butter, diced
For the Crust:
- Double-crust pie dough
For the Egg Wash:
- 1 large egg yolk
- 1 tablespoon heavy cream or whole milk
- Turbinado sugar for sprinkling
Steps
- Start with the filling: In a large bowl, combine peaches, blueberries, and sugar. Let sit for 30-60 minutes until juicy (this process, called maceration, draws out excess moisture and intensifies flavor). The fruit should release about ½ cup of juice.
- Strain the collected juices into a saucepan (save those precious fruits!). Reduce juice over medium-high heat for 5 minutes until syrupy and reduced by half. It should coat the back of a spoon. Cool completely.
- Mix reduced syrup back into fruit. Add cornstarch, lemon juice, cinnamon, and salt. Toss gently but thoroughly – cornstarch needs to coat every piece to thicken properly.
- For the bottom crust: Let dough warm slightly (5 minutes max – warm dough = tough crust). Roll to 12-inch circle on floured surface, rotating 45° after each roll to prevent sticking. Thickness should be uniform 1/8-inch.
- Transfer to 9-inch pie pan by rolling onto pin, then unrolling over pan. Press into corners without stretching (stretched dough shrinks!). Trim to 1-inch overhang, refrigerate.
- For lattice top: Roll second disk to 13-inch circle. Cut into 2-inch strips (straight edge = clean cuts). Refrigerate if strips become soft.
- Fill chilled bottom crust with fruit mixture. Dot with butter pieces. Create lattice pattern by laying strips perpendicular, weaving over-under. Trim and crimp edges.
- Freeze assembled pie 15-30 minutes (crucial for flaky crust!). Meanwhile, position rack in lower third of oven. Preheat to 400°F (205°C).
- Brush lattice with egg wash, sprinkle generously with turbinado sugar. Bake on preheated sheet pan 25 minutes until edges start browning.
- Reduce temperature to 375°F (190°C). Continue baking 45-55 minutes until deeply golden and filling bubbles thickly through lattice (thin bubbling means filling isn’t set). Shield edges with foil if browning too quickly.
