I’ve already written about Bumbleberry Pie, Blueberry-Cranberry Pie, and Strawberry Rhubarb Pie. In those pies the different fruits are mixed.
Blueberries and peaches are two of my favorite summertime fruits, and they complement each other beautifully.
For both aesthetic and taste reasons, I like to make Blueberry Peach Pies with the fruits kept separate. Here’s how:
9” pie crust, plus extra crust
top crust or pie crust art
2-3 cups blueberries, washed and picked
over
2-3 cups peaches, peeled and sliced
1 cup sugar
1/2 cup flour
Preheat oven to 425 degrees.
Wash and pick over the blueberries and place in a large bowl. Peel and slice the peaches and place in a separate bowl. Mix 1/2 cup sugar with 1/4 cup flour and add to blueberries, and stir. Mix remaining 1/2 cup sugar and 1/4 cup flour and add to peaches, stirring.
Let the fruit sit about 10
minutes so the juices release.
Place a small bowl (3-4 inches diameter)
upside down in the center of the pie crust.
Pour blueberries around the bowl, filling
the outer part of the pie pan. Remove the
bowl and place peaches in the middle, spreading
evenly. Top with crust or pie crust art.
You can also reverse this and do blueberries in the middle and peaches around the outside—if I’m making two pies I do one of each, just for fun and variety. Some of the fruit will run together, but generally the sections stay separate.
This makes a very pretty and tasty pie that epitomizes summer’s best for me.
Bake at 425 for 10 minutes. Lower heat to 325 and bake an additional 30-40 minutes, until bubbling around the edges and the crust is lightly browned.