Best 15 Peach Blueberry Pie Recipes

PEACH BLUEBERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

PEACH BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
• Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

PEACH AND BLUEBERRY CRUMB PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
• For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
• Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
• For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
• Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

PEACH BLUEBERRY STREUSEL PIE

Steps:

• Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
• *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
• Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
• Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.

BLUEBERRY-PEACH PIE WITH PECAN CRUMB TOPPING

Steps:

• Place prepared pie crust (one that has been rolled out, placed in 9-inch pie pan, and edges crimped/fluted) in the freezer for 15 minutes; preheat oven to 400°.
• In a large bowl, combine the blueberries, peaches, ½ cup sugar, lime juice, and lime zest; mix well and then set aside for 10 minutes.
• In a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
• Turn the filling into the chilled pie crust; smoothing the top with a spoon or your hands; place the pie on the center oven rack and bake for 30 minutes.
• Meanwhile, to make the topping-combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
• Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
• Sprinkle the milk over the mixture and pulse again briefly.
• Transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
• Remove the pie from the oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie; spreading them evenly over the surface with your hands.
• Tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• Slide a large foil-lined baking sheet onto the rack below to catch any drips.
• Continue to bake 30-40 minutes until the juices bubble thickly around the edge.
• If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
• Transfer pie to a wire rack; let cook for at least 2 hours before serving.

PEACH BLUEBERRY PIE

Steps:

• 1. Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine. Add the butter and shortening; pulse until the mixture resembles coarse meal. Gradually add the ice water, pulsing the machine on and off, until the dough holds together. Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour, or overnight.
• 2. Butter a 9-inch Pyrex pie plate. Remove one disk of the dough from the refrigerator. Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate. Work quickly so that the dough doesn't become sticky. Using a spatula to help lift the dough, fold it loosely in half and then into quarters. Gently transfer it to the center of the pie plate. Open up the dough and press it lightly in the plate to fit. If the dough should tear, just press it lightly together. Trim the dough, leaving a 1-inch overhang. Place in the refrigerator to keep cold.
• 3. Line a baking sheet with waxed paper. Remove the other disk of dough from the refrigerator and roll it out the same way; transfer to the baking sheet and cover with another sheet of waxed paper. Place in the refrigerator to keep cold.
• 4. Position a rack in the center of the oven and preheat the oven to 425°F.
• 5. Prepare the filling. Using a paring knife, cut an "X" in the bottom of each peach. Drop the peaches into a pot of boiling water for 1 minute. Remove to a bowl. When they are cool enough to handle, slip off the skins. Cut the peaches into 3/4-inch slices and place in a large bowl. Toss with the lemon juice to prevent discoloring.
• 6. Add the blueberries, vanilla, brown sugar, 1/2 cup granulated sugar and the flour; toss well.
• 7. Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter.
• 8. Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling. Trim the overhang to 1 inch. Moisten the edges of the crusts where they meet with a little water, then press them together lightly and turn them under. Crimp the edges decoratively.
• 9. Brush the lattice crust and the rim with the cream. Sprinkle the surface with the remaining 2 tablespoons of sugar.
• 10. Place the pie on a baking sheet and bake in the oven for 15 minutes. Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes. If the top is getting too brown, tent the pie with foil after about 30 minutes. Let the pie cool on a wire rack before serving.

BLUEBERRY PEACH SLAB PIE

Steps:

