Fresh Peach Blueberry Pie

This stunning peach blueberry pie captures the very essence of summer with juicy, sweet peaches and plump blueberries nestled in a flaky, buttery crust topped with an elegant lattice design. The combination of these two beloved fruits creates the perfect balance of flavors - the peaches provide natural sweetness and gorgeous color while the blueberries add delightful tartness and beautiful bursts of deep purple throughout every slice. With its golden, woven crust and bubbling fruit filling, this pie delivers both incredible taste and impressive visual appeal that makes any occasion feel special.

I discovered this magical combination when my local farmers market had the most incredible peaches and blueberries on the same weekend, and I couldn't decide which fruit to feature in my weekly pie. The decision to combine them was pure inspiration, and the results were absolutely incredible - the peaches provide this luscious, almost honey-like sweetness while the blueberries add bright tartness and those gorgeous color contrasts. The lattice top isn't just beautiful; it also allows steam to escape while letting you see those gorgeous jewel-toned fruits beneath. Now this has become my signature summer pie, and people request it for every gathering from July through September.

Essential Ingredients and Selection Tips:

• Ripe but firm peaches: Choose peaches that smell sweet and give slightly to pressure but aren't mushy; they should peel easily
• Fresh blueberries: Select plump, firm berries with no wrinkled skin; frozen works if thawed and well-drained
• Quality pie crust: Homemade flaky pastry is ideal, but good store-bought works if brought to room temperature for rolling
• All-purpose flour: Acts as a thickener to prevent runny filling; don't skip this crucial ingredient
• Spice blend: Ground cinnamon and allspice enhance the fruit flavors without overwhelming them
• Real butter: Use unsalted butter for dotting the filling; it adds richness and helps with browning

Step-by-Step Instructions:

Prepare fruit mixture properly:

In a large mixing bowl, whisk together granulated sugar, all-purpose flour, ground cinnamon, and allspice until evenly combined. Add the sliced peaches and fresh blueberries, tossing gently with your hands or a large spoon until all fruit is evenly coated with the sugar mixture. Let this sit for 10-15 minutes to allow the fruit to release some juices and create natural syrup.

Prepare bottom crust foundation:

Preheat your oven to 400°F and lightly flour your work surface. Roll out half of your pie dough into a circle about 12 inches in diameter and 1/8-inch thick, turning the dough frequently and adding flour as needed to prevent sticking. Carefully transfer to a 9-inch pie plate, gently pressing into the bottom and sides without stretching. Trim excess dough to about 1/2 inch beyond the rim.

Fill with seasoned fruit:

Pour the macerated fruit mixture into the prepared pie shell, distributing it evenly and mounding it slightly in the center since the fruit will cook down during baking. Dot the surface with small pieces of butter, which will melt during baking and add richness while helping to brown the fruit beautifully.

Create impressive lattice top:

Roll the remaining dough into a circle of the same thickness and cut into strips about 1/2 to 3/4 inch wide using a sharp knife or pastry wheel. Lay half the strips parallel across the pie, spacing them about 1/2 inch apart. Working perpendicular to the first strips, weave the remaining strips over and under to create a basket-weave pattern, adjusting spacing for visual appeal.

Seal and finish edges:

Trim the lattice strips to about 1/2 inch beyond the pie plate rim, then fold the bottom crust up and over the strip ends, pinching to seal completely. Crimp or flute the edges decoratively using your fingers or a fork to create an attractive border that will also help prevent the filling from leaking during baking.

Apply final touches:

Brush the entire lattice top with milk or heavy cream to promote golden browning, being careful not to let it pool in the weave spaces. Sprinkle generously with cinnamon sugar for extra sweetness and beautiful caramelized color. This creates that bakery-perfect finish that makes the pie look professionally made.

Bake to golden perfection:

Place the pie on a baking sheet to catch any drips and bake for 40-50 minutes, until the crust is deep golden brown and the filling is visibly bubbling through the lattice openings. If the edges brown too quickly, cover them with strips of aluminum foil during the last 15 minutes of baking.

