Blueberry Peach Pie – Sally’s Baking Habit

This blueberry peach pie combines two juicy summer season fruits in a superbly golden, flaky all-butter pie crust. The filling is thick and flavorful (not runny) due to a cautious mixture of cornstarch and flour, plus a fast step on the range to scale back the surplus fruit juices. This gorgeous pie shines throughout peak peach season, and with the latest recipe updates, it bakes and slices as splendidly because it tastes!

I initially revealed this recipe in 2014 and have since added new photographs, just a few extra success ideas, and I’ve additionally made just a few small enhancements to the filling, that are mirrored within the printable recipe under.

Whereas I at all times give attention to pies in November throughout my annual Pie Week and lots of, many Thanksgiving pie recipes, I undoubtedly don’t restrict pie-making to the vacation baking season! Summer time is prime pie time.

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This Blueberry Peach Pie Is:

• A celebration of peak-season fruit
• Made fully from scratch
• Sliceable, not overly runny
• Spiced with cinnamon and allspice
• Frivolously brightened with recent lemon
• Baked in a do-it-yourself butter pie crust, however you need to use your individual favourite recipe or store-bought

Begin With Pie Dough

You should use my all-butter pie crust, this buttery flaky pie crust (which makes use of a mix of shortening and butter), your individual favourite recipe, or store-bought. I used my all-butter pie crust within the pictured pie.

If utilizing both do-it-yourself recipe, make the pie dough forward of time, as a result of it wants to sit back within the fridge for at the very least 2 hours earlier than you’ll be able to roll it out. But it surely retains nicely within the fridge for as much as 5 days and the freezer for as much as 3 months, so make it upfront and it’ll prevent time on the day you truly make this pie.

Like most do-it-yourself pies, this blueberry peach pie takes a number of hours to make; however most of that point is hands-off, because the pie is baking and cooling. It’s an train in endurance! And I must also observe that you simply don’t must par-bake the crust as a result of this pie bakes for thus lengthy.

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Right here’s Why This Filling Works

Let’s transfer on to the filling. Once I first developed this recipe again in 2014, I relied solely on flour to thicken the blueberry peach filling. The flavour was spot-on, however the pie by no means fairly set into clear, sliceable items. (Scrumptious, however not very neat.)

After 10+ years and numerous pies (my favourite class of baking!), I’ve discovered {that a} mixture of cornstarch and flour is good for this explicit fruit pairing.

Right here’s why:

Cornstarch is simplest at thickening high-moisture fruit fillings like berries. Flour works properly for fruits like apples and pears as a result of it helps bind the big items of fruit collectively, creating construction. Collectively, these two thickeners create a wonderfully set pie that also tastes juicy.

However that’s not all:

2 Extra Methods to Make sure the Filling Units:

1. Briefly Scale back the Juices: Briefly decreasing the juices—launched from the fruit after mixing with sugar—makes a giant distinction. Cook dinner the liquid for a minute or 2 over low warmth on the range, then spoon it over the filling earlier than including the highest crust. I exploit this identical methodology in my cherry pie, and it helps the filling set properly.
2. Look ahead to Effervescent Filling: Remember to bake the pie till the filling is effervescent throughout the sides, which is at all times a useful indicator that your pie is finished. If you wish to be exact, the interior temperature of the filling taken with an immediate learn thermometer needs to be round 200°F (93°C) when executed.

Right here’s every thing you want for the filling:

• Peaches: You want 5 cups of chopped peach chunks, which is round 950g. 8 peaches can yield this quantity, relying in dimension.
• Blueberries: Use 1 and 1/2 cups, which is about 210g.
• Sugar: Helps draw out liquid from the fruit, so the cornstarch and flour can work collectively to agency up the filling.
• Cornstarch: Helps to thicken the filling.
• Flour: Provides construction and helps the cornstarch with thickening the filling.
• Cinnamon & Allspice: Each add heat spiced taste. Be happy to skip the allspice or strive changing with floor nutmeg or floor ginger.
• Lemon Juice: Provides a recent, shiny taste.
• Butter: Like cherry pie and my common peach pie, dotting small cubes of butter on high of the filling helps create a richer-tasting filling. Be happy to skip if desired.

Use Peach Chunks, Not Slices

I’ve discovered most success with peach pie after I reduce the peaches into 1-inch chunks as an alternative of slices. As a result of peaches are so juicy, slices bake into mush, whereas chunks retain extra of their deliciously comfortable texture. I do the identical for normal peach pie and peach cobbler, too.

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Peeling & Reducing Peaches

• You’ll be able to place the peaches in a pot of boiling water for just a few seconds to loosen the pores and skin. Use a slotted spoon to take away the peaches and place them in a bowl. The peel ought to simply come off. I discovered this trick from Style of Residence, so learn extra over there!
• Once I don’t use the boiling water trick, I exploit a peeler. I like this OXO peeler as a result of it’s versatile and simple to carry. Be sure that to rinse the peeler and your arms actually because every thing begins to get just a little slippery from the juicy peaches.
• To simply reduce peaches, use a pointy knife and, once more, rinse it and your arms typically so nothing slips.

And the blueberries are simply the best fruit for a pie. No peeling, chopping, or slicing. I at all times respect that when making blueberry pie!

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Scale back the Filling Juices on the Range

After you mix the filling elements collectively, set it apart and roll out the pie dough to your pie dish. Throughout this time, your filling is already working because the sugar pulls juices from the fruit. Usually I discard all this juice, nevertheless it’s the place a variety of the thickeners find yourself and that’s what helps thicken the filling within the oven.

As a substitute, use a slotted spoon to switch the fruit into your crust, then pour the leftover juice right into a small saucepan. You’ll solely have just a few Tablespoons, however this juice is efficacious! Scale back on the range over low warmth for about 3-4 minutes. It should flip into the consistency of applesauce. Cool for five minutes, then pour over the filling and toss gently (in your pie dough!) to mix. See under:

Prime Pie Crust Choices

Let’s Bake the Pie

After filling the pie and topping the pie, remember to crimp or flute the pie crust. Brush the floor and edges with egg wash, which is 1 egg and a little bit of milk. This guarantees a crispier crust and helps develop that signature golden sheen. With out it, the pie dough appears uninteresting and lackluster. Sprinkle with coarse sugar, if desired.

Listed here are some ultimate ideas that can assist when it’s time to bake the pie:

1. Begin at an Preliminary Excessive Temperature: 425°F (218°C) for 20 minutes, then the rest at 375°F (190°C). The explanation for the preliminary sizzling oven burst is to set the crust and encourage the thickeners, primarily cornstarch, to start working.
2. Place a Baking Sheet on Rack Beneath Pie: This pie filling can drip. Place a baking sheet on the underside oven rack to catch any bubbled-over juices. If you happen to actually wish to save your self cleanup time, line it with foil first.
3. Pie Crust Protect: After the primary 20 minutes within the oven, once you decrease the temperature, I like to recommend inserting a pie crust defend on the crust’s edges to stop it from over-browning too shortly. You should buy a pie crust defend, however I typically make one out of aluminum foil (see recipe Notes).
4. Bake for a Lengthy Time: You need the filling to be effervescent on the floor practically all over the place, and this takes near 70 minutes whole. The interior temperature within the take a look at pies (straightforward to take with an instant-read thermometer due to the lattice high) was round 200°F (93°C) when executed.
5. Cool Fully: Slicing heat gives you a soupy slice of pie. Cool for at the very least 5 hours at room temperature as a result of the pie filling continues to arrange because it cools.

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