A simple & delicious fresh peach & blueberry pie with a buttery crumb topping. A late summer favorite!
The motivation to make the perfect Peach Blueberry Pie occurred a few years ago. During the holidays a friend used to bring an assortment of pies from a bakery in her town. Everyone raved, oohhhed & ahhhed over these pies.
My husband fussed over the Peach Blueberry Pie. I love all things pie & was sooo excited to taste it! It was a picture perfect pie topped with a beautiful lattice crust and oozing with peaches & blueberries.
I bite into it. Sweet. Sugar. That’s all I tasted – sweetness and sugar. Awful. I was expecting so much and all I tasted was the burning over-sweetness of sugar. I knew there was a buttery crust and blueberries and peaches in there somewhere but they were all lost in a sea of sugar. So sad, so disappointing.
Why? Oh, why would someone destroy something so wonderfully simple?
Easy. These fruits are out of season locally during the holidays. The fruit they were using was under ripe and not so naturally sweet. They increased the amount of sugar trying to compensate for the quality (or lack thereof) of the fruit they were using.
Lucky for us all – peaches & blueberries are in season now. We are fortunate to have an abundance of orchards nearby and my girls and I have been busy picking. After coming home with over 10 pounds of peaches and buckets full of blueberries – I knew I had to make this Peach & Blueberry Pie.
Actually I made two. We enjoyed every last single bite of this pie. We probably won’t have it again until next year during peach & blueberry season.
The secret to this pie? Perfectly juicy, ripe & sweet peaches. Oh, and the plump sweet blueberries. That’s it. It takes only a few ingredients and a few minutes to toss together.
Hope everyone is enjoying these last couple weeks of summer! Thanks so much for stopping by! Happy baking 🙂
-Amanda-
Peach Blueberry Crumb Pie
Ingredients
- 1 9 " pie crust baked & cooled
- 3 cups peaches peeled & chopped (4-5 peaches)
- 1 1/2 cups blueberries
- 3/4 cup granulated sugar
- 1/4 cup flour
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
- Crumb topping
- 1/2 cup flour
- 1/4 cup brown sugar packed
- 1/4 cup butter
Instructions
- Preheat oven to 400°.
- For pie filling:
- In a mixing bowl, combine chopped peaches, blueberries, sugar, flour, lemon juice & cinnamon.
- Spoon into pie shell.
- For topping:
- In a separate bowl, combine flour & brown sugar.
- Cut in slices of cold butter with a pastry blender until mixture is pea size crumbles.
- Sprinkle topping mixture over top of pie.
- Place pie on an aluminum foil lined cookie sheet - this pie often oozes over while baking.
- Bake at 400° for 15 minutes.
- Reduce heat to 350° and bake for an additional 25 - 30 minutes or until topping is golden brown.
- Cool pie on wire rack & then refrigerate.
- Slice, serve and enjoy.
- Store pie covered in fridge. Best eaten within a day or two of baking.
I am a HUGE pie fan. This looks delicious and crumb topping is the bomb in my opinion!
Thanks so much Amy. HUGE pie fans unite ♥
Oh, wow! Your pie set up beautifully!! So lucky to have orchids near by and be able to pick the fruit super fresh! I don’t like things too sweet either….way to over powering. Pinning this pie and making soon. I have both blueberries and peaches in my fridge so I’m all set 😉
Thanks so much Dawn! Oh, those orchards. We have a few too many nearby and we spend a bit too much time & money there lol. Oh well, we could have worse habits 🙂 I do hope you try this recipe – it’s definitely a family favorite. Hope you have a wonderful week ♥
That pie looks amazing, Amanda. This summer, I was planning on taking my daughter to a U-Pick farm, but our car broke down after having it for a very short time. Looks like we’ll have to go some time next year. Fruits that are in season are the best, especially if the fruit is allowed to ripen. I’m finding it hard to come by decent fruit. Even at the farmer’s market the fruit isn’t that great because it has to be picked early in order for the farmers to sell them at the market. Picking the fruit yourself is the best way to go. By the way, nice picture of your daughters.
Thanks so much Neeli! I love this pie – I wish I could make it this good year round.
Sorry to hear about your car – that’s a total bummer. Been there quite a few times before. Hope it works out for you.
We’re fortunate to have three orchards nearby where you can pick your own fruits. Berries & such are cheaper to pick your own, while apples, pears & peaches are about the same price you would find in a store. But the fruit is sooooo much better. I totally agree with you about having a hard time finding decent fruit – most of what I buy in the grocery store is crap. I live in a farming community, so good in season produce is one of the perks. Come winter, it’s meat & root veggies lol.
Hope you & your family are well ♥
Perfect for the colder months and lovely that the girls got to pick the fruit that made it Lucy x
Yes! We have soooo much fun picking our own fruit & it tastes so much better than anything store bought. Thanks for stopping by Lucy 🙂
Your peach and blueberry pie sounds amazing. I love the combination of the two fruits. I have enjoyed both the peaches and blueberries this year. I will hate to see the season end.
Thanks Dawn! I’m right there with you – late summer fruit is my favorite. We went crazy on the last pick of the season for blueberries – we picked almost 6 pounds. Figured we’d enjoy them while we could 🙂
HI, I am using frozen peaches and blueberries that I picked in the summer. Any hints on how to make sure the consistency is right? Also, I am curious why you bake the pie crust first? Does that help with the crust not getting too soggy?
Thanks,
Lani
Hi Lani!
I prefer to prebake certain pie crusts for texture. I don’t like overly soft or soggy crusts and blind baking helps keep a crisper crust. I always blind bake crusts for custards and any fruit pie that turns to almost molten lava while baking (lol) such as this pie.
If using fresh, ripe fruit (even if frozen and thawed) – this recipe will be perfect. The issue is more of under ripe fruit – which will need more sugar.
I wish I would have picked more & froze all the ripe fruits from this summer! Next year I’m picking double the amount!
Hope you enjoy ♥