• In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add half the butter and pulse until coarse, pea-sized crumbs appear. With the machine running, add 1/4 cup ice water and process until the dough just holds together. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Flatten into a disc, cover with plastic wrap, and refrigerate at least 1 hour or overnight. Repeat the same procedure with remaining 2 1/2 cups flour, 1 teaspoon salt, 1 1/2 tablespoons sugar, and butter. Flatten into a second disc and refrigerate at least 1 hour or overnight.
• Preheat oven to 425°F. Position one oven rack on the bottom rung and one in the center of the oven. Completely line bottom rack with foil to catch filling drips and place one 13x18-inch rimmed baking sheet on top of foil to preheat.
• Grease another 13x18-inch rimmed baking sheet with butter. On a floured surface, roll out 1 disc of dough into a 14x19-inch rectangle, about 1/8-inch thick. Roll dough onto rolling pin and unfurl onto greased baking sheet. Press dough into baking sheet and over rimmed edge; trim dough at rimmed edge. Refrigerate 30 minutes. Roll out second disc of dough to the same size, transfer to a large cutting board or 2 pieces of parchment taped together, and refrigerate 30 minutes.
• In a small bowl, whisk together the egg and milk to create an egg wash, set aside. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, lightly score the bottom of each peach with an "x". Drop peaches into water for 1 to 2 minutes to loosen skins and transfer to the ice water bath. Once cool enough to handle, remove the skins. Slice into 1/2-inch thick wedges. Place sliced peaches in a large bowl with blueberries, remaining 1/2 teaspoon salt, 1 1/4 cups sugar, cornstarch, vanilla, and lemon. Toss well to combine. Fill the dough lined baking sheet with the fruit mixture.
• Brush the outside edge of filled dough with egg wash. Top with the second dough rectangle. Press top and bottom crusts together and trim top crust to rimmed edge of baking sheet. Tuck and fold edges into base of baking sheet and crimp or decorate as desired. Brush top crust with egg wash and sprinkle with sanding sugar. Using a paring knife, cut vents in the top crust to release steam.
• Slide the filled baking sheet into the preheated baking sheet and bake on bottom rack until the crust begins to turn golden, about 25 minutes. Rotate stacked sheets, move to center rack, and reduce oven to 350°F. Keep foil on bottom rack. Continue baking, rotating sheet again half way through, until the crust is golden brown and you can see the thickened juices bubbling, 60 to 70 minutes more. Cover crust with foil if it begins to darken too much before juices are bubbling. Cool on a rack at least 2 hours to allow juices to set before slicing.

PEACH BLUEBERRY PIE

Steps:

• 1. Allow crusts to come to room temperature for easy handling. Follow box directions for a double crust pie. Line bottom crust in deep 9" - 10 "pie plate.
• 2. Fill a pot with water deep enough to cover peaches. Bring water to a boil. Place rinsed peaches into the boiling water for no more than 1 minute and drain immediately; then place peaches in bowl of ice water to cool. Drain. The skins will peel off easily. Slice peaches into 8-10 wedges per peach. Sprinkle peaches with lemon juice.
• 3. In a large bowl, mix together the sugar, cornstarch, flour, and cinnamon. Add to peaches and blueberries. Mix well and allow to rest for 5 minutes. Then, pour into bottom crust.
• 4. Dot with diced butter.
• 5 Place second crust on Top, Crimp edges and make 5 slashes in top crust to keep juices from spilling.
• 6. Brush water and egg mixture on top crust and edges. Sprinkle sugar on top. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 45 minutes longer. Cool. Serve with vanilla ice cream.

APPLE PEACH PEAR BLUEBERRY PIE

Steps:

• 1. Peel apples, peaches and pears, then thinly slice into a large bowl. Add blueberries, sugar, flour, cinnamon, and nutmeg. Stir gently to coat and let sit for at least ten minutes. Preheat oven to 425 degrees. Place bottom pie crust into pie plate. Add all of the filling. Cut up the butter and dot around on top of the filling. Top with second pie crust. Cut vents in top. or make crumb topping which I prefer.... Place aluminum foil around the edges of the pie to prevent burning. Bake for 30 minutes. Remove aluminum foil and continue baking an additional 10 to 20 minutes until the pie is nicely browned.

STRAWBERRY BLUEBERRY PEACH CRUMBLE PIE

Steps:

• Instructions Preheat your oven to 450˚. Unroll the piecrust & roll out to a slightly larger diameter. Gently place the piecrust in a large pie dish or quiche dish, fitting the piecrust to the pan or dish. Immerse the peaches in hot or boiling water for 3-5 minutes, which will allow the skins to easily peel away from the fruit. Thinly slice the peaches & overlap the slices in the crust. Chop a few peach slices in the center of the crust. Sprinkle a tablespoon each Signature Secrets & sugar over the peaches. Sprinkle the blueberries over the peaches, removing any leaves, stems or yucky berries along the way. Sprinkle a second tablespoon of Signature Secrets & sugar over the blueberries. Hull the strawberries. Slice the larger berries in half, then layer the strawberries over the blueberries. Sprinkle the last tablespoon each Signature Secrets & sugar over the strawberries. Refrigerate the pie while you make the crumble topping. For the crumble topping, cut the butter into 12 slices, then cut each slice into 4 cubes. Place the cubes into a food processor, & add the remaining ingredients (a). Process until all ingredients have been incorporated (b). Crumble the crumble topping over the fruit (c). Bake the crumble pie for 15 min at 450˚, then reduce the temperature to 350˚ & bake for an additional 50-60 minutes. The crumble topping should be nicely browned & the fruit juices should be bubbling. Let the pie cool completely before serving. Serve with vanilla ice cream or whipped cream.

