Blueberry And Peach Cream Pie Recipes

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BLUEBERRY PEACH PIE.



Blueberry Peach Pie. image

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. Serve with some vanilla ice cream for an unbeatable summer treat!

Provided by Sally

Categories     Dessert

Time 3h50m

Number Of Ingredients 9

Homemade Pie Crust (full recipe makes 2 crusts: 1 for bottom, 1 for top)
3/4 cup + 1 Tablespoon granulated sugar
6 Tablespoons all-purpose flour (spoon & leveled)
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced, peeled fresh peaches* (about 5)
1 and 1/2 cups fresh blueberries*
1 Tablespoon unsalted butter
1 egg, beaten

Steps:

  • Prepare my pie crust crust through step 5.
  • Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.
  • Preheat oven to 400°F (204°C).
  • On a floured work surface, roll out one of the discs of chilled dough (keep the 2nd in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place on top of the filling.
  • Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
  • Brush the lattice top with the beaten egg. A very thin coating - you don't want scrambled eggs on top of your dough. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.
  • Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  • Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!

Provided by the mortician's wife

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

1 pastry for a double-crust 9-inch pie
3 cups sliced peaches
1 cup blueberries
2 tablespoons fresh lemon juice
1 cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
2 tablespoons margarine, cut into pieces

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
  • Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
  • Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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 one 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 : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH-BLUEBERRY PIE



Peach-Blueberry Pie image

Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye on the oven. When you're finished, the pie will be done."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h30m

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 566 g, Fat 27 g, Fiber 4 g, Protein 7 g

BLUEBERRY & PEACH CREAM TART



Blueberry & Peach Cream Tart image

Whip up this yummy Blueberry & Peach Cream Tart. Fresh blueberries look (and taste) terrific on top of this sweet, easy-to-make peach cream tart.

Provided by My Food and Family

Categories     Fruit Desserts

Time 2h30m

Yield 12 servings

Number Of Ingredients 8

1-1/2 cups flour
1/2 cup butter, softened
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
2/3 cup powdered sugar, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
2 cups fresh blueberries
2 large fresh peaches, sliced (about 2 cups)
2 tsp. lemon juice

Steps:

  • Use pulsing action to process flour, butter and 4 oz. cream cheese in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.
  • Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in COOL WHIP. Refrigerate until ready to use.
  • Heat oven to 325°F. Roll dough into 14-inch round on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
  • Bake 35 to 40 min. or until golden brown; cool completely. Transfer crust from pan to serving plate.
  • Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 13 g, Protein 4 g

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

LITTLE ANN'S PEACH AND BLUEBERRY PIE



Little Ann's Peach and Blueberry Pie image

The very best peach pie you will find. The blueberries make the difference.

Provided by McLellan's

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

1 pastry for a double-crust 9-inch pie
3 cups sliced peaches
1 cup blueberries
2 tablespoons lemon juice
1 cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
2 tablespoons butter, cut into pieces
1 egg yolk, beaten

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
  • Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
  • Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
  • Bake in preheated oven until golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 53.2 g, Cholesterol 33.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 402.8 mg, Sugar 29.9 g

PEACH-BLUEBERRY ICE CREAM PIE



Peach-Blueberry Ice Cream Pie image

The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.

Categories     Milk/Cream     Dairy     Ginger     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Frozen Dessert     Blueberry     Summer     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 9

6 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream
2 cups fresh blueberries, divided
1/3 cup sugar
1/4 cup fresh lemon juice
1 pint peach ice cream, softened in refrigerator for 20 minutes
2 cups whipped cream (made from 1 cup heavy cream)
1/4 cup chopped crystallized ginger

Steps:

  • Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9" pie dish. Chill until firm, at least 30 minutes.
  • Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
  • Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10-15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.
  • Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD: Pie can be made 2 days ahead. Cover and keep frozen.
  • Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.

PEACH-BLUEBERRY PIE



Peach-Blueberry Pie image

Provided by Tyler Florence

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 recipe Basic Pastry Pastry, chilled 30 minutes, recipe follows
Flour, for rolling
2 pounds peaches, pitted and sliced
1 pint blueberries
1/4 cup sugar
1/2 lemon, juiced
1 1/2 tablespoons cornstarch
2 tablespoons butter, cut into bits
1 egg, beaten with a drizzle of water
Vanilla ice cream, for serving
2 cups all-purpose flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zested and finely grated
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed

Steps:

  • Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
  • Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
  • Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
  • Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

PEACH-BERRY SOUR CREAM PIE



Peach-Berry Sour Cream Pie image

Sour cream makes for a delicious tangy custard, loaded with chunks of peaches and fresh berries in this quick and simple summer pie.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/2 cup sour cream
1/4 cup heavy cream
3 large eggs
2/3 cup sugar
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
Pinch of salt
3 tablespoons all-purpose flour
2 peaches, pitted and chopped
1 cup mixed berries
1 9-inch store-bought graham cracker crust

Steps:

  • Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
  • Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
  • Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

Make and share this Peach Blueberry Pie recipe from Food.com.

