Pie Recipes

Blueberry Peach Pie

Blueberry Peach Pie recipe

Prep: 15 min | Bake: 40 min | Yield: 8 servings


  • 1 cup granulated 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
  • 1 (9 inch) pastry for double-crust pie
  • 1 tablespoon butter
  • 1 tablespoon milk
  • Cinnamon-sugar mixture


  1. In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.
  2. Heat oven to 400 degrees F.
  3. On a lightly floured surface, roll one half of dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim of plate. Add filling; dot with butter.
  4. Roll remaining dough to a 1/8 inch thick circle; cut into 1/2 inch wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Brush lattice strips with milk; sprinkle with cinnamon-sugar mixture.
  5. Bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly.
  6. Cool on a wire rack.

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