Peach Blueberry Pie
I’ve been making this recipe for ages and it’s a good one. I originally published it in 2014, but my photography back then wasn’t up to par and since I make this pie at least once or twice every summer, I thought I’d re-photograph it and update the copy in the post… Thing is, the story behind this Peach Blueberry Pie has special meaning because it’s tied to a memory that I don’t want to lose. Instead of rewriting, here’s the original story with updated photos… Note: my daughter has graduated from college and actually has a “big girl job” in her field. Enjoy!
We moved Emily into her dorm room yesterday. Took her to lunch. Assembled some IKEA essentials. Kissed her, hugged her and bid her adieu. The three and a half hour ride home was one of the longest I’ve endured. It wasn’t the duration of the trip, it was the time alone in my head. Remembering. Happily. Wistfully. Ultimately that throbbing in my heart won over, and I couldn’t catch my breath. Couldn’t speak. Tears sprang forth. This was the on again-off again rhythm during the entire trek home.
It wasn’t just me. Scott suffered too. We knew it would be tough, but I wasn’t prepared for physical pain. My chest ached. My throat constricted. It was unexpected and very real. It reminded me of that Modern Family episode when they’d dropped Haley off at school — and the empty, hopeless feeling Phil and Claire had when driving away.
Peach Blueberry Pie In Your Future
About halfway through our journey, there was a blissful reprieve. A hand-written sign on the side of the road. “Home-grown Georgia Peaches” “Red-Ripe Tomatoes” “Gator-Jerky”. Yes, really. Gator-jerky. Scott knows that I’m a push-over for any roadside stand and he stopped — for me. It gave us a chance to catch our emotional breath and focus on something else. $20 later, we had a bag of fragrant peaches, heavy tomatoes and two kinds of jerky. I told him, I saw a peach blueberry pie in his future — he smiled and said, “Em’s gonna miss that!”
This peach blueberry pie recipe is courtesy of my grandmother, Myne. I’ve made it for twenty years, so I can only assume that she’s been making it for 60.
I’ve adapted it slightly from the original by adding lemon zest and blueberries — it was her “fresh peach pie” without those additions and is absolutely delicious as such. When I have blueberries and peaches at the same time, I just can’t help myself.
I sent Emily a picture of this dessert. She reluctantly admitted there would be a few things about home she would miss. Peach blueberry pie was one of them. Incidentally, Emily also enjoys this blueberry pie with blueberry pie filling that uses fresh or frozen berries.
More Peach Dessert Recipes:
- Peach Bars with Streusel Topping
- Ah-Mazing Peach Blueberry Cobbler
- Peach Yogurt Panna Cotta
- Fresh Peach Hand Pies with Bourbon Glaze
- Peach Pie with Lattice Crust
Peach Blueberry Pie
INGREDIENTS:
- 1 9-inch pie crust
- 4 cups ripe peaches peeled, sliced
- 2 cups fresh blueberries
- ⅓ cup European Style butter (82% butterfat or greater) (such as Plugra, KerryGold or any from Brittany France) melted
- 1 cup sugar
- ⅓ cup all purpose flour
- pinch salt
- 1 egg
- ½ teaspoon lemon zest
DIRECTIONS:
- Preheat oven to 450. Dust work surface with flour. Roll out1 9-inch pie crust to a pie plate. Transfer crust to pie plate. Trim off any excess crust that hangs beyond ¼"over the edges. Shape edges of crusts with your fingers by pinching your thumb and index finger together on the outside of the crust and using your other index finger to press the pastry into the wedge between your pinched fingers. (see photos above).
- Prick the bottom of the pie dough with the tines of a fork. Cover crust with foil or parchment paper and fill with pie weights or dried beans. Blind bake for 6-7 minutes until set, but not browned.
- Reduce oven temperature to 350°.
- In a large bowl toss 4 cups ripe peaches, peeled and sliced and 2 cups fresh blueberries together. Add fruit to pastry shell.
- In a small bowl, add 1/3 cup European Style butter (82% butterfat or greater), 1 cup sugar, 1/3 cup all purpose flour, pinch salt, 1 egg, 1/2 teaspoon lemon zest, Mis to combine and pour evenly over fruit.
- Bake pie for 1 hour and 10 minutes, or until set.
- Cool the pie to room temperature. Cover and refrigerate for several hours until the custard is set.
RECIPE VIDEO:
NOTES:
NUTRITION:
Don’t Forget To “Pin It” For Later!
Been using this recipe for years now. I make tarts instead of pie and oh boy is it ever delicious. My dad and niece ate about 10 tarts each when I made it the first time. Second time I used blackberries and raspberries because they were on sale. Still delicious. A must must try for anyone
Many thanks for you recipe !
You’re so welcome!
I am going to make this pie for my hubbys birthday party next week! I love peaches and blueberries and I also love you!
I knew you before (out in West Boca) you became a star and I am so glad I found your recipes on here!
Hardly a star, just a cook and amateur photographer. I wish your husband a very happy birthday!
Unfortunately peach season is over although we do still have a few at the store, however they are not ripe and don’t have much of a smell to them. Can I substitute canned or frozen peaches?
I wouldn’t use canned peaches, because what you’re really going for is for the peaches to release their juices and mingle with the custard. Frozen peaches might work — thaw them first, obviously.
Hi! I’d like to make this pie for my family for Christmas morning. I know it’s not a typical Christmas pie, but I have frozen peaches in my freezer. ? My son is allergic to egg. Can I just leave it out? Thanks!
I’ve never made this pie without the egg — it’s what makes the filling custardy. You might want to try this peach pie instead and just add blueberries to it… https://www.garlicandzest.com/fresh-peach-pie-with-lattice-crust/
I read this blog to Myne and she enjoyed it. She was so excited to here you posted her peach pie recipe on here. She liked the pictures.
She suggest you put the recipe on for the chocolate crockpot cake.
Terry, (Myne’s caregiver)
That’s so awesome Terry — thank you for sharing with me. I actually have her crock pot cake on here but I added peppermint to it for Emily’s birthday (her request). The link is https://www.garlicandzest.com/chocolate-mint-crock-pot-cake/
What a gorgeous pie! That crust looks perfect!
Coming from you, that’s a real compliment! Thanks, Marsha!
I truly can’t think of a better way to celebrate a wonderful summer. This looks SO amazing!
I love the updated photos on this classic recipe. Very beautiful to see. Thanks for sharing this.
It’s always difficult to let go and watch your children off on their own, but it’s also beautiful to watch. This pie looks wonderful. What a fabulous recipe…I’d love a slice right now!
It was harder than I expected — of course, 4 years later, I’m ok. LOL!
This is such a lovely story! The pie looks delicious
Peach pie is the best way to get kids to come home to visit 😉 This is a beautiful recipe!
Thank you, Tina! I agree — you have to entice them with food!
This looks so good! A great recipe to start September off with!
There’s still peaches at the market… soo…
This is such a gorgeous pie recipe. I have been working to improve old pictures too. It seems like a never ending process.
I can only begin to imagine how tough it is to send your child off to college. I’ll be heading down that road soon. Hopefully there will be a fruit stand to stop at.
P.s. ~ Your pie sounds delicious! I have never had peach pie with blueberries, can’t wait to try this when peaches are in season.
I wish for you many fruit stands – and several pies to tamp down the feelings!
what a gorgeous pie!
It’s so easy to make, too. Scott “accidentally” had a second siice fall onto his plate last night!