Provided by vachefgrammy

Categories     Dessert

Time 1h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

2 pie crusts, unbaked
10 peaches, peeled and sliced
1 lemon
2 cups blueberries
3/4-1 cup sugar
1/3 cup cornstarch
1/8 cup flour
1/2 teaspoon cinnamon
2 tablespoons butter, diced in quarter inch cubes
1 egg, beaten
1 tablespoon water, for brushing top crust
2 tablespoons coarse sugar, for sprinkling on top crust

Steps:

  • 1. Allow crusts to come to room temperature for easy handling. Follow box directions for a double crust pie. Line bottom crust in deep 9" - 10 "pie plate.
  • 2. Fill a pot with water deep enough to cover peaches. Bring water to a boil. Place rinsed peaches into the boiling water for no more than 1 minute and drain immediately; then place peaches in bowl of ice water to cool. Drain. The skins will peel off easily. Slice peaches into 8-10 wedges per peach. Sprinkle peaches with lemon juice.
  • 3. In a large bowl, mix together the sugar, cornstarch, flour, and cinnamon. Add to peaches and blueberries. Mix well and allow to rest for 5 minutes. Then, pour into bottom crust.
  • 4. Dot with diced butter.
  • 5 Place second crust on Top, Crimp edges and make 5 slashes in top crust to keep juices from spilling.
  • 6. Brush water and egg mixture on top crust and edges. Sprinkle sugar on top. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 45 minutes longer. Cool. Serve with vanilla ice cream.

GRANDMA'S FRESH BLUEBERRY PEACH PIE



Grandma's Fresh Blueberry Peach Pie image

Grandma's Fresh Blueberry Peach Pie is a celebration of summer fruits baked in a home made crust! Simple and delicious! Try this for dessert today!

Provided by Cleanfreshcuisine

Categories     Dessert

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

6 large fresh peaches, peeled and sliced
1 1/2 cups fresh blueberries
1/3 cup sugar
2 tablespoons flour
2 cups flour
1/3 cup butter
1/8 cup ice water
1 egg

Steps:

  • Heat oven to 400 degrees.
  • Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.
  • Prepare the pie crust:.
  • Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.
  • Divide dough in half. On a lightly floured board, roll out one half into a 15″ circle. Carefully fold in half and place into a 9″ or 10″ pie plate. Press evenly onto bottom and sides of pie plate.
  • Evenly spoon the fruit mixture into the pie plate.
  • Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.
  • In a small bowl, beat egg and brush over the top of the pie.
  • Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.

Nutrition Facts : Calories 395.7, Fat 12, SaturatedFat 6.8, Cholesterol 58.1, Sodium 103.3, Carbohydrate 67, Fiber 4.7, Sugar 29.6, Protein 7.6

PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING



Peach and Blueberry Tart with Cream Cheese Filling image

Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish) and blueberries, both tossed in sugar, lemon, and salt to intensify their summery essence.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h5m

Number Of Ingredients 11

1 stick plus 3 tablespoons unsalted butter, room temperature
1/3 cup confectioners' sugar
1 2/3 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
6 ounces cream cheese, room temperature
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
1/2 cup granulated sugar
2/3 cup heavy cream
3 peaches (1 pound)
1 cup fresh blueberries
Mint leaves, for serving

Steps:

  • Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
  • Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
  • Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
  • Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
  • Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

Provided by Sheila Lukins

Categories     Dessert     Bake     Blueberry     Peach     Parade

Number Of Ingredients 18

Crust:
3 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
8 tablespoons cold vegetable shortening
4 to 5 tablespoons ice-cold water
Filling:
3 to 3 1/2 pounds ripe peaches
2 tablespoons fresh lemon juice
1 cup blueberries
1 tablespoon pure vanilla extract
1/3 cup (packed) light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup all-purpose flour
1 large egg white, lightly beaten
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons heavy (whipping) cream

Steps:

