Peach Blueberry Pie

Name: Peach Blueberry Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup sugar; 1/3 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 3 cups sliced peeled fresh peaches; 1 cup fresh or frozen unsweetened blueberries; Dough for double-crust pie; 1 tablespoon butter; 1 tablespoon 2% milk; Cinnamon sugar

Total Time Prep: 15 min. Bake: 40 min. + cooling

Yield 8 servings

Contest Winner

Test Kitchen Approved

Bursting with fruit flavor and a flaky, double crust with a lattice top, this peach blueberry pie is the quintessential pie of summer. In the off season, simply sub in frozen fruit for fresh, and enjoy!

Ingredients

1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries
Dough for double-crust pie
1 tablespoon butter
1 tablespoon 2% milk
Cinnamon sugar

Directions

In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.
Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar.
Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 406 calories, 16g fat (7g saturated fat), 14mg cholesterol, 215mg sodium, 65g carbohydrate (34g sugars, 2g fiber), 3g protein.

What a flavor! That's what I hear most often when guests taste this pie. —Sue Thumma, Shepherd, Michigan

Recipe Creator