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This Peach Blueberry Pie is made with fresh fruit, brown sugar, and cinnamon with a buttery homemade pie crust! Perfect for a sweet, simple summer treat!
We first shared this peach blueberry pie back in 2011. We’ve updated the article and photos and, in the process, fell back in love with this delicious summer treat!
Sugar, Spice, and Everything Nice – Like Pie!
Baking pie feels like the most Susie Homemaker-y thing a lady can do and I personally just love it. I never feel more accomplished or proud than when I pull a perfectly golden pie from the oven.
This Peach Blueberry Pie has two of our favorite summer fruits encased in an all-butter pie crust that’s topped off with a heavy sprinkle of cinnamon and sugar. The cinnamon sugar on top really makes this pie special and adds such a pretty touch.
Dish this up with a scoop of soft vanilla or dollop of whipped cream.
This one will be on repeat all summer, right next to my bisquick peach cobbler and peach blueberry crisp. We’re loving the peaches!!
What We Love About This PEACH BLUEBERRY PIE Recipe:
- Flavors: We love fruit pies and the combination of peach and blueberry is so good! Plus, they go really well with the brown sugar and spices.
- Versatile: You can use fresh fruit (which is preferred) or frozen (which is nearly as good and always available). Either work!
- Crust: My homemade pie crust can be used in just about any pie recipe! It’s an all-butter crust that does not disappint!
Ingredient Notes:
For the pie crust:
Dry Ingredients – You’ll need some all-purpose flour, salt, white sugar, and cold cubed butter for preparing the pie dough. We like the buttery flavor but you could substitute that for shortening or lard which are a bit easier to work with. It’s up to you!
Wet Ingredients – Some egg, distilled vinegar, and ice cold water are also required for preparing the crust. The ice cold water is important to help keep the butter cold and solid. This makes for a flakier crust!
For the pie filling:
Fresh Fruit – I’m using peeled and sliced fresh peaches along with fresh blueberries to prepare the fruity filling for this brown sugar and cinnamon pie! Fresh fruit is best for this but you could use frozen blueberries or peaches if necessary.
Lemon Juice – The citrus will help to balance and enhance the flavors and brighten up the colors in the pie. Freshly squeezed is best!
Brown Sugar – The molasses in brown sugar helps to give it the distinct flavor it is known for and it’s the perfect sweetener for this peach and blueberry pie!
Spices – I’m adding some ground cinnamon and ground nutmeg to complement the sweetness of the brown sugar. This adds a little warm coziness to the filling.
Flour – This will thicken up the filling.
For assembly:
Egg – An egg wash is a simple way to help the pie crust bake up nice and golden brown. Plus, it’ll help hold the topping in place.
Cinnamon & Sugar – The topping is pretty simple, just some cinnamon and sugar.
Citrus Juicer
Freshly squeezed lime and lemon juice is useful in lots of recipes, and this tool makes it easy and mess free.
Step by Step Process:
Add the dry ingredients and butter to your food processor and process until you have coarse flour. Stream in the liquid while the processor is running until the dough just barely forms a shaggy ball. Use your hands to bring it together into a cohesive ball.
Divide the ball of dough into two balls and place them in zip top bags. Flatten the balls into discs to make them easier to roll out later. Refrigerate for 30 minutes to make sure the dough is good and cold. This will help you have a flaky, tender crust.
Food Processor
We use our Breville food processor in all kinds of recipes! It makes short work of chopping veggies and many other other tasks. This is our favorite food processor because it is so heavy duty and it will last!
Add the peaches, blueberries, and lemon juice to a mixing bowl. Combine the flour, sugar, and spices in a small bowl and then pour that over the fruit and stir gently to coat.
Lightly flour your countertop and roll each disc of dough into a circle that’s 2-3 inches larger than your pie plate. Transfer one of them to the pie plate by carefully rolling it over the roller and lifting it into the pie plate.
Pour the filling into the pie crust and carefully place the second crust over the top of the filling. Trim the crust to leave just 3/4 of an inch of overhang.
Crimp the edges of the crust to seal them together and then brush the top with a beaten egg and sprinkle with cinnamon and sugar.
Bake the pie at 400 degrees for 15 minutes and then reduce the heat to 375 degrees continue baking for about 50 minutes more. The crust should be a nice golden brown and the filling hot and bubbly. If the crust begins to brown too much you can cover the edges with some foil or a pie shield!
How to Quickly Peel Peaches:
Slice a small and shallow ‘x’ into the skin of each peach.
Drop the peaches into a pot of boiling water for 30 seconds.
Quickly transfer the peaches from the boiling water to a bowl of ice water.
Use your hands to easily pull the skin from the peaches.
Freezing & Storage:
You can keep this homemade pie recipe stored covered in the fridge for up to 5 days! The baked pie can also be frozen for up to a few months.
If you’d like to prepare the pie ahead of time for baking later you can do this as well. Just follow all the steps to prepare it up to baking and then double wrap in foil and freeze in a metal pie pan until ready to bake.
To bake a frozen peach blueberry pie, unwrap the pan and cover in a single layer of foil. Bake at 400 degrees for 15 minutes and then reduce the heat to 375. After 15 minutes of baking, remove the foil and continue cooking until the pie is golden brown and hot and bubbly, about an hour.