  • 1. Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine. Add the butter and shortening; pulse until the mixture resembles coarse meal. Gradually add the ice water, pulsing the machine on and off, until the dough holds together. Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour, or overnight.
  • 2. Butter a 9-inch Pyrex pie plate. Remove one disk of the dough from the refrigerator. Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate. Work quickly so that the dough doesn't become sticky. Using a spatula to help lift the dough, fold it loosely in half and then into quarters. Gently transfer it to the center of the pie plate. Open up the dough and press it lightly in the plate to fit. If the dough should tear, just press it lightly together. Trim the dough, leaving a 1-inch overhang. Place in the refrigerator to keep cold.
  • 3. Line a baking sheet with waxed paper. Remove the other disk of dough from the refrigerator and roll it out the same way; transfer to the baking sheet and cover with another sheet of waxed paper. Place in the refrigerator to keep cold.
  • 4. Position a rack in the center of the oven and preheat the oven to 425°F.
  • 5. Prepare the filling. Using a paring knife, cut an "X" in the bottom of each peach. Drop the peaches into a pot of boiling water for 1 minute. Remove to a bowl. When they are cool enough to handle, slip off the skins. Cut the peaches into 3/4-inch slices and place in a large bowl. Toss with the lemon juice to prevent discoloring.
  • 6. Add the blueberries, vanilla, brown sugar, 1/2 cup granulated sugar and the flour; toss well.
  • 7. Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter.
  • 8. Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling. Trim the overhang to 1 inch. Moisten the edges of the crusts where they meet with a little water, then press them together lightly and turn them under. Crimp the edges decoratively.
  • 9. Brush the lattice crust and the rim with the cream. Sprinkle the surface with the remaining 2 tablespoons of sugar.
  • 10. Place the pie on a baking sheet and bake in the oven for 15 minutes. Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes. If the top is getting too brown, tent the pie with foil after about 30 minutes. Let the pie cool on a wire rack before serving.

LEMON BLUEBERRY PARFAIT



Lemon Blueberry Parfait image

Juicy blueberries and bright lemon curd combine in a creamy parfait that is delicious, but simple to make.

Provided by lutzflcat

Categories     Parfait

Time 1h5m

Yield 4

Number Of Ingredients 8

1 ½ cups fresh blueberries
1 ½ tablespoons blueberry preserves
1 ½ cups heavy cream, chilled
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 cup lemon curd
12 fresh blueberries
4 mint leaves

Steps:

  • Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
  • Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
  • Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
  • Move glasses to the fridge, and chill for 30 minutes or longer.

Nutrition Facts : Calories 587 calories, Carbohydrate 68 g, Cholesterol 173.3 mg, Fat 36.6 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 22.3 g, Sodium 86.5 mg

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peach-blueberry-ice-cream-pie-recipe-bon-apptit image
2012-06-01 Step 5. Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved ...
From bonappetit.com


PEACH-BLUEBERRY PIE RECIPE | EATINGWELL
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Preheat oven to 425 degrees F. Whisk cornstarch, cinnamon, 1/2 cup sugar and the remaining 1/4 teaspoon salt in a large bowl until combined. Add peaches, blueberries and vanilla; stir until evenly coated. Step 3. Unwrap 1 dough disk …
From eatingwell.com


BLUEBERRY AND PEACH SLAB PIE | BETTER HOMES & GARDENS
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Directions. Step 1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, …
From bhg.com


PEACH BLUEBERRY CUSTARD PIE RECIPE - AMERICAN CLASSIC
peach-blueberry-custard-pie-recipe-american-classic image
2020-07-20 Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times. Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb. Add Ice 5 Tablespoons of Ice Water to the …
From askchefdennis.com


BLUEBERRY PEACH CUSTARD PIE - THAT SKINNY CHICK CAN …
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2019-11-15 Instructions. Preheat oven to 350º. Line a 9-inch pie plate with pastry and flute the edges as desired. Set aside. Beat together eggs, sugar, almond extract flour, and salt. Add the sliced peaches plus the fresh …
From thatskinnychickcanbake.com


PEACH BLUEBERRY PIE (DOUBLE CRUST OR CRUMBLE) - CRAZY FOR …
2020-08-12 Instructions. Preheat oven to 425°F. Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired. Carefully stir together peaches, blueberries, sugar, lemon …
From crazyforcrust.com
Reviews 1
Category Dessert
Servings 10
Total Time 1 hr 20 mins
  • Carefully stir together peaches, blueberries, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate.
  • Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter.


