This ly this was the dessert for our BBQ they looked at me and said “peach and blueberry”? It is a FABULOUS tasting pie. I top mine with Cool Whip free, or if I want a little extra I top it with vanilla bean ice cream.
How To Make Effortless Peach-Blueberry Pie
Nothing beats a fruit pie freshly out of the oven! Try this easy peach-blueberry pie on your next weekend bake! This recipe makes use of frozen pre-made pie crusts for convenience, but the stars of this dish are the sweet peaches and scrumptious blueberries.
Ingredients
For the Crust:
- 2 deep dish pie shells, Marie Calendar, frozen
For the Filling:
- 5 peaches, medium, peeled and sliced
- 1 cup blueberries
- 1 tbsp lemon juice
- 2 tbsp raw sugar
- 2 tbsp cornstarch
- ¼ tsp ground nutmeg
Instructions
-
Preheat oven to 400 degrees F.
- In a large bowl, gently mix peaches and lemon juice to coat.
- Let set 2 minutes then fold in blueberries.
- Gently stir in all remaining filling ingredients.
- Spoon into deep dish crust.
- Top with second crust.
- Cut the bottom out of the second crust and lay on-top of the pie filling.
- You should not cover the entire filling, it will leave just enough room for steam to escape.
-
Bake 35 to 45 minutes or until golden brown.
-
After 15 to 20 minutes of baking, cover crust with foil to prevent excessive browning.
- Cool at least 1 hour before serving.
Nutrition
- Sugar: 13g
- :
- Calcium: 17mg
- Calories: 342kcal
- Carbohydrates: 45g
- Fat: 17g
- Fiber: 3g
- Iron: 2mg
- Potassium: 244mg
- Protein: 4g
- Saturated Fat: 5g
- Sodium: 200mg
- Vitamin A: 316IU
- Vitamin C: 9mg
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