This blueberry peach pie is a dream. The blueberries and peaches blend together perfectly in a sweet cream nestled in my grandmother’s pie crust, it’s truly a treat for the eyes as much as the mouth.
Equipment needed to bake this delicious pie:
- a pie pan, I usually use a 9” pan, regular not deep dish, these are an excellent investment that are practical and will last a long time
- a rolling pin, this one and this one are both great options if you’re looking for one
- a lattice pie top cutter, this is not required to make this pie but it does make a pretty crust!
- a mixing bowl
Ingredients Needed To Bake It:
- 2 Unbaked Pie Crusts, my pie crust recipe is amazing
- Blueberries, fresh or frozen
- Peaches, fresh or frozen
- Sugar
- All-Purpose Flour
- Heavy Whipping Cream
- Extra milk and sugar for the top of the pie crust
Directions for how to bake this pie:
Mix the fruit and sugar together in a mixing bowl and let it rest. Place one crust in pan and put sugary fruit in it. Mix the cream and flour and pour over the fruit. Place other crust on top and crimp edges. Spread milk on top crust and sprinkle with a teaspoon of sugar.
Bake at 425 degrees for 15 minutes and then at 375 degrees for 35 minutes or until golden brown and the filling is bubbling. (Takes longer to bake when using frozen fruit. Make sure the filling is bubbling.)
Yield: 1 absolutely delicious pie
I hope y’all enjoy this delicious blueberry peach pie.
~Rachel Ballinger ☕️🥧
Blueberry Peach Pie
Ingredients
- 2 unbaked pie crusts
- 2 cups sliced peaches fresh or frozen
- 1 cup blueberries fresh or frozen
- 3/4 cup sugar
- 1/4 cup flour
- 3/4 cup heavy whipping cream
- milk and sugar for crust
Instructions
- Mix the fruit and sugar together in a mixing bowl and let it rest. Place one crust in pan and put sugary fruit in it. Mix the cream and flour and pour over the fruit. Place other crust on top and crimp edges. Spread milk on top crust and sprinkle with a teaspoon of sugar.
- Bake at 425 degrees for 15 minutes and then at 375 degrees for 35 minutes or until golden brown and the filling is bubbling. (Takes longer to bake when using frozen fruit. Make sure the filling is bubbling.)