BLUEBERRY PEACH PIE RECIPE - BAKERRECIPES.COM
2008-09-13 The best delicious Blueberry Peach Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Peach Pie recipe today! Hello my friends, this Blueberry Peach Pie recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Peach Pie is amazingly delicious, and ...
From bakerrecipes.com


BLUEBERRY PEACH PIE RECIPE - A SIDE OF SWEET
2017-06-05 With the remaining dough, cut out shapes using pie crust cutters. Arrange dough shapes as desired on top of the lattice strips. Brush the pie dough with milk and sprinkle with raw sugar. Bake at 425° Fahrenheit for 30 minutes, without opening the oven, reduce temperature to 350° F and bake for another 30 minutes.
From asideofsweet.com


SUMMER PIE - ZOëBAKES
2022-06-23 There is nothing more beautiful than a perfectly ripe, juicy, smooth, sweet peach, so don't fuss it all up with too much extra stuff. This perfect peach pie with lattice crust is really just peaches, a touch of booze (which is optional) and some raw sugar. Get the recipe. 7.
From zoebakes.com


KETO PEACH AND BLUEBERRY SLAB PIE - I BREATHE I'M HUNGRY
2019-08-19 Sprinkle with blueberries. Melt the remaining butter, swerve and cinnamon together and stir. Drizzle the butter mixture over the top of the fruit. Bake the pie for 35 – 40 minutes, or until the peaches are soft, and the juices are bubbling up through the fruit. Remove from the oven and cool completely before slicing.
From ibreatheimhungry.com


RASPBERRY PEACH BLUEBERRY PIE - CRAZY FOR CRUST
2019-08-11 Preheat oven to 425°F. Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired. Carefully stir together peaches, blueberries, raspberries, sugar, lemon juice, and cornstarch. Let sit for a couple minutes, then drain and pour into prepared pie plate.
From crazyforcrust.com


HOW TO BAKE A PIE FOR THIS FOURTH OF JULY - LOS ANGELES TIMES
2022-06-24 Sweet cherry pie. This pie is simple but rich with flavor and a slightly firm texture from the fresh fruit. A little Grand Marnier and vanilla …
From latimes.com


CANNED PEACH PIE RECIPE - THE VANILLA TULIP
2022-06-21 Preheat oven to 400 degrees. Open the cans of peaches and drain the excess peach liquid into a sauce pan. Set the peaches aside in their cans. Add the sugar, cornstarch, cinnamon and butter to the peach liquid. Turn the stovetop heat to medium and stir constantly until the mixture thickens.
From thevanillatulip.com


IMPOSSIBLE PEACH BLUEBERRY PIE - OMG CHOCOLATE DESSERTS
2018-07-11 Pour half of the filing mixture gently around the peaches. Scatter half of the blueberries between the peaches. Pour remaining filling and to with remaining blueberries. Sprinkle with sanding sugar on top. Bake for 35-40 minutes at 350 F …
From omgchocolatedesserts.com


EASY BLUEBERRY CREAM PIE RECIPE - ASK CHEF DENNIS
2021-07-26 place mixer bowl in the freezer to chill. add blueberries into a saucepan with sugar and blueberry juice. Bring to a boil and allow to boil for 5 minutes. Pour blueberry mixture into a bowl to cool. When blueberry mixture is still warm (not hot) add in the knox gelatin by sprinkling it …
From askchefdennis.com


BLUEBERRY PEACH SLAB PIE - A BEAUTIFUL PLATE
2015-07-23 Place peach wedges in a large mixing bowl. Add the blueberries, sugar, cornstarch, lemon juice, nutmeg, cinnamon, cardamom, and pinch of salt. Stir mixture together gently. Meanwhile, remove one disc (the larger of the two, if their size varies slightly) of …
From abeautifulplate.com


30+ BEST SUMMER DESSERTS (BAKED AND NO-BAKED)
This homemade peach pie recipe is easy to make and is the perfect summer dessert. Unlike a peach cobbler, the peach pie has a buttery bottom crust. Read the recipe . 5. Cherry Pie: a beautiful sweet dessert to make this summer. Cherry pie might be one of the all-time best summer desserts out there, especially when made with ripe, in-season cherries. With its …
From cookist.com


PEACH-BLUEBERRY PIE | FOOD & WINE
Directions. Pulse flour, sugar, and salt in a food processor until combined, 3 to 4 pulses. Add butter; pulse until mostly pea-sized butter pieces remain, about …
From foodandwine.com


BLUEBERRY PEACH PIE - HANDLE THE HEAT
2020-08-06 In a large mixing bowl, combine the peaches, blueberries, and granulated sugar. Allow to sit at room temperature for at least 30 minutes to 1 hour to macerate, until juices have collected at the bottom of the bowl. Strain out the juices into a small saucepan for 5 minutes. Return fruit back to mixing bowl.
From handletheheat.com


