Peach Blueberry Pie
This Peach Blueberry Pie, with a lattice crust and jammy, fruit-forward filling, captures the best of summer in every buttery, flaky slice.
- Prep Time: 00:25
- Cook Time: 00:60
- Total Time: 1 hour 25 minutes
- Yield: 8-10 slices
- Category: Fruit Pie
Ingredients
- 1 batch Best Butter Pie Crust or Flaky Pie Crust
- 2 pounds (about 5-7) just-ripe peaches
- 3/4 cup (150 grams) granulated sugar
- 3 tablespoons quick-cooking tapioca (see note)
- ½ teaspoon orange zest plus 1 tablespoon (15 grams) orange juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- Pinch coarse kosher salt
- 2 cups (250 grams) fresh blueberries, washed and dried
- Egg wash (optional)
- Turbinado sugar, for garnish (optional)
Instructions
- Prepare the pie pastry and let it rest overnight, if possible.
- Preheat the oven to 425ºF and place an oven rack in the lowest and middle parts of the oven.
- Roll out the pastry: Roll out 1 pie pastry disk to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second disk of pastry and cut strips to make a lattice, if desired, or just roll out as a full top crust. Place the lattice strips or top crust in the refrigerator until ready to use.
- Peel the peaches, if desired, then halve and pit them. Dice the peaches into bite-sized pieces and transfer them to a large bowl.
- To the bowl, add the sugar, quick-cooking tapioca, orange zest and juice, vanilla extract, nutmeg, and salt. Let the fruit macerate and the tapioca soften for 10 minutes. Add in the blueberries and carefully toss to coat.
- Place the filling and all the juices inside the pie shell. Arrange the fruit in the pie crust to eliminate any gaps and lightly press down on the mixture to compact it.
- Place the top pie crust over the filling as a lattice (or as a full crust, if desired). Trim the edges and crimp the bottom and top crusts together. (If making a full crust, cut a few slits in the crust to help the steam escape while it is baking.)
- Brush the top crust with an egg wash and sprinkle with coarse sugar, if desired.
- Bake the pie on a rimmed baking sheet on the lowest rack for 25 minutes.
- Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil or a pie shield, leaving the middle of the crust exposed. Bake until the juices are bubbling and the temperature of the middle of the pie reaches above 200ºF, another 35 to 40 minutes.
- Transfer to a wire rack to cool. Let the pie cool at room temperature for at least 6 hours to let the juices set up.
- Serve at room temperature.
Notes
Do not use tapioca pearls in place of quick-cooking tapioca. If you need to substitute, use 3 tablespoons of tapioca starch or 4 tablespoons of cornstarch, keeping in mind it will slightly affect the clarity and flavor of the filling.
Peaches and blueberries can vary quite a bit in sweetness, so it’s a good idea to taste them before mixing the filling. If they’re especially sweet and you like a more balanced dessert, you can reduce the sugar in the filling by ¼ to ½ cup. This recipe as written will work for standard peaches and blueberries.
A classic butter pie crust is great here. Some other good choices would be this Ultra Flaky Pie Crust, Sour Cream Pie Crust or Cream Cheese Pie Crust.
Peeling the peaches is optional. Because they're paired with blueberries, the skins aren't too noticeable, but you can peel them if you prefer. Need help? Check out this tutorial on How to Peel Peaches.
The blueberries are added last when making the filling to help them keep their shape before baking. Their skins can be delicate, and mixing them too much with the sugar and peaches may cause them to burst. This small step is optional, but encouraged.
The most foolproof way to ensure your pie is baked properly is to use an instant-read thermometer. For a peach pie, aim for an internal temperature above 200ºF. For more in-depth details on baking double-crust fruit pies, see this article.
A baked Peach Blueberry Pie can be stored at room temperature, covered, for 1 day. If you are storing it longer, cover it and place it in a refrigerator. It can always be reheated later to take the chill off of it and to crisp up the pastry.
Find it online: https://everydaypie.com/peach-blueberry-pie/