Sumptuous Peach Blueberry Pie: A Burst of Summer Flavors
Are you craving a dessert that captures the essence of summer? Have you been searching for the perfect blend of sweet, tart, and buttery goodness? Let this Peach Blueberry Pie recipe lead you to a delightful baking experience. This pie combines ripe, juicy peaches and plump blueberries, enveloped in a flaky, buttery crust, for a dessert that will become an instant hit at any gathering.
Recipe Overview
- Servings: 8
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 10 minutes
- Difficulty: Intermediate
Ingredients
For the Crust:
- 315 g (2 1/2 cups) all-purpose flour
- 25 g (2 tablespoons) sugar
- 3/4 teaspoon salt
- 227 g (1 cup or 2 sticks) unsalted butter, cold, cut into cubes
- 75 ml (5 tablespoons plus 2 teaspoons) ice-cold water
- 1 teaspoon apple cider vinegar
For the Filling:
- Approximately 1.4 kg (3 pounds or 6 medium) ripe peaches, washed, peeled, and sliced into 12-mm (1/2-inch) pieces
- 150 g (1 cup) fresh blueberries
- 100 to 133 g (1/2 to 2/3 cups) granulated sugar, depending on sweetness of peaches
- 1 teaspoon ground cinnamon
- Scant 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground coriander
- 22 g (3 tablespoons) all-purpose flour
- 8 g (1 tablespoon) cornstarch
- 2 teaspoons fresh lemon juice
Instructions
- Preparing the Crust: Whisk flour, sugar, and salt in a large bowl. Add cold butter and blend until pea-sized crumbs form. Incorporate ice water and vinegar, mix until dough forms. Divide, wrap, and chill for 30 minutes to 2 hours.
- Preparing the Filling: Toss peaches and blueberries in a bowl. In another bowl, mix sugar, spices, flour, cornstarch, and coat the fruit. Add lemon juice, toss gently, and chill.
- Assembling and Baking the Pie: Preheat oven to 400°F (200°C). Roll out dough, fit into pie dish, add filling. Top with second crust, crimp edges, cut vents. Brush with egg wash, sprinkle with cinnamon sugar. Bake on center rack with a tray below for drippings. Start at 400°F for 15 minutes, lower to 375°F (190°C), and bake for 45-55 minutes until golden. Cool for 2 hours.
Notes and Tips for Success
- Ensure your butter and water are ice-cold for the flakiest crust.
- Treat the dough gently when rolling out to prevent toughness.
- Allow the baked pie to cool completely to set the filling, making it easier to cut neat slices.