PEACH BLUEBERRY HAND PIES - BUTTERNUT BAKERY
Fruity Cream Cheese Danish; Strawberry Rhubarb Crisp; Make sure to tag me @butternutbakery on Instagram and comment below if you make these Peach Blueberry Hand Pies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking! Print. clock icon. cutlery icon . flag icon. folder icon. instagram icon. …
From butternutbakeryblog.com


PEACH BLUEBERRY PIE RECIPE | MYRECIPES
Step 2. Stir together peaches, blueberries, cornstarch, lemon juice and zest, cinnamon, and 3/4 cup plus 2 tablespoons of the sugar in a large bowl. Spoon mixture into chilled piecrust. Step 3. Unroll remaining piecrust; gently place on top of filling.
From myrecipes.com


HOMEMADE PEACH-BLUEBERRY ICE CREAM RECIPE | FOOD & WINE
Step 1. Cook blueberries, 1/4 cup sugar, and lemon juice in a medium-size, heavy-bottomed saucepan over medium-high, stirring occasionally, until berries begin to burst and liquid begins to ...
From foodandwine.com


BLUEBERRY PEACH PIE RECIPE - RECIPES.NET
2022-03-25 Make the filling by whisking ¾ cup of granulated sugar, flour, ½ teaspoon of cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries.
From recipes.net


BLUEBERRY PEACH PIE | ANDREA DEKKER
2017-08-23 Preheat oven to 400ºF. Place bottom crust into a 9″ pie pan. In a large bowl, mix blueberries and sliced peaches. Stir in sugar, flour, and cinnamon until all fruit is evenly coated. Pour filling into bottom crust.
From andreadekker.com


PEACH BLUEBERRY PIE WITH LATTICE CRUST - SMELLS LIKE HOME
Refrigerate for 30 minutes. To make the filling: Pit and slice the peaches into ¼-inch slices. Mix them together with the blueberries in a large bowl. Stir the ⅔ cup sugar, cinnamon, nutmeg, ginger, flour, cornstarch, and salt together and then stir in the lemon juice.
From smells-like-home.com


BLUEBERRY PEACH PIE - HUGS AND COOKIES XOXO
2021-07-25 Cut 10 T. butter into tiny cubes and 10 T. into slices or pats of butter. Chill both in separate bowls. Add flour, sugar, salt to a bowl and combine with hands.
From hugsandcookiesxoxo.com


HOMEMADE BLUEBERRY PEACH PIE - FAMILY SPICE
2021-07-05 5. Pour the peach filling into the pie shell. 6. To make the lattice top, roll out your second pie dough onto a lightly floured surface to ⅛ inch thickness. Using a sharp knife, pizza or pastry cutter, cut 1 inch strips. 7. Lay half of the pastry strips across the top of pie filling, leaving space between each strips.
From familyspice.com


GLUTEN FREE BLUEBERRY PEACH POCKET PIES RECIPE
2014-07-02 Remove dough from the fridge 5 minutes before rolling. Start with the first batch of dough. Lay a piece of waxed paper on a work surface and sprinkle with some flour blend.
From glutenfreeandmore.com


A RUSTIC PEACH AND BLUEBERRY PIE · JUST SAVOR IT
2017-05-27 For the filling: In a small bowl mix together the sugar, 3 Tbsp flour, 1/4 tsp. salt, and nutmeg. In a large bowl, combine the peaches, blueberries and the flour mixture. Use a silicone spatula to mix so the blueberries don't get crushed. Transfer the filling into the prepared pie crust.
From justsavorit.com


BLUEBERRY PEACH PIE - THE KITCHEN MAGPIE
2020-08-20 Fear not, a full on peach pie is forthcoming, but I wanted to fool around with mixing and matching the past few weeks! Ingredients for Blueberry Peach Pie. 2 cups of blueberries 2 cups of peeled, sliced peaches 1/2 cup white sugar plus 1 tsp 2 tbsp butter 1 tbsp lemon juice 4 tbsp flour pie dough recipe for a 9 inch double crust
From thekitchenmagpie.com


BLUEBERRY-PEACH SKILLET PIE RECIPE | MYRECIPES
Preheat the oven to 400°. Lightly grease a 10-inch cast iron skillet with a little shortening. Advertisement. Step 2. Make the filling: In a large saucepan, combine the blueberries, granulated sugar, and 1/4 cup water. Bring to a simmer over medium heat, stirring occasionally. Step 3.
From myrecipes.com


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