Blueberry and Peach Pie Recipe
It’s the tail end of blueberry season but what better way to send it off right than with this unique Blueberry and Peach Pie recipe!
With fresh peaches from my neighbor and exactly one cup of blueberries from our local farmer’s market, I just had to make this pie.
This Peach and Blueberry Pie recipe was so amazing that Kid #2 and our friend (a master at pie-making) wanted just a tiny bit more! Now THAT is very high praise.
Blueberry and Peach Pie Recipe
Print Blueberry and Peach PieRating: 51
Yield: 1 Pie
From Taste of Home: Best of Country Pies, 2001 Reiman Publications. (a must-have cookbook!)
Excellent combination--you won't go back to plain ol' peach pie again!
Ingredients
- 1 Cup Sugar
- 1/3 Cup all-purpose Flour
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Allspice
- 3 Cups Sliced Peeled Fresh Peaches
- 1 Cup Fresh or Frozen Unsweetened Blueberries (Thawed and Drained if Frozen)
- 1 Tablespoon Butter
- Pastry for Double-Crust Pie (9 inches)
- Milk
- Cinnamon-Sugar
Instructions
- In a large bowl, combine Sugar, Flour, Cinnamon and Allspice. Add the Peaches and Blueberries and toss gently.
- Line pie plate with bottom crust and add the filling. Dot with butter.
- Top with a lattice crust.
- Brush crust with milk then sprinkle with cinnamon-sugar.
- Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly.
- Cool completely on a wire rack.
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