Blueberry Peach Pie – Sally’s Baking Habit

This blueberry peach pie combines two juicy summer time fruits in a fantastically golden, flaky all-butter pie crust. The filling is thick and flavorful (not runny) due to a cautious mixture of cornstarch and flour, plus a fast step on the range to scale back the surplus fruit juices. This gorgeous pie shines throughout peak peach season, and with the current 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 number of extra success ideas, and I’ve additionally made a number of small enhancements to the filling, that are mirrored within the printable recipe beneath.

Whereas I at all times concentrate on pies in November throughout my annual Pie Week and plenty 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
• Frivolously brightened with recent lemon
• Baked in a do-it-yourself butter pie crust, however you should use your personal favourite recipe or store-bought

Begin With Pie Dough

You should use my all-butter pie crust, this buttery flaky pie crust (which makes use of a mixture of shortening and butter), your personal 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’ll be able to roll it out. But it surely retains effectively within the fridge for as much as 5 days and the freezer for as much as 3 months, so make it upfront and it’ll prevent time on the day you truly 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 observe that you simply don’t must 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 specific fruit pairing.

However that’s not all:

2 Extra Tips to Make sure the Filling Units:

1. Briefly Scale 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 similar technique in my cherry pie, and it helps the filling set properly.
2. Look ahead to Effervescent Filling: Make sure to bake the pie till the filling is effervescent throughout the sides, which is at all times a useful indicator that your pie is finished. If you wish to be exact, the interior temperature of the filling taken with an prompt learn thermometer must be round 200°F (93°C) when completed.

Right here’s all the things 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 at liberty 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 at liberty 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 a substitute of slices. As a result of peaches are so juicy, slices bake into mush, whereas chunks retain extra of their deliciously comfortable texture. I do the identical for normal peach pie and peach cobbler, too.

Peeling & Slicing Peaches

• You possibly can place the peaches in a pot of boiling water for a number 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 Dwelling, 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 simple to carry. Ensure to rinse the peeler and your palms actually because all the things 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 usually so nothing slips.

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

Scale back the Filling Juices on the Range

After you mix the filling elements 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 plenty of the thickeners find yourself and that’s what helps thicken the filling within the oven.

As an alternative, 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 number of Tablespoons, however this juice is effective! Scale 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 beneath:

Prime Pie Crust Choices

I went with a standard lattice pie crust right here, however you’ll be able to actually attempt others. Listed below are a number of strategies:

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 boring and lackluster. Sprinkle with coarse sugar, if desired.

Listed below are some ultimate ideas that may 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 scorching oven burst is to set the crust and encourage the thickeners, primarily cornstarch, to start working.
2. Place a Baking Sheet on Rack Under Pie: This pie filling can drip. Place a baking sheet on the underside oven rack to catch any bubbled-over juices. If you happen to actually wish to save your self cleanup time, line it with foil first.
3. Pie Crust Defend: After the primary 20 minutes within the oven, whenever you decrease the temperature, I like to recommend inserting a pie crust defend on the crust’s edges to stop it from over-browning too rapidly. You should buy a pie crust defend, however I usually 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 almost in all places, and this takes near 70 minutes whole. The inner temperature within the check pies (straightforward to take with an instant-read thermometer due to the lattice prime) was round 200°F (93°C) when completed.
5. Cool Utterly: 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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