Just like that, we’ve gone from spring to summer! Or at least, that’s where this pie can transport you to, no matter when you make it.
While the fruit was thawing, I was rolling out the pie crust.
Also, I mixed up the dry ingredients – sugar, flour, cornstarch, cinnamon, and allspice.
Then just toss the fruit with the sugar mixture…
…And put it in the pie crust!
I topped the pie with a lattice crust, then brushed it with some milk…
…and sprinkled it with turbinado sugar, because that just makes it look so pretty.
In our 4½ years of pies, we’ve had a blueberry pie and a peach pie (and a few other combinations), but this pairing was delicious!
Using frozen fruit definitely simplified the process as well; if you were using fresh ingredients slicing the peaches would be the most difficult step.
It probably could have cooled a little more so it had time to thicken and was not quite this soupy, but no one complained about the taste.
The original creator of the recipe substituted blueberries when she didn’t have enough peaches to fill a pie crust, but I say that shortage was a blessing – who knew how awesome these 2 fruits would be together?
Blueberry Peach Pie (recipe adapted from Taste of Home)
1 cup sugar
⅓ cup all-purpose flour
½ tsp. cinnamon
⅛ tsp. allspice
1½ tsp. cornstarch
3-4 cups fresh or frozen peaches, peeled and sliced
1-2 cups fresh or frozen blueberries
pastry for double-crust pie (9 inches)
1 T. milk
- In a large bowl, combine sugar, flour, cinnamon, allspice, and cornstarch. Add peaches and blueberries; toss to coat.
- Preheat oven to 400 degrees. Prepare bottom pie crust and pour filling inside.
- Top with a lattice pie crust. Brush with milk and sprinkle with turbinado sugar.
- Bake 40-45 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.