How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Peachberry Pie?

You need 11 ingredients. The key ingredients include: 2 Store Bought Pie Crusts, 8 Peaches, 1 pint Blueberries, 1 whole Lemon, Zest And Juice, and more.

Is Peachberry Pie suitable as baking & desserts?

Yes, Peachberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Peachberry Pie?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peachberry Pie Recipe

Name: Peachberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Store Bought Pie Crusts; 8 Peaches; 1 pint Blueberries; 1 whole Lemon, Zest And Juice; 1 cup White Sugar; 1/2 cups Flour; 1 teaspoon Cornstarch; 1 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Allspice; 1 Egg

Peachberry Pie

Eats Now Editorial Team · 313 kcal · Baking & Desserts

1
Set oven to 450u00b0F. Roll out 1 pie crust and lay on the pie pan (you can also use a store-bought crust that's already in a pan).
2
Peel peaches. This is the part that takes the longest but it really isn't all that complicated. I first learned how to concasse (peel) a tomato in Culinary 101 and I had a sneaky suspicion that the same technique would work for peaches. I was right.
3
To peel the peaches, put a big pot of water on the stove and get it boiling. Have a bowl of ice water ready, too. Then cut a small 'X' in the bottom of the peaches and drop them 3 or 4 at a time into the boiling water. Leave them in the water for 2 or 3 minutes, then fish them out and drop them in the ice water. Use a small paring knife to help you pull the skins right off. Here's a tip: The riper your peaches are, the less time they need in the water.
4
Once all the skins are off, slice them and toss in a big bowl with the blueberries, lemon zest and juice, and all the dry ingredients.
5
Mix together and tumble into the pie crust. Set aside. Roll out the remaining crust and cut it into about 1/2-inch strips; you will need about 8 to 10 strips to cover the pie.
6
Now let's make that lattice. First use the egg to make a wash and brush the edges of the pie to help the strips stick. Place 6 strips across the pie. Pull down every other strip and place the new strip across the pie, then put the strips back in place.
7
Pull down the other 3 strips and place the next new strip across the pie. Continue to do this till you have 4 strips going across the pie. (I hope I explained the clearly enough. It's really very simple, just take a look at the pictures in the blog post for a better idea.) Once all your pie strips are in place, use a fork dipped in the egg wash to secure the crust, then take a knife to cut off any excess dough. Finally, brush the top of pie dough with the egg wash.
8
Pop the peachberry pie in the 400u00b0F oven for 15 minutes. Turn the oven temperature down to 350u00b0F and bake for another 40 to 45 minutes till the crust is brown and the filling is hot and bubbly.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Peachberry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions