Reviews Add Rating & Review 95 Ratings 5 star values: 17 4 star values: 20 3 star values: 26 2 star values: 25 1 star values: 7
Back to Peach-Blueberry Pie All Reviews for Peach-Blueberry Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Peach-Blueberry Pie Credit: Raymond Hom Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Ingredients Ingredient Checklist 1 1/2 cups sugar 5 tablespoons quick-cooking tapioca 1/2 teaspoon coarse salt 3 pounds peaches, peeled and sliced (6 cups) 12 ounces blueberries (2 cups) 3 tablespoons fresh lemon juice (from 1 lemon) All-purpose flour, for rolling 1 homemade or store-bought double-crust pie dough 1 large egg, separated, white lightly beaten 2 tablespoons cold unsalted butter, cut into small pieces
Cook’s Notes This pie pairs peaches and blueberries to make the most of summer’s sweet bounty.
Gallery Peach-Blueberry Pie Credit: Raymond Hom
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Gallery
Peach-Blueberry Pie Credit: Raymond Hom
Peach-Blueberry Pie
Credit: Raymond Hom
Peach-Blueberry Pie
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 8
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 8
8
Ingredients
Ingredients
- 1 1/2 cups sugar 5 tablespoons quick-cooking tapioca 1/2 teaspoon coarse salt 3 pounds peaches, peeled and sliced (6 cups) 12 ounces blueberries (2 cups) 3 tablespoons fresh lemon juice (from 1 lemon) All-purpose flour, for rolling 1 homemade or store-bought double-crust pie dough 1 large egg, separated, white lightly beaten 2 tablespoons cold unsalted butter, cut into small pieces
Directions
Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter.
Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.
Cook’s Notes This pie pairs peaches and blueberries to make the most of summer’s sweet bounty.
Cook’s Notes
This pie pairs peaches and blueberries to make the most of summer’s sweet bounty.
Reviews
Add Rating & Review 95 Ratings 5 star values: 17 4 star values: 20 3 star values: 26 2 star values: 25 1 star values: 7
Reviews
Add Rating & Review 95 Ratings 5 star values: 17 4 star values: 20 3 star values: 26 2 star values: 25 1 star values: 7
Add Rating & Review
95 Ratings 5 star values: 17 4 star values: 20 3 star values: 26 2 star values: 25 1 star values: 7
95 Ratings 5 star values: 17 4 star values: 20 3 star values: 26 2 star values: 25 1 star values: 7
95 Ratings 5 star values: 17 4 star values: 20 3 star values: 26 2 star values: 25 1 star values: 7
5 star values: 17 4 star values: 20 3 star values: 26 2 star values: 25 1 star values: 7
All Reviews for Peach-Blueberry Pie
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peach-Blueberry Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