PEACH/BLUEBERRY CRUMBLE PIE (GIADA)

Steps:

• Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish. For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl. Unroll the pie crust and place in the pie dish. Brush the inside with the egg white. For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor. Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

PEACH BLUEBERRY PIE

Steps:

• For the crust: Place the flour, sugar, and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing-what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add the water until the dough looks evenly moistened and soft curds form.
• To roll out the dough: Scrape the dough out of the bowl and onto a work surface. Gather together and divide in half, then form into two disks. Place a disk between two pieces of parchment paper and, with a rolling pin, roll it out, continually turning it ⅛ of a turn and rolling until the disk is just bigger than the pie pan. Place into the buttered pie pan and trim the edges. Make a second disk of crust using the same method; then place both in the refrigerator to chill.
• For the filling: Place the sugar in a large bowl and grate the lemon zest directly over the sugar; combine the sugar and zest with your fingers. Add the peaches and blueberries and toss, then let sit for about 5 minutes. Taste the filling and add a squirt of lemon juice and more sugar if needed. Stir in a pinch of salt and flour and gently mix.
• Preheat oven to 425 degrees F. Assemble the pie: Remove the pie shell and top crust from the refrigerator and pile the filling into the chilled pie shell. Place water around the edge of the shell, then lay the flat crust on top of the fruit. Squeeze the edges of the top and bottom together; use a fork to crimp the dough to seal it. Brush the crust with an egg wash. Sprinkle sugar on top, then use a knife to make steam vents in the dough, along with a hole in the center. Place pie on a parchment-lined baking sheet and bake 20-30 minutes; then check on the pie, lower the temperature to 375 degrees F, and bake another 30 minutes. (If the crust is browning too quickly, lay a piece of foil on top before returning to the oven.)
• The pie is finished when the crust is a beautiful golden brown and the filling is bubbling up through the slits. Remove the pie from the oven and allow it to rest for 30 minutes before slicing.

PEACH BLUEBERRY STREUSEL PIE

Steps:

• 1. Heat oven to 400 degrees. Combine sugar, cornstarch and ginger in large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into unbaked pie crust. Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit. Bake for 45 to 50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool.

MINI BLUEBERRY PEACH PIE

Steps:

• To make the Pie Crust: In food processor, pulse flour, sugar, salt, vegetable shortening and butter until mixture resembles coarse meal. Add ice water gradually; pulse until dough just comes together. Wrap in plastic and chill at least 1 hour before using.
• Preheat oven to 350 degrees F.
• Roll dough out on floured table to 1/8-inch thickness. Cut the dough into pieces that will fit into the pans. Spray 20 miniature tart shell pans with cooking spray. Put parchment circle in bottom of pans. Put the dough into tart shell pans. Fill with dry beans and bake until crust is almost done, about 20 minutes. Turn pan after 10 minutes. Take out of oven, let cool and take beans out. With remainder of dough cut 1/4-inch wide strips for lattice top. Cover and set aside.
• To make Blueberry Peach Pie Filling: Saute blueberries in butter and sugar. Add lemon juice, lemon zest, orange-flavored liqueur, salt and nutmeg. Saute until blueberry juices start to come out. Add cornstarch and peaches, cook 5 more minutes. Let cool.
• Preheat oven to 350 degrees F.
• To assemble: Put a heaping pile of filling in each tart shell. Place reserved dough strips in lattice pattern on pies. Brush with egg wash. Bake for about 5 to 7 minutes, until lattice top is golden brown. Let rest 5 minutes. Take pies out of pan while still warm.

LITTLE ANN'S PEACH AND BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
• Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
• Bake in preheated oven until golden brown, 45 to 50 minutes.