Blueberry Peach Pie

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Make the all-butter pie crust up to step 5 of its recipe.
2. Peel the peaches and cut them into 1-inch chunks; you need about 6 cups (around 950g).
3. In a large bowl, mix the peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice and lemon juice until fully combined. Refrigerate the filling uncovered while you roll out the dough.
4. Set the oven rack to the lower third and preheat to 425°F (218°C). Place a baking sheet on the bottom rack to catch drips.
5. On a floured surface, roll one chilled disc of dough, turning it a quarter turn every few rolls, into a 12-inch circle. Fit it into a 9-inch round pie dish and smooth it out.
6. Using a slotted spoon, move the filling into the crust, keeping the juices in the bowl. Refrigerate the pie uncovered.
7. Pour the reserved juice into a small saucepan and cook over low heat, stirring, for about 1–2 minutes, until slightly reduced and thickened to an applesauce-like consistency. Let it cool for 5 minutes, then pour it over the filling and gently toss. Dot the filling with the cubed cold butter. Refrigerate the pie while you make the top crust.
8. Roll the second disc of chilled dough into a 12–15 inch circle. Cut 1.25-inch-wide strips (about 10) and weave them into a lattice. Trim any dough hanging more than 1.5–2 inches past the edge, fold the bottom crust edge over the lattice, press to seal into a neat rim, 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, then lower the oven to 375°F (190°C) and keep baking with a pie crust shield on the edges. Bake a further 45–50 minutes, until the filling bubbles everywhere, including the center. The filling should reach about 200°F (93°C) if you check with a thermometer. If the top browns too much, remove the shield and loosely tent the pie with foil.
11. Cool the pie 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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