Two of summer’s best crops unite to form a classic dessert you’ll want to bring to every cookout. Our Peach Blueberry Pie is sweet and fruity with a flaky crust. Using parchment paper in the oven will help catch any drippage. Truthfully, fruit pies are something that should be made a day ahead, and the longer this cools, the lower your chances of an overly juicy pie. If you have a pizza stone, use that instead of a baking sheet to aid the cooling process. Serve for dessert with vanilla ice cream, or at breakfast with a scoop of yogurt and a coffee.

Ali Ramee

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Credit: Jen Causey; Food Styling: Emily Nabors Hall; Prop Styling: Prissy Lee

Recipe Summary

active:
20 mins
total:
3 hrs 20 mins
Yield:
Serves 8 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a baking sheet on bottom oven rack; preheat oven to 400°F. Unroll 1 piecrust; transfer to a 9-inch pie pan or plate, letting piecrust fall into place (if you push or stretch it into place, it will shrink back when baked). Chill, uncovered, 15 minutes.

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  • Stir together peaches, blueberries, cornstarch, lemon juice and zest, cinnamon, and 3/4 cup plus 2 tablespoons of the sugar in a large bowl. Spoon mixture into chilled piecrust.

  • Unroll remaining piecrust; gently place on top of filling. Fold edges of top piecrust over and under edges of bottom piecrust, pressing together. Crimp edges using your fingertips or a fork.

  • Brush pie top evenly with egg; sprinkle with remaining 2 tablespoons sugar. Place pie on hot baking sheet in preheated oven. Bake until crust is golden and filling is bubbly, 50 minutes to 1 hour, covering crust edges with aluminum foil during final 20 minutes to prevent burning. Let cool at least 2 hours or up to 24 hours. Slice and serve.

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