Blueberry Peach Pie – Sally’s Baking Habit

This blueberry peach pie combines two juicy summer season fruits in a superbly golden, flaky all-butter pie crust. The filling is thick and flavorful (not runny) because of a cautious mixture of cornstarch and flour, plus a fast step on the range to cut back the surplus fruit juices. This beautiful pie shines throughout peak peach season, and with the latest recipe updates, it bakes and slices as splendidly because it tastes!

I initially revealed this recipe in 2014 and have since added new pictures, a couple of extra success ideas, and I’ve additionally made a couple of small enhancements to the filling, that are mirrored within the printable recipe under.

Whereas I all the time give attention to pies in November throughout my annual Pie Week and lots of, many Thanksgiving pie recipes, I undoubtedly don’t restrict pie-making to the vacation baking season! Summer season is prime pie time.

This Blueberry Peach Pie Is:

• A celebration of peak-season fruit
• Made fully from scratch
• Sliceable, not overly runny
• Spiced with cinnamon and allspice
• Calmly brightened with recent lemon
• Baked in a do-it-yourself butter pie crust, however you should utilize your individual favourite recipe or store-bought

Begin With Pie Dough

You should utilize my all-butter pie crust, this buttery flaky pie crust (which makes use of a mix of shortening and butter), your individual favourite recipe, or store-bought. I used my all-butter pie crust within the pictured pie.

If utilizing both do-it-yourself recipe, make the pie dough forward of time, as a result of it wants to sit back within the fridge for not less than 2 hours earlier than you may roll it out. Nevertheless it retains properly within the fridge for as much as 5 days and the freezer for as much as 3 months, so make it prematurely and it’ll prevent time on the day you really make this pie.

Like most do-it-yourself pies, this blueberry peach pie takes a number of hours to make; however most of that point is hands-off, because the pie is baking and cooling. It’s an train in persistence! And I also needs to word that you just don’t have to par-bake the crust as a result of this pie bakes for thus lengthy.

Right here’s Why This Filling Works

Let’s transfer on to the filling. After I first developed this recipe again in 2014, I relied solely on flour to thicken the blueberry peach filling. The flavour was spot-on, however the pie by no means fairly set into clear, sliceable items. (Scrumptious, however not very neat.)

After 10+ years and numerous pies (my favourite class of baking!), I’ve discovered {that a} mixture of cornstarch and flour is right for this explicit fruit pairing.

However that’s not all:

2 Extra Tips to Make sure the Filling Units:

1. Briefly Cut back the Juices: Briefly decreasing the juices—launched from the fruit after mixing with sugar—makes a giant distinction. Cook dinner the liquid for a minute or 2 over low warmth on the range, then spoon it over the filling earlier than including the highest crust. I take advantage of this identical methodology in my cherry pie, and it helps the filling set properly.
2. Look ahead to Effervescent Filling: Make sure you bake the pie till the filling is effervescent throughout the perimeters, which is all the time a useful indicator that your pie is completed. If you wish to be exact, the inner temperature of the filling taken with an on the spot learn thermometer must be round 200°F (93°C) when accomplished.

Right here’s all the pieces you want for the filling:

• Peaches: You want 5 cups of chopped peach chunks, which is round 950g. 8 peaches can yield this quantity, relying in dimension.
• Blueberries: Use 1 and 1/2 cups, which is about 210g.
• Sugar: Helps draw out liquid from the fruit, so the cornstarch and flour can work collectively to agency up the filling.
• Cornstarch: Helps to thicken the filling.
• Flour: Provides construction and helps the cornstarch with thickening the filling.
• Cinnamon & Allspice: Each add heat spiced taste. Be happy to skip the allspice or attempt changing with floor nutmeg or floor ginger.
• Lemon Juice: Provides a recent, shiny taste.
• Butter: Like cherry pie and my common peach pie, dotting small cubes of butter on prime of the filling helps create a richer-tasting filling. Be happy to skip if desired.

Use Peach Chunks, Not Slices

I’ve discovered most success with peach pie once I minimize the peaches into 1-inch chunks as an alternative of slices. As a result of peaches are so juicy, slices bake into mush, whereas chunks retain extra of their deliciously gentle texture. I do the identical for normal peach pie and peach cobbler, too.

Peeling & Slicing Peaches

• You may place the peaches in a pot of boiling water for a couple of seconds to loosen the pores and skin. Use a slotted spoon to take away the peaches and place them in a bowl. The peel ought to simply come off. I discovered this trick from Style of House, so learn extra over there!
• After I don’t use the boiling water trick, I take advantage of a peeler. I like this OXO peeler as a result of it’s versatile and straightforward to carry. Be certain that to rinse the peeler and your palms actually because all the pieces begins to get a bit of slippery from the juicy peaches.
• To simply minimize peaches, use a pointy knife and, once more, rinse it and your palms typically so nothing slips.

And the blueberries are simply the simplest fruit for a pie. No peeling, chopping, or slicing. I all the time recognize that when making blueberry pie!

Cut back the Filling Juices on the Range

After you mix the filling components collectively, set it apart and roll out the pie dough in your pie dish. Throughout this time, your filling is already working because the sugar pulls juices from the fruit. Usually I discard all this juice, nevertheless it’s the place quite a lot of the thickeners find yourself and that’s what helps thicken the filling within the oven.

As a substitute, use a slotted spoon to switch the fruit into your crust, then pour the leftover juice right into a small saucepan. You’ll solely have a couple of Tablespoons, however this juice is efficacious! Cut back on the range over low warmth for about 1-2 minutes. It can flip into the consistency of applesauce. Cool for five minutes, then pour over the filling and toss gently (in your pie dough!) to mix. See under:

High Pie Crust Choices

I went with a standard lattice pie crust right here, however you may actually attempt others. Listed below are a couple of solutions:

Let’s Bake the Pie

After filling the pie and topping the pie, you’ll want to crimp or flute the pie crust. Brush the floor and edges with egg wash, which is 1 egg and a little bit of milk. This guarantees a crispier crust and helps develop that signature golden sheen. With out it, the pie dough appears to be like uninteresting and lackluster. Sprinkle with coarse sugar, if desired.

Listed below are some ultimate ideas that can assist when it’s time to bake the pie:

1. Begin at an Preliminary Excessive Temperature: 425°F (218°C) for 20 minutes, then the rest at 375°F (190°C). The rationale for the preliminary sizzling oven burst is to set the crust and encourage the thickeners, primarily cornstarch, to start working.
2. Place a Baking Sheet on Rack Beneath Pie: This pie filling can drip. Place a baking sheet on the underside oven rack to catch any bubbled-over juices. In the event you actually need to save your self cleanup time, line it with foil first.
3. Pie Crust Defend: After the primary 20 minutes within the oven, while you decrease the temperature, I like to recommend putting a pie crust defend on the crust’s edges to forestall it from over-browning too shortly. You should purchase a pie crust defend, however I typically make one out of aluminum foil (see recipe Notes).
4. Bake for a Lengthy Time: You need the filling to be effervescent on the floor practically all over the place, and this takes near 70 minutes complete. The interior temperature within the take a look at pies (straightforward to take with an instant-read thermometer due to the lattice prime) was round 200°F (93°C) when accomplished.
5. Cool Fully: Slicing heat provides you with a soupy slice of pie. Cool for not less than 5 hours at room temperature as a result of the pie filling continues to arrange because it cools.

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