Blueberry Peach Pie

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Prepare the pie crust through step 5 of its recipe.
2. Peel the peaches and cut into 1-inch chunks, about 6 cups (around 950 g).
3. In a large bowl, mix the peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice and lemon juice until well combined. Refrigerate the filling, uncovered, while you roll the dough.
4. Set the oven rack to the lower third and preheat to 425°F (218°C). Place a baking sheet on the rack below to catch drips.
5. On a floured surface, roll one disc of chilled dough into a 12-inch circle, turning it a quarter turn every few rolls. Place it in a 9-inch pie dish and press it in smoothly.
6. Lift the fruit out of the bowl with a slotted spoon into the crust, keeping the juice in the bowl. Refrigerate the pie uncovered.
7. Pour the juice into a small saucepan and cook over low heat, stirring, for 1–2 minutes until slightly reduced and thick like applesauce. Cool 5 minutes, pour over the filling and gently toss. Dot the cold butter pieces over the filling and refrigerate the pie.
8. Roll the other chilled disc into a 12–15 inch circle. Cut 1.25-inch-wide strips, weave them into a lattice over the filling, trim the overhang to 1.5–2 inches, fold the bottom crust edge over the lattice and crimp with a fork.
9. Brush the top with egg wash and sprinkle with coarse sugar if using.
10. Bake at 425°F for 20 minutes. Reduce the oven to 375°F (190°C) and cover the edges with a pie shield. Bake 45–50 more minutes, until the juices bubble everywhere, including the centre. The filling should reach about 200°F (93°C) in the centre.
11. Cool on a rack for at least 5 hours before slicing. Store leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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