FAQ’s:
Yes, if you are using fresh peaches you will want to peel them first.
Peaches, and especially blueberries, are juicy and will release juice when they bake. This can cause a pie to become a bit watery if there isn’t enough flour (or cornstarch) in the filling to thicken it up. You can control how thick or thin the consistency of the filling is by how much thickener you use.
Yellow peaches are typically used when making pie but you can use any variety you like. Some popular peaches used in pies include Sun Haven, Reliance, and Sweet Scarlet.
More Pie Recipes to Try!
- Pumpkin Cream Pie
- Brown Sugar Pie
- Eggnog Pie
- Apple Hand Pies
- Cherry Pie Bars
- Chess Pie
- Sweet Potato Pie
Brown Sugar and Cinnamon Peach Pie
Ingredients
For the crust:
- 1 1/2 cups cold cubed butter see notes
- 3 cups flour plus more for rolling the dough
- 1 teaspoon salt
- 1 large egg beaten
- pinch white sugar
- 5 tablespoons ice cold water
- 1 tablespoon white distilled vinegar
For the filling:
- 3 cups peeled and sliced fresh peaches
- 1 cup fresh blueberries
- 1 teaspoon lemon juice
- 3/4 cup brown sugar
- 6 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
For assembly:
- 1 large egg beaten, for egg wash
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
Instructions
To make the crust:
- Add the butter, flour, salt, and sugar to a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, add these ingredients to a food processor fitted with the dough blade and pulse until you have coarse crumbs.
- Pour in the egg, water, and vinegar and stir until just combined. Use your hands to lightly knead the dough together – do not overwork the dough, just mix until it forms a cohesive ball. If you're using a food processor, it'll take just a few pulses to bring the dough together enough to start working it by hand.
- Separate the dough into 2 balls of and place in ziploc bags. Flatten into round discs. Refrigerate for 30 minutes.
To make the filling:
- Add the peaches to a large bowl along with the blueberries. Sprinkle the lemon juice over the top.
- In a small bowl, combine the sugar, flour, and spices. Sprinkle over the fruit and gently stir to coat.
- Place the fruit in the fridge while you roll out the dough.
To assemble and bake:
- Preheat the oven to 400 degrees.
- Lightly flour your countertop and roll the pie crust out into a circle about 2-3 inches larger than your pie plate. Repeat with the second crust. Carefully transfer one crust to a 9 inch deep dish pie plate.
- Pour the fruit into the pie plate and place the second disc of dough over the top. Trim the crust to leave about a 3/4 inch over hang. Crimp the edges together to seal and make a decorative edge.
- Cut four small slits in the top of the dough to vent.
- Combine the sugar and cinnamon in a small bowl. Brush the egg over the top of the crust and sprinkle with the sugar and cinnamon mixture.
- Bake the pie at 400 degrees for 15 minutes. Reduce heat to 375 and bake for 45 to 55 more minutes. The crust should be golden brown and the filling should be bubbling. If the crust begins to brown too much, cover the edges with foil or a pie shield.
- Cool at room temperature for 4 hours for the filling to set up. Store in the fridge for up to 5 days.
Tips & Notes:
Nutrition Information:
Recipe lightly adapted from Joy the Baker.
Monica says
I know this is an old post, but just read it and wanted to share that I discovered food processor pie pastry years ago and have been hooked every since! My hands barely get messy and I make six balls at a time and freeze them. When I’m ready to make pies… there they are! At that time I can just concentrate on making the pies and not the pastry. I love it, especially at Thanksgiving and Christmas. Oh, each ball makes one shell, so if I know I am making a double crust pie, I make more pastry on my pastry day. Viola!
I was recently able to pass my pastry knowledge to my youngest daughter and she was amazed at how easy her pie making was and… her pies could have won awards in any fair (says her Mom… 😉 ).
Ali says
Yummy… such a perfect combination using peaches and blue berries. I know this pie won’t last a serving in my house 🙂 love the photo, nice blog.
Simone says
I’ve always been afraid to make my own pie. It’s actually just this week that I made a more or less successful attempt at my own dough and yes, that was in the kitchenmachine too… lol… Guess that was the trick I needed too. I love the look of your pie.. Beautiful!
Lindsay @ Pinch of Yum says
Yum. I have peaches, I have blueberries, and soon I am going to have this pie.
grace says
this has everything, karly–sweet juiciness, flavorful pop, and CINNAMON! i like the variety of shapes and colors too. 🙂
Lauren says
You’re hilarious! “I love pie the way normal people love oxygen” Haha!
Nicole says
Be still my heart… That looks SO delicious!
Manu says
This looks gorgeous! I have never made pie (not a typical Italian sweet… hehe), but I love eating it and you inspired me to try and make my own!!!
Rivki Locker says
What a beautiful and delicious looking pie. And I can totally relate to the reasons you don’t make these more often. Keeps it special.
Joanne says
it’s definitely true that nothing turns heads quite as much as a gorgeous pie does. And lady. This is one GORGEOUS pie.
angela king says
this looks soooooooooooooooooooo yummy! and the pics rock. 🙂