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Blueberry Peach Pie

by ADMIN on JULY 15, 2011

Peaches make a perfect compliment to the semi-tart blueberry in this summery and colorful pie. Perfect for a summer time gathering! Blueberry Peach Pie Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins Serves: 12 Sweet as a summers day is the combination of peaches and blueberries in a pie!


  • 2 cups blueberries, washed and rinsed

  • 3 ripe peaches, deseeded and cut into slices

  • ½ cup sugar

  • 1.5 tsp cinnamon

  • 1 tsp nutmeg

  • 2 Tbsp flour

  • 1 Tbsp dry plain boxed Tapioca mix (optional: helps to bind liquids)

  • 2 x 9" frozen, defrosted pie crusts (I like Oronoque Orchards)


  1. Preheat oven to 350F

  2. Mix together blueberries, peaches, sugar, flour, tapioca, and spices. Let sit for 5-10 minutes to allow sugar to draw out the peach juices.

  3. Pour fruit into one pie shell.

  4. Gently flip the second pie shell on top, matching up the edges.

  5. Using a fork's pronges, mush together the two pie crust edges to ensure minimal leakage of juice during cooking.

  6. Press down gently on the top crust to form it lightly to the fruit. Using a knife, cut a few radiating slices in the top to allow steam to escape.

  7. Place pie on an aluminum-covered baking sheet to cook on to prevent spilling juices in the oven.

  8. Bake for 50 minutes to 1 hour, or until crust is golden brown and juices are bubbly.



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