Blueberry Peach Pie Recipe

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. Set aside.

Preheat the oven to 400 degrees F.

On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until there is a circle 12 inches in diameter.

Carefully place the dough into a 9×2-inch pie dish. Tuck it in with fingers, making sure it is smooth.

Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place it 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 in 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

Brush the lattice top with the beaten egg. Mix the remaining 1 tablespoon of granulated sugar with the ¼ teaspoon of 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 degrees F and bake for an additional 30 to 35 minutes.

Allow the pie to cool for 4 full hours at room temperature before serving.

Serve and enjoy!