Blueberry and Peach Pie: Mastering the Classic Dessert
Indulge in the beautiful flavours of a delightful slice of Blueberry and Peach Pie. This classic dessert invites you to savour the best of two worlds, uniting the succulent, juicy peaches and the sweet-tart character of blueberries, nestled within a flaky, golden crust.
The juxtaposition of blueberries and peaches not only offers a vibrant visual appeal but also creates a harmonious blend of flavours and textures that dance on your palate. The plump blueberries burst with a tantalizing tang, which is perfectly balanced by the mellow sweetness and floral notes of the ripe peaches. These fruits come together in a melody of flavours, creating a delightful contrast that is both refreshing and comforting.
As you break through the crisp crust, the steam reveals a vibrant, bubbling medley of fruits that beckon you with their tantalizing aroma, a testament to the freshness of the ingredients used. This pie is not just a dessert but a celebration of summer, encapsulating the essence of sun-kissed orchards and lazy afternoons in each slice.
Serve it warm with a dollop of vanilla ice cream or a swirl of fresh cream to create a dessert that transcends seasons, bringing a splash of summer sunshine to your table, no matter the time of year.
So gather around with your loved ones and slice into this heavenly Blueberry and Peach Pie, a dessert that promises joy in every bite, and a beautiful closure to any meal.
Basic Ingredients for Blueberry and Peach Pie
Crust:
Cold Unsalted Butter: Adds richness and a flaky texture to the pie crust. The cold temperature helps to create pockets of steam during baking, resulting in a flaky crust.
Flour: Forms the base of the crust, providing structure and stability.
Salt: Enhances the flavours and balances the sweetness of the pie.
Sugar: Adds a touch of sweetness to complement the flavour of the crust.
Ice Water: Helps bind the dough together without activating too much gluten, which can make the crust tough.
Filling:
Fresh Blueberries: Adds a burst of tart and sweet flavours, complementing the sweetness of the peaches.
Fresh Peaches: The star of the pie, offering a juicy and sweet flavour that is accentuated by the spices.
Brown Sugar: Enhances the natural sweetness of the fruits, creating a rich and flavorful filling.
All-Purpose Flour: Helps to thicken the fruit juices, creating a cohesive filling that isn’t too watery.
Ground All Spice: Adds a warm and complex flavour note, enhancing the sweetness of the fruits.
Cinnamon Powder: Provides a sweet and spicy flavour that pairs well with the fruits.
Butter: Adds richness and helps to bind the filling together, enhancing the texture.
Eggwash:
Egg : Creates a golden, shiny crust when brushed onto the pastry before baking.
Water: Thins the egg to create a more manageable wash.
Demerara Sugar: Adds a crunchy texture and a caramelized flavour to the crust when sprinkled on before baking.
alternative ingredients
Crust: Substitute all-purpose flour with whole wheat flour for a healthier option or gluten-free flour for those with dietary restrictions.
Filling: Use a sugar substitute or reduce the amount of sugar for a less sweet pie. You can also experiment with different spices, such as nutmeg or cardamom.
Fruit: Try using different berries or a mix of summer fruits, such as raspberries or blackberries, for a varied flavour profile.
Preparation Tips for Blueberry and Peach Pie
- Crust: When making the crust, ensure all ingredients are cold to prevent a tough crust.
- Filling: Let the filling sit for a few minutes before adding it to the crust to allow the flavours to meld.
- Weaving: Be patient while weaving the pie strips for a beautiful, rustic appearance.
Serving Tips for Blueberry and Peach Pie
- Serving: Serve the pie warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
- Presentation: Slice the pie cleanly by using a sharp knife and wipe between cuts for a neat presentation.
storage tips
Storing: Store leftover pie covered in the refrigerator for up to 5 days.
Freezing: You can freeze the unbaked pie for up to 3 months. Bake from frozen, adding extra time as needed.
Reheating: Reheat the pie in the oven at a low temperature to maintain the crust’s texture.
Blueberry and Peach Pie
Ingredients
Crust
- 1 cup (200g) cold unsalted butter
- ¼ cup shortening
- 3 cups flour
- 1 tsp salt
- 1 tbsp sugar
- ½ cup ice water
Filling
- ½ cup fresh blueberries
- 5 cups fresh, finely sliced
- ½ cups brown sugar
- ⅓ cup all purpose flour
- ¼ tsp cinnamon powder
Egg wash
- 1 egg
- 1 tbsp water
- ¼ cup demerara
Instructions
- Start by making the crust. Combine the flour, salt, and sugar in a food processor and pulse to mix. Add the cold butter and pulse 6–8 times. Add the cold water, a tablespoon at a time, until the mixture begins to clump together.
- Remove the dough from the machine and place it in a mound on a clean surface. Divide it in half and gently flatten each half into a disk without over-kneading. Wrap each disk in cling film and refrigerate for at least 1 hour, ideally overnight.
- Preheat the oven to 200°C.
- To form the crust, remove one disk from the refrigerator and let it sit at room temperature for 5 minutes. Roll it out on a lightly floured surface into a 12–13-inch round, about 1⁄8 inch thick. Wrap the dough around a rolling pin and carefully unroll it over a 9-inch pie plate. Gently press the dough down so that it lines the bottom and sides of the tin, trimming any excess.
- In a large bowl, combine sugar, flour and cinnamon. Add peaches and blueberries; toss to coat. Pour the filling evenly into the pie dish.
- Remove the other disk of chilled pie dough from the refrigerator. Roll it into a 12-inch diameter circle. Cut 10 1.5-inch-wide strips using a pastry wheel, sharp knife, or pizza cutter. Weave the strips over and under each other on top of the filling, pressing the edges into the bottom crust to seal. Trim off any excess dough.
- In a small bowl prepare the eggwash. Whisk together on egg with a tablespoon of water. Lightly brush the top of the pie crust with the egg wash and sprinkle with the demerara sugar.
- Bake the pie in the oven for 20 minutes. Then, cover the edges of the pie pan with aluminum foil and bake for another 30 minutes or until the top is slightly golden.
- Allow the pie to cool for at least 2 hours before serving. For best results, let it chill overnight.
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