Cool for optimal slicing:

Remove from oven and cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly. The pie will be extremely hot and the filling will be quite liquid when first removed from the oven, but it will thicken beautifully as it cools to the perfect consistency for serving.

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The technique I'm most excited about in this recipe is creating that beautiful lattice top, which initially seemed intimidating but turned out to be much simpler than I expected. The key is rolling your top crust to the right thickness and cutting even strips - I like to use a ruler for perfectly straight, uniform strips. The actual weaving is just like making a placemat; you lay down your base strips, then weave the cross strips over and under. What makes it look so professional is taking the time to space the strips evenly and making sure the weave is tight enough to look neat but loose enough to allow steam to escape. That first time I pulled a perfectly latticed pie from the oven, I felt like a real baker.

Fruit Selection and Preparation Mastery

The success of this pie depends heavily on choosing fruit at the right stage of ripeness. Peaches should be fragrant and give slightly to pressure but still hold their shape when sliced - overly ripe peaches will turn to mush during baking while underripe ones won't develop enough sweetness. Blueberries should be plump and firm with no wrinkled skin or soft spots. The brief maceration period allows the fruit to release natural juices that combine with the sugar and flour to create the perfect filling consistency.

Crust Technique and Lattice Mastery

Creating the perfect lattice requires understanding how to work with pie dough at the right temperature and consistency. The dough should be cool enough to handle without becoming sticky but warm enough to be pliable for weaving. Even strip width and consistent spacing create the most attractive lattice, while proper sealing at the edges prevents the filling from bubbling over during baking.

Filling Chemistry and Thickening

The flour serves as a crucial thickening agent that prevents the pie from being soupy while allowing the fruit flavors to shine. The amount must be balanced - too little and the filling is runny, too much and it becomes gluey. The combination of natural fruit pectin, added flour, and gentle cooking creates the ideal consistency that holds together when sliced but isn't overly thick or starchy.

Baking Strategy and Temperature Control

The high initial temperature helps set the crust quickly while allowing the filling to bubble and thicken properly. Watching for visual cues - golden brown crust and bubbling filling - is more reliable than relying solely on time since oven temperatures vary. The cooling period is essential for the filling to set to proper slicing consistency.

Seasonal Adaptations and Storage

While this pie shines with fresh summer fruit, the technique adapts beautifully to frozen fruit during off-season. Frozen fruit must be thoroughly thawed and drained to prevent excess moisture, and may require an extra tablespoon of flour for thickening. Proper storage maintains quality while preventing the crust from becoming soggy.

Visual Appeal and Presentation

The lattice top serves both functional and aesthetic purposes, allowing steam to escape while showcasing the beautiful fruit beneath. The milk wash and cinnamon sugar create appealing color and texture contrast, while proper cooling ensures clean slicing that shows off the gorgeous fruit layers inside.

This peach blueberry pie represents everything I love about summer baking - it captures the season's best flavors in a format that's both beautiful and delicious while creating those special moments that make memories around the dinner table. There's something magical about cutting into a lattice-topped pie and seeing those gorgeous layers of golden peaches and deep purple blueberries nestled in that flaky, buttery crust. Every time I make this pie, whether for family gatherings or special occasions, it reminds me why seasonal baking is so rewarding - you're not just making dessert, you're preserving the fleeting flavors of summer in something that brings pure joy to everyone who tastes it.

Frequently Asked Questions

→ Can I use frozen fruit instead of fresh?

Yes, frozen peaches and blueberries work great. Don't thaw them first - just add a few extra minutes to the baking time.

→ How do I keep the bottom crust from getting soggy?

Make sure your oven is fully preheated to 400°F before baking. The high heat helps set the bottom crust quickly.

→ What's the best way to peel peaches?

Blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off.

→ Can I make this pie ahead of time?

Yes, you can bake it a day ahead. Store covered at room temperature. It's actually better the next day as flavors develop.

→ How do I know when the pie is done?

The crust should be golden brown and you'll see the filling bubbling through the lattice holes. Usually takes 40-45 minutes.

→ Do I need to add anything to prevent the fruit from being runny?

The flour in the recipe helps thicken the juices. Make sure to let the pie cool completely so it can set properly.